There are few moments in a cook’s life as blissful as that first whiff of something bubbling away on the stove. For me, it was a chilly fall day when I first stumbled upon the delightful combination of Italian sausage and white beans simmering on a friend’s stovetop. The rich, savory aroma danced around the kitchen, wrapping me in an embrace that screamed “cozy.” Each sip of the warm soup was a warm hug on a cold day; the hearty beans and spicy sausage teamed up perfectly, while the kale added a touch of freshness.
Since then, this Italian Sausage and White Bean Soup has become a beloved staple in my kitchen. I adore the way the flavors meld and grow deeper in each simmer. It’s a dish that combines nostalgia with simple satisfaction — not to mention it’s about as cozy as it gets! I can’t wait for you to experience the joy it brings—the warmth, the heartiness, and the comforting flavors will woo you just as they did me!
Why You’ll Love This Recipe
- Easy and quick to prepare, perfect for busy weeknights.
- Packed with protein and fiber; it’s a healthy meal in a bowl.
- The flavors are bold and hearty, making it a crowd-pleaser for family and friends.
- Versatile! You can customize it with whatever veggies or spices you have on hand.
- A single pot meal for a quick clean-up, which means more time to enjoy your hearty creation!
Ingredients
- 1 lb Italian sausage: Choose your favorite kind—spicy or sweet! It’s the star protein that brings flavor to the soup.
- 1 small sweet onion, diced: Adding sweetness and depth while softening beautifully as it cooks.
- 3 carrots, peeled and diced: They lend a subtle sweetness and lovely pop of color!
- 3 stalks celery, diced: Adds a crisp, fresh texture and balances out the richness.
- 4 cloves garlic, minced: Because garlic makes everything better—I always say, the more, the merrier!
- 1 teaspoon poultry seasoning: A comforting blend that warms up the palate.
- 1 teaspoon Italian seasoning: Herbs that will whisk you away to sunny Italy with every spoonful!
- 1 teaspoon kosher salt: Essential for enhancing every element of flavor in your soup.
- ½ teaspoon black pepper: A dash for a little kick.
- Pinch red pepper flakes: Just a whisper of heat to elevate the dish.
- 3 tablespoons flour: This helps thicken your soup to that perfect creamy consistency.
- 4 gold potatoes, cubed: They add heartiness and creaminess—you’ll wish you had more!
- 6 cups chicken broth: The flavorful base that brings everything together.
- 2 cans white beans, drained and rinsed: Protein-packed! They soak up all that delicious broth.
- 1 cup heavy cream: For a luscious, creamy finish. It doesn’t get better than this!
- 1 bunch Tuscan kale, ribs removed and thinly sliced: Bright and nutritious, it wilts down perfectly.
- 2 tablespoons red wine vinegar: A tangy zing that brightens the flavors and adds depth.
- For serving: fresh parsley, chives or basil, parmesan cheese, black pepper: Because every bowl deserves a little sprinkle of freshness!
Full recipe card is below.
How to Make It
Sauté the Sausage
Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula as it cooks, letting that mouthwatering aroma fill your kitchen. Once the sausage is beautifully browned and cooked through, scoop it onto a paper towel-lined plate. Leave behind about 1-2 tablespoons grease to add flavor to our next steps!
Cook the Veggies
Now, let’s drop in our diced onion, carrots, and celery. Sauté these veggies for about 4-6 minutes until they’re softened and fragrant. Add garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and a pinch of red pepper flakes. Stir everything together, allowing those spices to mingle and bloom for about a minute!
Thicken It Up
Sprinkle in your flour and stir to coat the veggies, creating that luscious base. Toss in the cubed potatoes and chicken broth, bringing this hearty mix to a boil. Then, reduce the heat to a gentle simmer for 20 minutes until the broth thickens and the potatoes are fork-tender.
Add the Good Stuff
Stir in the white beans and Tuscan kale, letting the kale wilt down for a few minutes. Pour in the heavy cream, followed by the cooked sausage. It’s starting to look irresistible! Add in the red wine vinegar, and taste—don’t be shy to adjust salt or pepper as needed.
Serve It Up
Dish out this delightful soup into bowls. Top with parmesan cheese, fresh herbs, and a sprinkle of black pepper. Grab a hunk of crusty bread, and let’s enjoy this cozy bowl of happiness together!
Pro Tips for Success
- Use fresh herbs for garnish to take your soup to the next level—freshness makes all the difference!
- Don’t skip the red wine vinegar; it adds a delightful brightness that balances the richness.
- Feel free to mix in any veggies you have; mushrooms, zucchini, or spinach work beautifully!
- Adjust the broth: Use low-sodium broth for more control over saltiness.
- Add a little lemon juice at the end for a refreshing twist!
Flavor Variations
Want to switch it up? Use ground turkey instead of sausage for a lighter version, or toss in some sweet corn for a seasonal touch. If you love spice, try adding diced jalapeños or a squirt of sriracha for a kick!
Serving Suggestions
This soup pairs wonderfully with a simple green salad, a wedge of crusty bread, or buttery garlic toast. For a cozy night in, pour yourself a glass of red wine or serve with sparkling water and lemon.
Make-Ahead & Storage
You can prep the vegetables ahead of time for an even quicker make. Once the soup has cooled, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Always cool it before putting it in the fridge—that way it stays fresh!
Leftovers
Leftover soup makes for a fantastic lunch! You can also blend it up to create a creamy bean dip, or use it as a filling for baked potatoes.
Freezing
Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. Make sure to leave some space at the top for expansion. It will last for up to 3 months in the freezer.
Reheating
The best way to reheat your Italian Sausage and White Bean Soup is on the stovetop. Pour it into a pot and heat over medium until warmed through. Alternatively, for a quick reheat, use the microwave in short intervals, stirring in between until steaming hot.
FAQs
Can I use other types of beans?
Absolutely! You can substitute with cannellini beans, navy beans, or even pinto beans based on what you have at home.
Can I use vegetable broth instead of chicken broth?
Definitely! Vegetable broth works just as well if you prefer a meatless option.
Is it possible to make this soup gluten-free?
Yes! Just swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend, and you’re all set!
Can I make this soup in a slow cooker?
Sure! Brown the sausage and then add everything else to the slow cooker. Set it on low for 6-8 hours, or high for 4-5 hours for a set-it-and-forget-it meal.
Final Thoughts
As the flavors of this Italian Sausage and White Bean Soup swirl together, I hope it fills your heart just as it has filled mine. Life is about creating moments around the table, sharing warmth and laughter. I can’t wait for you to make this recipe your own and share it with your loved ones. Remember, it’s not just about the food; it’s about the love and comfort it brings! Stay warm, happy cooking, and let’s make some delicious memories together!
Italian Sausage and White Bean Soup
Ingredients
For the soup
- 1 lb Italian sausage Choose between spicy or sweet.
- 1 small sweet onion, diced Adds sweetness and depth.
- 3 pieces carrots, peeled and diced Lends a subtle sweetness.
- 3 stalks celery, diced Adds fresh texture.
- 4 cloves garlic, minced More garlic enhances flavor.
- 1 teaspoon poultry seasoning Comforting blend of spices.
- 1 teaspoon Italian seasoning Herbs for an Italian twist.
- 1 teaspoon kosher salt Essential for flavor enhancement.
- ½ teaspoon black pepper Adds a slight kick.
- 1 pinch red pepper flakes For a subtle warmth.
- 3 tablespoons flour Thickens the soup.
- 4 pieces gold potatoes, cubed Adds heartiness and creaminess.
- 6 cups chicken broth Flavorful base for the soup.
- 2 cans white beans, drained and rinsed Protein-packed and delicious.
- 1 cup heavy cream For a creamy finish.
- 1 bunch Tuscan kale, ribs removed and thinly sliced Brightens and adds nutrition.
- 2 tablespoons red wine vinegar Adds tang and depth.
For serving
- fresh parsley, chives or basil, parmesan cheese, black pepper Adds freshness to every bowl.
Instructions
Sauté the Sausage
- Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up as it cooks until browned and cooked through. Scoop onto a paper towel-lined plate, leaving about 1-2 tablespoons of grease in the pot.
Cook the Veggies
- Add diced onion, carrots, and celery to the pot. Sauté for about 4-6 minutes until softened. Stir in garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for another minute.
Thicken It Up
- Sprinkle the flour over the veggies and stir to coat. Add the cubed potatoes and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 20 minutes until the potatoes are tender.
Add the Good Stuff
- Stir in the white beans and Tuscan kale, let the kale wilt, then pour in the heavy cream and add the cooked sausage. Mix well and taste, adjusting seasoning if needed.
Serve It Up
- Ladle the soup into bowls and top with parmesan cheese, fresh herbs, and black pepper. Serve with crusty bread.