Name: Italian Sausage and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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

Description

A hearty one-pot soup made with browned Italian sausage, potatoes, white beans, kale, and a lightly creamy broth.

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

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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 and crispy.
Remove the sausage to a paper towel-lined plate, leaving behind 1–2 tablespoons of grease.
Add the onion, carrots, and celery, sautéing for 4–6 minutes until softened.
Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes; cook for about 60 seconds.
Toss in the flour, stirring to coat the veggies, until the flour darkens slightly.
Add the potatoes and chicken broth; bring to a boil then reduce to a simmer for 20 minutes.
Stir in the white beans, Tuscan kale, cream, and cooked sausage; let the kale wilt.
Finish with red wine vinegar and a few pinches of black pepper or salt, to taste.
Serve hot with parmesan cheese, black pepper, and fresh herbs.

Notes

Flavor deepens after a day as the spices and vinegar settle into the broth. For reheating, gently warm over low heat to prevent splitting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 560
Sugar: 5g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg