Tuscan White Bean Sausage Soup (Print View)

Hearty Italian soup with savory sausage, creamy cannellini beans, kale, and potatoes simmered in rich chicken broth with aromatic herbs.

# Components:

→ Meats

01 - 1 lb Italian sausage, casings removed

→ 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 (15 oz) can diced tomatoes, drained

→ Beans

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

→ Broth & Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs & 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
15 - Salt and freshly ground black pepper to taste

→ Finish

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add sausage, breaking apart with a spoon, and cook until browned and cooked through, approximately 5-6 minutes. Transfer to a plate, reserving fat in 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 sausage to the pot. Add potatoes, cannellini beans, diced tomatoes, 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 5-7 minutes, until wilted and tender. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been tending it all afternoon.
  • One pot means less cleanup, and the flavors are bold enough that no one will miss fancy techniques.
  • Kale and beans make it feel nourishing without being preachy about it.
02 -
  • Don't rinse the sausage fat from the pot—that rendered fat is liquid gold and carries flavor through the entire soup.
  • If your potatoes aren't tender after 20 minutes, your heat might be too low; give them another 5 minutes before adding the kale.
  • Taste before serving because low-sodium broth and your own salt balance will differ from what you expect.
03 -
  • Use a Parmesan rind while simmering—it dissolves into umami magic and makes the whole pot taste more sophisticated with zero extra effort.
  • Don't rush the browning of the sausage; those caramelized bits stuck to the pot are liquid gold, and deglazing later releases all that flavor into your soup.
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