Can I use a different type of sausage for this recipe?

Absolutely! While Italian sausage is the star of this recipe, you can easily swap it out for turkey sausage, chicken sausage, or even a plant-based sausage for a lighter or vegetarian version. Adjust the seasoning according to your taste preferences.

Is this soup freezer-friendly?

Yes, this Italian Sausage and White Bean Soup freezes very well. Allow the soup to cool completely before transferring it into airtight containers or freezer bags. It will keep for up to 3 months in the freezer. When reheating, simply add a splash of broth to reach your desired consistency.

Can I make this soup in a slow cooker or Instant Pot?

Definitely! For a slow cooker version, brown the sausage first, then add all ingredients and cook on low for 6 hours or high for 3-4 hours. For the Instant Pot, use the sauté function to cook the sausage and veggies, then pressure cook for 6 minutes and finish with the remaining ingredients.

How can I make this soup dairy-free?

To make this soup dairy-free, simply omit the heavy cream or substitute it with a dairy-free alternative, like coconut milk or cashew cream. The flavor will still be rich and creamy without the dairy.

Italian Sausage and White Bean Soup – Quick & Delicious Recipe

Name: Italian Sausage and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb Italian sausage (mild or spicy, based on preference); 1 small sweet onion, diced; 3 carrots, peeled and diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 teaspoon poultry seasoning; 1 teaspoon Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 pinch red pepper flakes; 3 tablespoons flour; 4 gold potatoes, cubed; 6 cups chicken broth; 2 cans white beans, drained and rinsed (about 15 oz each); 1 cup heavy cream; 1 bunch Tuscan kale, ribs removed and thinly sliced; 2 tablespoons red wine vinegar; For serving: fresh parsley, chives or basil, parmesan cheese, black pepper

Description

Italian Sausage and White Bean Soup is a hearty, comforting dish made with savory Italian sausage, creamy white beans, and a blend of vegetables. This one-pot meal is ideal for chilly evenings, providing both nourishment and warmth in every bite. Perfect for a family dinner or a cozy night in, this soup is full of flavor and is easy to prepare.

Ingredients

Scale

1 lb Italian sausage (mild or spicy, based on preference)
1 small sweet onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch red pepper flakes
3 tablespoons flour
4 gold potatoes, cubed
6 cups chicken broth
2 cans white beans, drained and rinsed (about 15 oz each)
1 cup heavy cream
1 bunch Tuscan kale, ribs removed and thinly sliced
2 tablespoons red wine vinegar
For serving: fresh parsley, chives or basil, parmesan cheese, black pepper

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Instructions

Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up as it cooks. Once browned and cooked through, remove it and set aside, leaving about 1-2 tablespoons of drippings in the pot.
Add diced onion, carrot, and celery to the pot. Sauté for 4-6 minutes until softened. Stir in minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Add cubed potatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are tender.
Stir in the white beans, Tuscan kale, heavy cream, and the cooked sausage. Let the kale wilt for 2-3 minutes, then finish with red wine vinegar. Taste and adjust seasoning if needed.
Serve hot with fresh parsley, parmesan cheese, and black pepper, alongside crusty bread for dipping.

Notes

For a dairy-free version, omit the heavy cream or substitute with coconut milk or cashew cream.
If you prefer a spicier soup, use spicy Italian sausage or add more red pepper flakes.
This soup is great for meal prep and keeps well in the refrigerator for up to 4 days.
To thicken the soup, you can mash some of the beans or potatoes with a fork before adding the remaining ingredients.
For extra flavor, add a parmesan rind while simmering the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 recipe (about 2 1/2 cups soup)
Calories: 552
Sugar: 6.7 g
Sodium: 1782.5 mg
Fat: 32.7 g
Saturated Fat: 12.3 g
Unsaturated Fat: 14.4 g
Trans Fat: 0 g
Carbohydrates: 43.5 g
Fiber: 8.8 g
Protein: 22 g
Cholesterol: 84.8 mg