Description
This Italian Sausage and White Bean Soup is a creamy, hearty dish that embraces you with every spoonful, perfect for chilly nights.
Ingredients
Scale
- 1 lb Italian sausage
- 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
- Pinch red pepper flakes
- 3 tablespoons flour
- 4 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
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up as it cooks until browned. Remove and set aside, leaving 1-2 tablespoons of grease in the pot.
- Add onion, carrots, and celery to the pot, sautéing for 4-6 minutes until softened.
- Stir in minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes, letting it bloom for 1 minute.
- Toss in the flour, stirring to coat the vegetables.
- Add cubed potatoes and chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
- Stir in white beans, Tuscan kale, heavy cream, and the cooked sausage. Allow kale to wilt down.
- Finish with red wine vinegar, adjusting seasoning with salt and pepper as needed.
- Serve hot, topped with parmesan cheese and fresh herbs, alongside crusty bread.
Notes
This soup can be made ahead of time and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg