Italian Sausage and White Bean Soup: Quick, Hearty Comfort
Hearty and flavorful, this sausage and white bean soup is a cozy, protein and fiber-rich meal perfect for any season. Ready in under an hour and easy to make on the stovetop, Instant Pot, or slow cooker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb Italian sausage
- 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
- Pinch red pepper flakes
- 3 tablespoons 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 thinly sliced
- 2 tablespoons red wine vinegar
- For serving: fresh parsley, chives or basil, parmesan cheese, black pepper
Instructions
1. Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Once the sausage is browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons grease.
2. Add the onion, carrot and celery, sautéing for 4-6 minutes, until softened.
3. Add the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper and red pepper flakes. Stir to coat the veggies and allow the spices to bloom, about 60 seconds.
4. Toss in the flour, stirring to coat the vegetables evenly.
5. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, until broth thickens and potatoes are fork tender.
6. Stir in the white beans, Tuscan kale, heavy cream, and cooked sausage.
7. Let the kale wilt for a few minutes, then finish the soup with red wine vinegar and additional salt or pepper to taste.
8. Serve hot with parmesan cheese, black pepper, and fresh herbs. Add crusty bread if desired.
Notes
Slow cooker instructions: Brown the sausage in a skillet, then transfer it to the crockpot with the onion, carrots, celery, garlic, seasonings, potatoes, and broth. Cook on low for 6 hours or high for 3–4 hours. Stir in beans, kale, and cream in the last 15 minutes. Finish with vinegar.
Instant Pot instructions: Use sauté mode to cook sausage, then set aside. Sauté vegetables and spices in remaining grease. Stir in flour, then deglaze with broth and add potatoes. Pressure cook for 6 minutes. Quick release, stir in beans, kale, and cream. Finish with vinegar.
This soup is great for meal prep and reheats well.
Feel free to use mild or spicy sausage depending on your preference.
Substitute kale with spinach if needed.