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Italian Sausage and White Bean Soup with Tuscan Kale
Hilary

Italian Sausage and White Bean Soup with Tuscan Kale

A hearty, comforting soup packed with savory Italian sausage, creamy white beans, tender potatoes, and healthy Tuscan kale.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 580
Ingredients Method Notes

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
  • 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

Method
 

  1. Heat a large soup pot or Dutch oven over medium-high heat.
  2. Add the Italian sausage to the pot.
  3. Break up the sausage with a spoon or spatula as it cooks.
  4. Cook until the sausage is browned and fully cooked through.
  5. Remove the cooked sausage to a paper towel-lined plate.
  6. Leave 1-2 tablespoons of grease behind in the pot.
  7. Add the diced onion, carrot, and celery to the pot.
  8. Sauté for 4-6 minutes, until softened.
  9. Add the minced garlic to the pot.
  10. Add 1 teaspoon poultry seasoning to the pot.
  11. Add 1 teaspoon Italian seasoning to the pot.
  12. Add 1 teaspoon kosher salt to the pot.
  13. Add 1/2 teaspoon black pepper to the pot.
  14. Add a pinch of red pepper flakes to the pot.
  15. Stir so the veggies get coated in seasonings.
  16. Stir for about 60 seconds to allow spices and garlic to 'bloom' in flavor.
  17. Toss in the flour.
  18. Stir to coat the veggies evenly with flour.
  19. Add the cubed potatoes to the pot.
  20. Pour in the 6 cups of chicken broth.
  21. Bring the soup to a boil.
  22. Reduce the heat to a simmer.
  23. Cook for 20 minutes until the broth is thickened and the potatoes are fork tender.
  24. Stir in the drained and rinsed white beans.
  25. Stir in the thinly sliced Tuscan kale.
  26. Stir in the 1 cup of heavy cream.
  27. Stir in the cooked Italian sausage.
  28. Let the kale wilt down, about 2-3 minutes.
  29. Finish the soup with 2 tablespoons of red wine vinegar.
  30. Add a few pinches of black pepper and/or salt, to taste.
  31. Serve hot with parmesan cheese, pepper, fresh herbs, and a hunk of bread.

Notes

Don't skip browning the sausage well for maximum flavor.
Taste and adjust seasoning (salt, pepper, red pepper flakes) at the end.
The red wine vinegar is a key ingredient for brightening the soup's flavors.
For meal prep, this soup tastes even better the next day!