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Italian Sausage and White Bean Soup

A delightful and hearty soup combining savory Italian sausage, tender white beans, and vibrant kale, perfect for chilly evenings or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage Use mild or hot based on preference.
  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • a pinch red pepper flakes
  • 3 tablespoons flour
  • 4 medium gold potatoes, cubed
  • 6 cups chicken broth
  • 2 cans white beans, drained and rinsed
  • 1 cup heavy cream
  • 1 bunch Tuscan kale, ribs removed and thinly sliced
  • 2 tablespoons red wine vinegar
  • For serving: fresh parsley, chives or basil, parmesan cheese, black pepper Use as desired.

Method
 

Preparation
  1. Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks.
  2. Once browned and fully cooked, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease.
  3. Add the diced onion, carrots, and celery to the pot. Sauté for 4-6 minutes until softened.
  4. Stir in the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Mix well and let the spices bloom for about 1 minute.
Cooking
  1. Toss in the flour, stirring to coat the veggies evenly.
  2. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer for 20 minutes, until the broth thickens and the potatoes are fork-tender.
  3. Stir in the white beans, Tuscan kale, heavy cream, and the cooked sausage. Let the kale wilt down for a few minutes.
  4. Finish with 2 tablespoons of red wine vinegar and adjust with extra salt or pepper to taste.
Serving
  1. Serve hot, garnished with fresh herbs, Parmesan cheese, and black pepper, accompanied by a hunk of crusty bread!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool completely before freezing in a sealed container; it can last in the freezer for up to 3 months. Customize with other greens or spices for personal touch.