There’s nothing like a steaming bowl of Italian Sausage and White Bean Soup on a cool evening. It’s creamy, hearty, and loaded with Tuscan kale and tender potatoes. Best of all, it’s ready in about 40 minutes and made in one pot for easy cleanup.
Table of Contents
Why You’ll Love This Italian Sausage and White Bean Soup
This Italian Sausage and White Bean Soup is cozy, creamy, and full of flavor. It’s a one-pot wonder that comes together in under 40 minutes, making it perfect for weeknights. You can also prepare it ahead of time since it reheats beautifully. The combination of Italian sausage, white beans, and kale makes this soup both satisfying and nourishing.
It’s completely customizable too. Make it gluten-free with a simple flour swap, or go dairy-free with coconut milk or cashew cream. Vegetarians can skip the sausage and add extra beans for protein and texture. You can even freeze it for up to three months, making it ideal for meal prep.
This soup feels like a warm hug in a bowl. It’s hearty enough for dinner yet light enough not to weigh you down. Whether you serve it to guests or enjoy it by yourself, every spoonful feels comforting and fresh.
Ingredients You’ll Need
Italian Sausage
Italian sausage gives this soup its signature flavor. Choose mild sausage for a softer, savory taste or spicy sausage for extra heat. Browning the sausage first adds depth and richness to the base of the soup.
Vegetables and Aromatics
This Italian Sausage and White Bean Soup starts with a classic mirepoix: onion, carrot, and celery. Together, they create a sweet, earthy foundation that balances the sausage. Garlic rounds out the flavor with its unmistakable aroma.
White Beans
White beans add creaminess and protein. Cannellini beans are ideal for their buttery texture, but great northern or navy beans also work well. Using canned beans saves time and keeps the recipe simple.
Broth, Cream, and Kale
Chicken broth forms the base of this soup, creating a savory and flavorful backdrop. Heavy cream brings a silky texture that feels indulgent but not heavy. Tuscan kale adds color, freshness, and a slight bitterness that cuts through the richness.
Seasonings and Finishing Touches
Italian seasoning and poultry seasoning give depth to the broth. Red pepper flakes add gentle warmth. A splash of red wine vinegar at the end brightens the entire dish. Don’t skip the fresh herbs and Parmesan cheese—they make every bowl taste restaurant-quality.
Step-by-Step: How to Make Italian Sausage and White Bean Soup
Brown the Sausage
Start by browning the Italian sausage in a large pot over medium-high heat. Break it into small pieces as it cooks. This step creates flavorful drippings that enrich the vegetables you’ll sauté next.
Sauté the Vegetables
In the same pot, add onion, carrot, and celery. Cook them for 4–6 minutes until softened. Then add garlic and spices, stirring just until fragrant. This builds layers of flavor that make the soup taste slow-simmered even though it’s quick.
Add Flour, Potatoes, and Broth
Sprinkle in flour to thicken the soup, stirring to coat the vegetables evenly. Next, add the potatoes and pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Simmer for about 20 minutes, until the potatoes are tender.
Add Beans, Kale, and Cream
Add the drained white beans, sliced Tuscan kale, and the cooked sausage back into the pot. Pour in the heavy cream, then simmer gently until the kale wilts and everything is heated through.
Finish with Vinegar and Seasoning
Stir in the red wine vinegar for a burst of brightness. Taste and adjust salt, pepper, or spice as needed. Serve hot with Parmesan, black pepper, and fresh herbs on top.
Cooking Method Variations
Slow Cooker Instructions
Brown the sausage on the stove first for richer flavor. Then combine it with the vegetables, broth, and seasonings in your slow cooker. Cook on low for 6 hours or high for 3–4 hours. In the last 15 minutes, stir in the beans, kale, and cream, then add the vinegar just before serving.
Instant Pot Instructions
Use sauté mode to brown the sausage and cook the veggies. Add the flour, potatoes, and broth, then return the sausage. Lock the lid and pressure cook for 6 minutes. Quick-release the pressure, stir in beans, kale, and cream, and finish with vinegar before serving.
Expert Tips for the Best Soup
Always brown your sausage well—it’s the key to deep flavor. Bloom your spices in the hot pot for 30 seconds to release their oils. For even more flavor, toss in a Parmesan rind while simmering and remove it before serving. If your soup thickens too much, add a splash of broth when reheating. For extra creaminess, mash a few beans before adding them.
Recipe Variations and Substitutions
Make this soup vegetarian by skipping the sausage and using vegetable broth with extra beans. For a dairy-free version, use coconut milk or cashew cream instead of heavy cream. Gluten-free? Simply use 1:1 gluten-free flour or omit it for a lighter broth. Try spicy Italian sausage, turkey sausage, or even chorizo for a twist. Swap beans with chickpeas or lentils, and mix in vegetables like zucchini or corn for extra texture.
Storage, Freezing, and Reheating
Store leftovers in an airtight container for up to four days in the fridge. The flavors deepen overnight, making it even better the next day. To reheat, warm gently on the stove with a splash of broth if it’s too thick. Freeze cooled soup in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating. Add the vinegar after thawing for the best taste.
Other Recipes You May Enjoy
- hearty white bean soup with smoky flavor
- savory minestrone soup with Italian roots
- creamy cheddar cheese and potato soup
- absolutely ultimate potato soup for cold nights
Conclusion
This Italian Sausage and White Bean Soup is the kind of meal that brings everyone to the table. It’s simple to make, full of rich flavor, and flexible for any diet. Each bite blends creamy potatoes, smoky sausage, and earthy kale into pure comfort. Whether you make it for family dinner or cozy nights in, it’s guaranteed to become a favorite. You can find more comforting soup ideas and inspiration on Pinterest.
Italian Sausage and White Bean Soup
Equipment
- Large soup pot For browning sausage and simmering soup
- Wooden spoon For stirring and scraping the pot
- Chef’s knife For dicing vegetables
- Cutting board For prep work
- Measuring spoons To measure seasonings accurately
Ingredients
- 1 lb Italian sausage
- 1 small sweet onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp poultry seasoning
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 pinch red pepper flakes
- 3 tbsp 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 sliced
- 2 tbsp red wine vinegar
- Parmesan cheese, for serving
- Fresh parsley, chives or basil, for garnish
- Black pepper, to taste
Instructions
- Brown the Italian sausage in a large pot over medium-high heat, breaking it apart as it cooks. Remove and set aside, leaving some drippings.
- Sauté onion, carrots, and celery in the same pot for 4–6 minutes until softened. Add garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes. Stir until fragrant.
- Sprinkle flour over vegetables and stir to coat. Add cubed potatoes and pour in chicken broth, scraping the pot bottom to loosen any bits. Simmer for 20–25 minutes until potatoes are tender.
- Stir in white beans, kale, cream, and cooked sausage. Simmer until kale wilts and soup is heated through.
- Finish with red wine vinegar and adjust salt and pepper to taste. Serve hot with Parmesan, herbs, and black pepper.
