Can I use another type of sausage?

Yes! Chicken sausage, turkey sausage, or a plant-based sausage alternative will work.

How can I make this soup dairy-free?

Omit the cream or use a dairy-free alternative like coconut milk or cashew cream.

How do I make this vegetarian?

Omit the sausage and use a swish of olive oil to sautè the veggies. You could also use a plant-based sausage alternative. Use vegetable broth instead of chicken broth.

Can I make this in a crockpot or Instant Pot?

Yes! Refer to the recipe notes for instructions.

How should I store leftovers?

Store leftover soup in an airtight container in the fridge for up to four days. Reheat in the microwave for 2-3 minutes or in a saucepan on the stovetop, adding another splash of broth or water, if it is too thick. The potatoes do absorb quite a bit of the broth.

Is this soup freezer-friendly?

Sure is! Make exactly as written but omit the red wine vinegar, to add as a finishing touch when you reheat and serve. I like to place soup in a gallon Ziploc bag and seal it tight, so it lays flat in the fridge and takes up less space. You can use any freezer-safe dish you want. Freeze up to 3 months.

What should I serve with this soup?

Pair with garlic bread , a grilled cheese sandwich, or a fresh side salad.

How can I make this gluten-free?

Use a 1:1 gluten-free flour alternative instead of regular flour or omit flour altogether. Your soup will be thinner but still delish.

Italian Sausage and White Bean Soup with Tuscan Kale

Name: Italian Sausage and White Bean Soup
Prep time: 15 min
Cook time: PT-491057H12M23S
Total time: PT-491057H12M23S
Cuisine: American
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

Hearty and flavorful, this sausage and white bean soup is a cozy, protein and fiber-rich meal perfect for any season. Ready in under an hour and easy to make on the stovetop, Instant Pot, or slow cooker.

Ingredients

Units 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
1/2 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 with a spoon or spatula as it cooks. Once the sausage is browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons grease.
Add the onion, carrot and celery, sautéing for 4-6 minutes, until softened. Add the 4 cloves minced garlic, 1 teaspoon poultry seasoning, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper and pinch of red pepper flakes, stirring so the veggies get coated in seasonings and the spices and garlic can ‘bloom’ in flavor, about 60 seconds. Toss in the flour, stirring to coat the veggies. Add the potatoes and chicken broth, bring to a boil and then reduce to a simmer for 20 minutes until the broth is thickened and the potatoes are fork tender.
Stir in the white beans, Tuscan kale, cream and sausage. Let the kale wilt down and then finish the soup with 2 tablespoons red wine vinegar and a few pinches of black pepper and/or salt, to taste.
Serve hot with parmesan cheese, pepper, fresh herbs and a hunk of bread!

Notes

Slow cooker instructions: Brown the sausage in a skillet, then transfer it to the crockpot along with onion, carrots, celery, garlic, poultry seasoning, Italian seasoning, salt, pepper, red pepper flakes, potatoes, and chicken broth; cook on low for 6 hours or high for 3-4 hours until the potatoes are tender. Stir in the beans, kale, and cream in the last 15 minutes. Finish with red wine vinegar. Serve hot with Parmesan, fresh herbs, and crusty bread.

Instant pot instructions: Set the Instant Pot to sauté mode, cook the sausage until browned, then remove and set aside, leaving some grease in the pot. Add onion, carrots, and celery, sauté for a few minutes, then stir in garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes until fragrant. Sprinkle in the flour, then add potatoes and chicken broth, scraping the pot to deglaze. Return the sausage, secure the lid, and pressure cook on high for 6 minutes, then quick release the pressure. Stir in the beans, kale and heavy cream and let sit for 5 minutes to wilt the kale. Stir in red wine vinegar and serve with desired toppings.

Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions!

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Nutrition

Serving Size: 1/6 recipe (about 2 1/2 cups soup)
Calories: 552
Sugar: 6.7 g
Sodium: 1782.5 mg
Fat: 32.7 g
Carbohydrates: 43.5 g
Fiber: 8.8 g
Protein: 22 g
Cholesterol: 84.8 mg