There’s nothing quite like a comforting bowl of Italian sausage and white bean soup on a chilly day. With its rich flavors and cozy, hearty texture, this soup not only nourishes the body but also warms the soul. I remember the first time I made it; it filled my kitchen with an irresistible aroma that had everyone eagerly anticipating dinner. This dish is simple to prepare, making it a great choice for busy weeknights or special gatherings.
Italian sausage and white bean soup is a delightful blend of savory sausage, tender beans, and wholesome vegetables. Each spoonful is a perfect mix of creamy and hearty, making it satisfying and delicious. It’s a fantastic option for family meals or gatherings with friends, and it pairs beautifully with a crusty bread for dipping.
Reasons to Try It
- Quick cooking time for busy weeknights.
- Full of robust flavors from the herbs and sausage.
- Budget-friendly with economical ingredients.
- Make-ahead option; flavors intensify over time.
- Freezer-friendly for later enjoyment.
“Warm and satisfying, this soup is a family favorite!”
How This Recipe Comes Together
Making Italian sausage and white bean soup is an enjoyable process. You start by browning the sausage, which creates a flavorful base. Next, you’ll sauté the vegetables to develop their sweetness, add in some seasonings, and finally introduce the beans, potatoes, and broth. It all simmers together, allowing the flavors to meld before adding the leafy greens and cream. Your kitchen will smell wonderful, and the result is a delightful soup ready to serve!
What You’ll Need
- 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
Ingredient Notes & Swaps:
- Sausage: You can use turkey sausage for a lighter version.
- Beans: Swap white beans for cannellini or garbanzo beans per your preference.
- Cream: Use half-and-half or milk for a lighter creamy texture.
- Kale: Feel free to substitute with spinach or Swiss chard for similar results.
Cooking Method
Step-by-step Instructions
In a large soup pot or Dutch oven, heat over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once browned and fully cooked through, remove to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the bottom of the pot.
Add the diced onion, carrots, and celery. Sauté for 4-6 minutes, until softened.
Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes, allowing the spices and garlic to bloom for about 60 seconds.
Sprinkle the flour over the veggies, stirring to coat them thoroughly. This will thicken the soup.
Pour in the cubed potatoes and chicken broth, bringing the mixture to a boil. Reduce the heat, and let it simmer for about 20 minutes or until the broth has thickened and the potatoes are fork-tender.
Add the drained white beans, chopped Tuscan kale, heavy cream, and the cooked sausage back into the pot. Allow the soup to simmer just until the kale has wilted.
Finish with the red wine vinegar, adjusting the seasoning with more salt and pepper to taste.
Pro Tip: For extra depth of flavor, let the soup sit for a while before serving, allowing the ingredients to meld beautifully.
When finished, the soup should have a creamy texture with tender, flavorful vegetable pieces and a comforting aroma wafting through your kitchen.
Helpful Cooking Tips
- Sautéing Veggies: Ensure the onions are translucent to maximize flavor before adding the garlic.
- Black Beans: For a twist, mix in black beans for a contrasting color and taste.
- Freezing: If you plan to freeze, leave out the cream until it’s reheated; this maintains a better texture.
- Texture: The soup should be thick but still pourable; adjust with additional broth if necessary.
- Leftovers: The soup thickens as it cools; add a bit more broth upon reheat.
Best Ways to Enjoy It
For serving, ladle the soup into bowls and top with freshly grated parmesan cheese. A sprinkle of parsley, chives, or basil adds a touch of color and freshness. Pair it with slices of crusty sourdough or a simple green salad for a complete meal. A drizzle of extra virgin olive oil enhances the flavors and adds richness.
Storage & Reheating Tips
This soup can be stored in the refrigerator for up to three days. Cool the soup to room temperature before refrigerating. When you’re ready to enjoy leftovers, reheat on the stove or in the microwave until steaming hot. For longer storage, freeze it in airtight containers for up to three months.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
Common Issues & Fixes
- Dry Sausage: If your sausage is too lean, it can result in a dry soup. Look for a higher-fat content sausage for more flavor.
- Bland Soup: If the flavor is lacking, try increasing the seasoning or adding a splash of hot sauce for a kick.
- Soggy Veggies: If overcooked, veggies can become mushy; try a shorter cooking time next time.
- Separation: If the cream separates when reheated, whisk it back in while heating it up.
Delicious Variations to Try
You can mix things up a bit with these simple variations:
- Herb Swaps: Substitute fresh thyme or rosemary for Italian seasoning for a different herbal flavor.
- Add Greens: Throw in a handful of spinach or chard towards the end for additional nutrients.
- Pasta Addition: Stir in cooked pasta or quinoa for a heartier texture.
- Heat It Up: Include diced jalapeños or crushed red pepper flakes for extra spice.
Your Questions Answered
Can I use other types of sausage?
Yes! You can substitute Italian sausage with chicken or turkey sausage for a lighter option, or opt for a veggie sausage for a plant-based meal.
How can I thicken the soup?
If you want a thicker soup, you can mash some of the beans before adding them or stir in a slurry of cornstarch and water during the cooking process.
Can I make this soup vegetarian?
Absolutely! Simply replace the sausage with your favorite plant-based protein, and use vegetable broth instead of chicken broth. The white beans add great protein and texture!
How can I enhance the flavor profile?
In addition to the mentioned spices, consider adding bay leaves as it simmers for added depth. A dash of lemon juice just before serving can also brighten up the flavors.
Is this soup kid-friendly?
Definitely! The creamy texture and mild flavors make it appealing to kids. You could even reduce the spice for younger palates or serve with a side of breadsticks for dipping.
With its robust flavor and hearty texture, Italian sausage and white bean soup is sure to become a beloved dish in your home, whether on chilly nights or any day of the week. Enjoy!
Italian Sausage and White Bean Soup
Ingredients
Method
- In a large soup pot or Dutch oven, heat over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Once browned and fully cooked through, remove to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the bottom of the pot.
- Add the diced onion, carrots, and celery. Sauté for 4-6 minutes, until softened.
- Stir in the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes, allowing the spices and garlic to bloom for about 60 seconds.
- Sprinkle the flour over the veggies, stirring to coat them thoroughly.
- Pour in the cubed potatoes and chicken broth, bringing the mixture to a boil.
- Reduce the heat, and let it simmer for about 20 minutes or until the broth has thickened and the potatoes are fork-tender.
- Add the drained white beans, chopped Tuscan kale, heavy cream, and the cooked sausage back into the pot.
- Allow the soup to simmer just until the kale has wilted.
- Finish with the red wine vinegar, adjusting the seasoning with more salt and pepper to taste.