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 | Delicious & Comforting

Name: Italian Sausage and White Bean Soup | Delicious & Comforting
Prep time: 15 min
Cook time: PT-489114H18M59S
Total time: PT-489114H18M59S
Cuisine: American
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

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

Scale

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

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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