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Italian Sausage and White Bean Soup Recipe

Italian Sausage and White Bean Soup Recipe
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★★★★★

5.2 from 26 reviews

This hearty Italian Sausage and White Bean Soup combines flavorful Italian sausage with tender white beans, fresh vegetables, and Tuscan kale in a creamy, comforting broth. Perfect as a warming meal, this soup features a balanced blend of savory spices and a touch of red wine vinegar to brighten the flavors, finished with fresh herbs and parmesan for a delicious, satisfying bowl.

Ingredients

Scale

Meat

  • 1 lb Italian sausage

Vegetables and Aromatics

  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 gold potatoes, cubed
  • 1 bunch Tuscan kale, ribs removed and thinly sliced

Seasonings and Spices

  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch red pepper flakes

Other Ingredients

  • 3 tablespoons flour
  • 6 cups chicken broth
  • 2 cans white beans, drained and rinsed (about 15 oz each)
  • 1 cup heavy cream
  • 2 tablespoons red wine vinegar

For Serving

  • Fresh parsley, chives or basil
  • Parmesan cheese
  • Black pepper
  • Crusty bread (optional)

Instructions

  1. Cook the Sausage: Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon or spatula as it cooks. Once browned and fully cooked through, transfer the sausage to a paper towel-lined plate. Leave 1 to 2 tablespoons of the sausage grease in the pot for added flavor.
  2. Sauté the Vegetables and Season: Add the diced onion, carrots, and celery to the pot and sauté for 4 to 6 minutes until softened. Stir in the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for about 60 seconds to allow the spices and garlic to bloom in flavor. Sprinkle in the flour and stir to coat the vegetables evenly.
  3. Add Potatoes and Broth, Simmer: Add the cubed gold potatoes and chicken broth to the pot. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, or until the broth has thickened and the potatoes are tender when pierced with a fork.
  4. Incorporate Beans, Kale, Cream, and Sausage: Stir in the drained white beans, thinly sliced Tuscan kale, heavy cream, and the cooked sausage. Allow the kale to wilt down in the hot soup, about 5 minutes.
  5. Finish with Vinegar and Seasoning: Add the red wine vinegar, and adjust seasoning with additional salt and black pepper to taste. Stir well and heat through.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley, chives or basil, freshly grated Parmesan cheese, and a sprinkle of black pepper. Serve with crusty bread if desired.

Notes

  • Use sweet or mild Italian sausage for a balanced flavor, or spicy sausage for extra heat.
  • Rinse and drain canned white beans to reduce sodium content.
  • Adjust the thickness of the soup by varying the amount of flour or cream according to preference.
  • For a lower fat version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 3 months.
  • Feel free to substitute kale with other hardy greens like spinach or Swiss chard.

Nutrition

Keywords: Italian sausage soup, white bean soup, Tuscan kale soup, creamy sausage soup, hearty Italian soup, easy weeknight soup, comfort food, autumn soup

Find it online: https://liamjayne.com/italian-sausage-and-white-bean-soup-recipe/