Tuscan White Bean Sausage Soup

Tuscan White Bean Sausage Soup is a comforting, rustic Italian classic that brings together savory sausage, creamy cannellini beans, and nutrient-dense kale in one pot. Simmered in a flavorful chicken broth with aromatic vegetables and traditional Italian herbs, this hearty meal is perfect for warming up on a chilly day while offering a balanced and satisfying dinner for the whole family.

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The secret to this soup's deep flavor lies in browning the sausage first to create a savory base, then slowly simmering aromatic vegetables. The result is a rich, herb-infused broth that perfectly complements the tender potatoes and creamy beans.

Ingredients

• 1 lb (450 g) Italian sausage, casings removed (mild or spicy)
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 medium Yukon Gold potatoes, diced
• 2 (15 oz / 425 g each) cans cannellini beans, drained and rinsed
• 1 (15 oz / 425 g) can diced tomatoes, drained (optional)
• 6 cups (1.5 L) low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups (about 100 g) chopped kale, stems removed
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5–6 minutes. Transfer sausage to a plate, leaving fat in the pot.

Step 2

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.

Step 3

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.

Step 4

Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.

Step 5

Stir in the kale and simmer uncovered for 5–7 minutes, until the kale is wilted and tender. Season with salt and pepper to taste.

Step 6

Serve hot, garnished with Parmesan cheese if desired.

Zusatztipps für die Zubereitung

To enhance the savory depth of the broth, you can add a Parmesan rind while the soup simmers, ensuring you remove it before serving. Additionally, this soup is great for meal prep as leftovers keep well in the refrigerator for up to 3 days, often tasting even better the next day.

Varianten und Anpassungen

For a vegetarian version, use plant-based sausage crumbles and vegetable broth. To keep the dish gluten-free, simply ensure your sausage and broth are certified gluten-free. If you enjoy extra heat, opt for spicy Italian sausage and an extra pinch of red pepper flakes.

Serviervorschläge

Serve this soup piping hot with a generous dusting of freshly grated Parmesan cheese on top. A side of crusty Italian bread or garlic toast is the perfect accompaniment for dipping into the rich broth.

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This Tuscan White Bean Sausage Soup is a reliable, nourishing meal that embodies the simplicity of Italian home cooking. Enjoy a warm bowl tonight and experience the perfect blend of savory, creamy, and earthy flavors.

Recipe FAQs

→ Can I use a different type of bean?

Yes, Great Northern beans or navy beans work well as substitutes for cannellini beans, offering similar creamy texture and mild flavor.

→ How do I make this vegetarian?

Replace the Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth for a fully vegetarian version.

→ Can I use fresh herbs instead of dried?

Absolutely. Use three times the amount of fresh herbs (3 teaspoons each of fresh oregano and basil, 1.5 teaspoons fresh thyme) and add them near the end of cooking.

→ What other greens can I substitute for kale?

Spinach, Swiss chard, or escarole are excellent alternatives. Spinach wilts quickly, so add it in the last 2-3 minutes of cooking.

→ How can I make the soup thicker?

Mash some of the beans against the side of the pot with a wooden spoon, or puree 1-2 cups of the soup and stir it back in for a creamier consistency.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers, leaving some headspace for expansion.