Written by Clara Rose
why make this recipe
Italian Sausage and White Bean Soup is a warm and comforting dish that is perfect for chilly evenings. This recipe combines hearty ingredients like Italian sausage, beans, and vegetables, making it not only satisfying but also nourishing. It’s easy to prepare, and you’ll love how the flavors come together. Plus, it’s a great way to use up some pantry staples and fresh veggies, making it a practical choice for any home cook. for more recipes
Table of Contents
how to make Italian Sausage and White Bean Soup
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
Directions:
Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and fully cooked, then remove it to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for about 4-6 minutes until the vegetables are softened.
Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds to let the spices bloom in flavor.
Toss in the flour and stir to coat the vegetables.
Add the cubed potatoes and chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes, or until the broth thickens and the potatoes are fork-tender.
Stir in the white beans, Tuscan kale, heavy cream, and cooked sausage. Allow the kale to wilt down into the soup.
Finish by adding the red wine vinegar and adjusting the seasoning with more salt and black pepper to taste.
Serve hot, garnished with parmesan cheese, black pepper, and fresh herbs of your choice. Enjoy with a hunk of bread!
how to serve Italian Sausage and White Bean Soup
Serve the soup hot in bowls, topped with freshly grated parmesan cheese and a sprinkle of herbs. It goes well with crusty bread or a side salad for a complete meal.
how to store Italian Sausage and White Bean Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It will last in the refrigerator for up to 3-4 days. You can also freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Italian Sausage and White Bean Soup
- For a spicy kick, use hot Italian sausage instead of mild.
- Add extra vegetables like bell peppers or zucchini for more nutrients.
- For a lighter version, you can use turkey sausage instead of pork.
- If you want a thicker soup, mash some of the beans before adding them.
variation
You can easily customize this soup by adding different types of greens, such as spinach or swiss chard. Additionally, you could substitute the heavy cream with coconut milk for a dairy-free version.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. The flavors will deepen as it sits. Just reheat it gently on the stove before serving.
2. Is this soup gluten-free?
No, the recipe contains flour. To make it gluten-free, you can omit the flour or use a gluten-free thickener instead.
3. Can I use other types of beans?
Yes, you can use other beans like cannellini, chickpeas, or kidney beans, depending on your preference. Just make sure to drain and rinse them before adding to the soup.
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