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Sausage Soup Recipe

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★★★★★

4.8 from 138 reviews

This hearty White Bean Soup features Italian sausage, tender vegetables, creamy white beans, and nutrient-packed Tuscan kale simmered together in a flavorful chicken broth. Enriched with cream and a splash of red wine vinegar, it’s a comforting, savory soup perfect for a satisfying meal served with fresh herbs and parmesan cheese.

Ingredients

Scale

Meat

  • 1 lb Italian sausage

Vegetables

  • 1 small sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 gold potatoes, cubed
  • 1 bunch Tuscan kale, ribs removed and thinly sliced

Seasonings

  • 1 teaspoon poultry seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch red pepper flakes

Other Ingredients

  • 3 tablespoons flour
  • 6 cups chicken broth
  • 2 cans white beans, drained and rinsed
  • 1 cup heavy cream
  • 2 tablespoons red wine vinegar

For Serving

  • Fresh parsley, chives, or basil
  • Parmesan cheese
  • Black pepper
  • Bread (optional)

Instructions

  1. Brown the sausage: 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 of the grease.
  2. Sauté the vegetables and season: Add the diced onion, carrots, and celery to the pot and sauté for 4-6 minutes until softened. Add the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir well and cook for about 60 seconds to bloom the garlic and spices.
  3. Thicken and simmer the soup: Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Add the cubed potatoes and chicken broth, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes until the broth thickens and the potatoes are tender.
  4. Add beans, kale, cream, and sausage: Stir in the drained white beans, thinly sliced Tuscan kale, heavy cream, and the cooked Italian sausage. Allow the kale to wilt gently in the hot soup.
  5. Finish and season to taste: Stir in the red wine vinegar, then adjust the seasoning with additional salt and black pepper as desired.
  6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley, chives or basil, parmesan cheese, and an extra crack of black pepper. Serve alongside crusty bread for a complete meal.

Notes

  • Use mild or spicy Italian sausage depending on your heat preference.
  • For a thicker soup, mash a few beans against the side of the pot before adding the kale and cream.
  • If you prefer a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen.
  • Adjust the amount of red pepper flakes for more or less heat.

Keywords: White bean soup, Italian sausage soup, Tuscan kale soup, creamy bean soup, hearty winter soup

Find it online: https://cheframi.com/sausage-soup-recipe/