There’s something deeply comforting about a bowl of Italian Sausage and White Bean Soup on a cool evening. The smell of sizzling sausage, garlic, and herbs fills the kitchen while the kale softens into a creamy, hearty broth. This Italian Sausage and White Bean Soup is simple, cozy, and easy enough for a weeknight meal but rich enough to feel special.
Table of Contents
Why You’ll Love This Recipe
This Italian Sausage and White Bean Soup brings together smoky sausage, tender white beans, and earthy Tuscan kale in one warm pot. It’s protein-packed and full of fiber, so it keeps you satisfied. You can make this Italian Sausage and White Bean Soup on the stovetop, in a slow cooker, or even the Instant Pot. It’s flexible, family-friendly, and perfect for meal prep too.
Key Ingredients & Substitutions
Italian Sausage
Use mild or spicy sausage depending on your taste. Turkey or chicken sausage works just as well if you prefer something lighter. For a vegetarian option, skip the sausage and add more beans or use a plant-based version instead.
White Beans & Vegetables (mirepoix, potatoes, kale)
Cannellini or navy beans are both great here. They add creaminess without needing much dairy. The carrots, celery, and onion create that classic base flavor. Gold potatoes make the soup heartier, but you can swap in sweet potatoes for a different twist.
Seasonings & Creamy Base
Italian seasoning, poultry spice, and garlic bring warmth and depth. You can use coconut milk or cashew cream if you want a dairy-free soup. Chicken broth adds richness, but vegetable broth keeps it vegetarian-friendly.
Step-by-Step Cooking Guide
Brown the Sausage for Flavor
Start by browning the sausage in a big soup pot. Let it develop color — that’s where a lot of flavor hides. Once browned, set it aside but keep a bit of the drippings for the vegetables.
Build the Broth with Vegetables & Flour
Add onion, celery, and carrots. Let them soften for a few minutes. Then stir in garlic, salt, pepper, and the herbs. Sprinkle flour to coat everything. This helps thicken the soup later without needing cornstarch or extra cream.
Simmer with Potatoes and Finish with Beans & Kale
Pour in the broth and add the potatoes. Bring everything to a gentle boil, then lower the heat and simmer until the potatoes are soft. Add the beans, sausage, kale, and cream. Let the kale wilt into the broth, then stir in a splash of red wine vinegar to brighten everything up.
Variations & Dietary Modifications
For a vegetarian version, skip the sausage and use more beans. To make it dairy-free, go with coconut milk instead of cream. Use gluten-free flour or omit it entirely if needed. You can also cook it low and slow in a crockpot or make it fast in the Instant Pot.
Expert Tips for Best Results
Let the sausage brown fully before moving to the next step — this adds big flavor. Season near the end after tasting, since broth and sausage both bring salt. A splash of vinegar or lemon juice at the finish wakes up the flavors. For meal prep, store it in the fridge for up to four days. Add a bit of broth when reheating since it thickens over time.
FAQs
Can I use dried beans instead of canned?
Yes, but you’ll need to soak them overnight and cook them until tender before adding. Canned beans keep things quick, but dried beans add a slightly nuttier flavor.
How do I store and reheat leftovers?
Cool the soup completely, then store it in airtight containers in the fridge for up to four days. Reheat gently on the stovetop or in the microwave with a splash of broth.
What can I use instead of heavy cream?
Coconut milk, cashew cream, or half-and-half all work. Even plain Greek yogurt stirred in at the end adds richness without extra fat.
Italian Sausage and White Bean Soup with Tuscan Kale (Recipe Card)
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Italian Sausage and White Bean Soup | Delicious & Comforting
- Total Time: 40 to 45 minutes
- Yield: 6 servings 1x
Description
Italian Sausage and White Bean Soup gets rich, creamy, and cozy in one pot with Tuscan kale, tender potatoes, and a bright finish of red wine vinegar.
Ingredients
1 lb Italian sausage (mild, spicy, or poultry-based)
1 small sweet onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 garlic cloves, minced
1 tsp poultry seasoning
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
Pinch red pepper flakes
3 tbsp flour (gluten-free or whole wheat works)
4 gold potatoes, cubed (skin on)
6 cups chicken broth (homemade or store-bought)
2 cans white beans, drained and rinsed (cannellini or navy)
1 cup heavy cream (or half and half)
1 bunch Tuscan kale, ribs removed and sliced thin
2 tbsp red wine vinegar
For serving: chopped parsley, chives or basil, grated Parmesan, black pepper, crusty bread
Instructions
1. Brown sausage in a large pot; remove and reserve, keeping 1 to 2 tbsp drippings.
2. Sauté onion, carrot, and celery 4 to 6 minutes until softened.
3. Add garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes; cook 1 minute until fragrant.
4. Stir in flour to coat vegetables.
5. Add potatoes and chicken broth. Bring to a boil, then simmer 20 to 25 minutes until potatoes are tender.
6. Stir in beans, kale, cream, and the cooked sausage. Let kale wilt and soup thicken slightly.
7. Add red wine vinegar. Taste and adjust seasoning. Serve hot with herbs, Parmesan, and bread.
Notes
Slow Cooker: Brown sausage first. Add all ingredients except beans, kale, cream, and vinegar. Cook on low 6 hours or high 3 to 4 hours. Stir in beans, kale, and cream for last 15 minutes. Finish with vinegar.
Instant Pot: Sauté sausage; remove. Sauté vegetables and spices. Stir in flour, then broth and potatoes. Return sausage. Pressure cook 6 minutes. Quick release. Stir in beans, kale, cream, and vinegar.
Vegetarian: Omit sausage and add more beans or plant-based sausage. Use vegetable broth.
Dairy-Free: Use full-fat coconut milk or cashew cream instead of heavy cream.
Gluten-Free: Use gluten-free flour or omit flour for a thinner soup.
Freezer-Friendly: Omit vinegar before freezing. Add vinegar after reheating. Freeze up to 3 months.
Flavor Boost: Simmer with a Parmesan rind. Finish with lemon juice as an alternative to vinegar.
Meal Prep: Keeps well up to 4 days in the fridge. Add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2.5 cups
- Calories: 552
- Sugar: 6.7
- Sodium: 1782.5
- Fat: 32.7
- Carbohydrates: 43.5
- Fiber: 8.8
- Protein: 22
- Cholesterol: 84.8
More Such Recipes
If you love creamy, hearty soups, try my Creamy and comforting Cajun potato soup for spicy soup lovers or this High-protein broccoli cheddar soup perfect for weeknight dinners.
For more cozy bowls, check out A hearty and classic sausage potato soup recipe for cozy meals or Spinach and white bean soup for a light and vegetarian alternative.
Final Thoughts
This Italian Sausage and White Bean Soup is the kind of meal that feels like a warm hug. Whether you cook it on the stovetop or in the Instant Pot, the result is always creamy, hearty, and satisfying. Serve this Italian Sausage and White Bean Soup with garlic bread or a crisp salad, and dinner is done. If you try it, tag your photo on Pinterest or share it with our community on Facebook. I’d love to see how you make it your own.