Tuscan White Bean Sausage Soup (Print Version)

Hearty Italian soup with sausage, white beans, kale, and potatoes in a fragrant herb-infused broth.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausage, casings removed, mild or spicy

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups chopped kale, stems removed
07 - 2 medium Yukon Gold potatoes, diced
08 - 1 can (15 ounces) diced tomatoes, drained, optional

→ Beans

09 - 2 cans (15 ounces each) cannellini beans, drained and rinsed

→ Broth and Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs and Seasonings

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese for serving, optional

# How to Prepare:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it up with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer sausage to a plate, leaving fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Return the sausage to the pot. Add potatoes, cannellini beans, diced tomatoes if using, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
05 - Stir in the kale and simmer uncovered for 5 to 7 minutes, until the kale is wilted and tender. Season with salt and pepper to taste.
06 - Ladle soup into bowls and serve hot, garnished with Parmesan cheese if desired.

# Expert Advice:

01 -
  • The beans release their starchiness into the broth creating a silky texture that feels like pure comfort without adding any cream.
  • Every spoonful offers a different experience as you catch pockets of savory sausage one moment and tender potato the next.
02 -
  • I once rushed the cooking time for the potatoes and ended up with a soup that was delicious but had slightly crunchy potatoes that distracted from the experience.
  • Adding a tablespoon of tomato paste along with the garlic creates a deeper, more complex broth even if you skip the diced tomatoes.
03 -
  • If you happen to have a Parmesan rind tucked away in your freezer, add it to the simmering soup and fish it out before serving for an incredible depth of umami flavor.
  • The soup freezes beautifully except for the potatoes which can become slightly grainy, so I sometimes reserve half the batch without potatoes specifically for freezing.
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