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Italian Sausage and White Bean Soup

Italian Sausage and White Bean Soup
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This sausage and white bean soup is the perfect balance of hearty and wholesome – packed with protein-rich beans, flavorful Italian sausage, and nutrient-dense veggies. It’s a one-pot meal that feels both cozy and nourishing.

Ingredients

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  • 1 lb Italian sausage (mild or spicy)
  • 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
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 3 tablespoons flour
  • 4 gold potatoes, cubed into 3/4-inch pieces
  • 6 cups chicken broth
  • 2 (15 oz) cans white beans (cannellini, great northern, or navy beans), drained and rinsed
  • 1 cup heavy cream
  • 1 bunch Tuscan kale (about 8–10 oz), ribs removed and thinly sliced
  • 2 tablespoons red wine vinegar
  • Fresh parsley, chives or basil for serving
  • Parmesan cheese for serving
  • Black pepper for serving

Instructions

  1. Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon or spatula as it cooks for 5-7 minutes. Once browned and fully cooked through, remove to a paper towel-lined plate, leaving behind 1-2 tablespoons grease.
  2. Add the onion, carrot and celery to the pot, sauteing for 5-6 minutes until softened and onions turn translucent.
  3. Add the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper and pinch of red pepper flakes, stirring for about 60 seconds until fragrant so the spices can bloom in flavor.
  4. Toss in the flour, stirring to coat the vegetables evenly. Cook for 1 minute to remove raw flour taste.
  5. Add the potatoes and chicken broth, scraping up browned bits from the bottom. Bring to a boil then reduce to a simmer for 20 minutes until the broth is thickened and the potatoes are fork tender.
  6. Stir in the white beans, Tuscan kale, cream and cooked sausage. Let the soup simmer for 2-3 minutes until the kale wilts down and turns tender and bright green.
  7. Finish the soup with red wine vinegar and taste for seasoning, adding more salt and black pepper if needed. Serve hot with Parmesan cheese, cracked pepper, fresh herbs and crusty bread.

Notes

  • Leave 1-2 tablespoons of sausage drippings in the pot for sauteing vegetables – this adds incredible depth of flavor.
  • Gold potatoes are naturally creamy and tender when cooked, no need to peel them. Cut into uniform 3/4-inch cubes for even cooking.
  • The splash of red wine vinegar at the end adds a bright, tangy finish that balances the richness. Fresh lemon juice works as a substitute.
  • This soup tastes even better the next day as flavors meld together. Makes incredible meal prep lunches.
  • Equipment needed: Large soup pot or Dutch oven (5-6 quart capacity), wooden spoon or spatula.
  • For dairy-free version, use full-fat coconut milk instead of heavy cream.
  • For slow cooker: Brown sausage first, then add all ingredients except beans, kale, cream and vinegar. Cook on low 6 hours or high 3-4 hours. Stir in beans, kale and cream in last 15 minutes, finish with vinegar.
  • For Instant Pot: Saute sausage, remove, saute vegetables, add seasonings and flour, then potatoes and broth. Return sausage, pressure cook high 6 minutes, quick release. Stir in beans, kale and cream, let sit 5 minutes, finish with vinegar.

Nutrition

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