Italian Sausage and White Bean Soup
A hearty and comforting soup combining Italian sausage, white beans, and fresh kale, perfect for chilly days.
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.
Notes
Use fresh herbs for garnish for additional flavor. Don't skip the red wine vinegar; it brightens the dish. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.