Sausage and White Bean Soup (Italian Style)

There’s nothing quite like a bowl of sausage and white bean soup on a chilly evening. This hearty Italian-style soup brings together savory sausage, creamy white beans, and tender kale in one comforting pot that’ll warm you from the inside out.

I remember the first time Betty made a soup like this on her farmhouse stove. The kitchen windows would fog up from the steam, and the whole house smelled like garlic and Italian herbs. She’d simmer it low and slow while we worked in the kitchen, and by dinnertime, that pot of soup had thickened into something so rich and satisfying, we’d mop up every last drop with crusty bread. Betty always said the best soups are the ones that get better as they sit, and this one certainly does. The flavors meld together beautifully overnight, making it perfect for Sunday meal prep. Time to get that big pot out.

What Makes This Sausage and White Bean Soup So Special

This recipe has been a staple in Betty’s kitchen for years, and for good reason. It’s the kind of soup that feels like a warm hug – substantial enough to satisfy the heartiest appetites, yet packed with wholesome ingredients that make you feel good about what you’re eating.

Here’s why this soup belongs in your recipe rotation:

• Uses everyday pantry staples you likely already have on hand – canned beans, chicken broth, and basic vegetables make this budget-friendly and accessible
• Comes together in under an hour from start to finish, making it perfect for busy weeknights when you need something hearty fast
• Delivers serious protein and fiber with 22g of protein and nearly 9g of fiber per serving, keeping you satisfied for hours
• Tastes even better the next day as the flavors develop and deepen, making it ideal for meal prep and leftovers
• Adapts easily to what you have – swap the sausage type, change up the greens, or make it dairy-free without sacrificing flavor
• Creates those perfectly tender potatoes that practically melt into the creamy broth, adding body and comfort to every spoonful

Betty always tells me that a good soup recipe is worth its weight in gold, and this one has certainly earned that title in our family.

Ingredient Spotlight

Italian sausage is the flavor foundation of this soup, providing savory depth and a subtle spice that infuses the entire pot – I always choose a quality sausage with good seasoning since it really shines through.

White beans bring creamy texture and plant-based protein to the bowl, plus they add nearly 11g of fiber per cup, making this soup incredibly filling and nutritious.

Tuscan kale holds up beautifully to the simmering broth without turning mushy like other greens might, and its slightly earthy flavor complements the richness of the sausage perfectly.

Gold potatoes are Betty’s go-to for soup because they become tender and creamy when cooked, helping to thicken the broth naturally – and there’s no need to peel them since their thin skins are perfectly edible.

Chicken broth serves as the backbone of the soup’s flavor, so I recommend using a good-quality broth or homemade stock if you have it for the best results.

Heavy cream adds luxurious richness and helps bring all the flavors together into a cohesive, comforting bowl – though you can substitute coconut milk if you need a dairy-free option.

Red wine vinegar might seem like an unusual addition, but Betty taught me this trick: a splash at the end brightens all the flavors and cuts through the richness, making each spoonful more interesting.

Aromatic vegetables (onion, carrots, and celery) create the classic mirepoix base that gives the soup its depth and well-rounded flavor.

How to Make Italian Sausage and White Bean Soup

Step 1. Heat your large soup pot over medium-high heat and break up the sausage as it cooks into small, bite-sized crumbles until it’s deeply browned and cooked through – this builds serious depth of flavor – then remove it to a paper towel-lined plate while leaving 1-2 tablespoons of that flavorful grease in the pot.

Step 2. Betty always starts with a good vegetable base, so add your diced onion, carrots, and celery to that sausage grease and sauté for 4-6 minutes until they’re softened and starting to pick up some color.

Step 3. After years of making this sausage and white bean soup, I discovered that blooming the spices makes all the difference – add the minced garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes, stirring constantly for about 60 seconds until fragrant.

Step 4. Toss in the flour and stir to coat all the vegetables evenly, which will help thicken your broth and create that satisfying, slightly velvety texture.

Step 5. Add the cubed potatoes and chicken broth, bring everything to a boil, then reduce to a gentle simmer for 20 minutes until the potatoes are fork-tender and the broth has thickened nicely.

Step 6. Through trial and error, Betty learned to stir in the white beans, sliced Tuscan kale, heavy cream, and that cooked sausage, letting the kale wilt down for just a few minutes – you want it tender but still vibrant green.

Step 7. The key I discovered is finishing with 2 tablespoons of red wine vinegar and a few pinches of black pepper, which brightens the entire pot and balances the richness perfectly.

Step 8. Serve this hearty soup hot with plenty of freshly grated Parmesan cheese, cracked black pepper, fresh herbs, and crusty focaccia bread for dunking.

Keeping This Soup Fresh

This sausage and white bean soup stores beautifully, which is one of the reasons Betty loves making a big batch. I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days. The soup actually gets better as it sits because the flavors have time to meld together, though you might notice it thickens up considerably – just add a splash of chicken broth when reheating to loosen it back up.

Betty’s freezing method works well for this soup if you want to make it ahead. Pour cooled soup into freezer-safe containers, leaving about an inch of headspace for expansion, and freeze for up to 3 months. One tip I learned: hold off on adding that final splash of red wine vinegar until after you’ve reheated the soup, as it keeps the brightness fresher.

For the best texture, I reheat this soup gently on the stovetop over medium-low heat, stirring occasionally and adding broth as needed to reach your desired consistency. If you’re using the microwave, heat in 2-3 minute intervals, stirring between each round. The cream and potatoes reheat perfectly, though the kale may darken slightly – it still tastes delicious either way.

Italian Sausage and White Bean Soup with Tuscan Kale

A hearty, protein-packed soup combining Italian sausage, creamy white beans, tender potatoes, and Tuscan kale in a flavorful broth finished with cream and red wine vinegar.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Calories: 552

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound 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 adjust to taste based on sausage saltiness
• 0.5 teaspoon black pepper
• 1 pinch red pepper flakes
• 3 tablespoons all-purpose flour or gluten-free 1:1 flour
• 4 medium gold potatoes cubed into 3/4-inch pieces
• 6 cups chicken broth
• 2 cans white beans drained and rinsed (about 30 oz total)
• 1 cup heavy cream or coconut milk for dairy-free
• 1 bunch Tuscan kale ribs removed and thinly sliced
• 2 tablespoons red wine vinegar
• Fresh parsley, chives, or basil for serving
• Parmesan cheese for serving

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Paper towels
• Cutting board and knife

Method

 

1. Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up into small, bite-sized crumbles with a spoon or spatula as it cooks. Once browned and fully cooked through (about 6-8 minutes), remove to a paper towel-lined plate, leaving 1-2 tablespoons of grease in the pot.
2. Add the diced onion, carrots, and celery to the pot. Sauté for 4-6 minutes until softened and beginning to develop color.
3. Add the minced garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Stir constantly for about 60 seconds until fragrant and the vegetables are well coated.
4. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for about 1 minute.
5. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce heat to maintain a gentle simmer (small bubbles breaking the surface). Cook for 20 minutes until the potatoes are fork-tender and the broth has thickened.
6. Stir in the white beans, sliced Tuscan kale, heavy cream, and cooked sausage. Let simmer for 3-5 minutes until the kale has wilted.
7. Finish the soup by stirring in the red wine vinegar. Taste and adjust seasoning with additional salt and black pepper as needed.
8. Serve hot, topped with freshly grated Parmesan cheese, cracked black pepper, fresh herbs, and crusty bread for dunking.

Notes

Soup thickens as it sits – add extra broth when reheating. Can be frozen for up to 3 months (add vinegar after reheating). For slow cooker: brown sausage first, then cook on low 6 hours or high 3-4 hours, adding beans, kale, and cream in the last 15 minutes. For Instant Pot: sauté sausage and vegetables, add flour, potatoes, broth, and sausage, pressure cook on high for 6 minutes with quick release, then stir in beans, kale, and cream.

Perfect Partners for This Soup

• Easy homemade focaccia bread or a grilled cheese sandwich makes the ultimate dunking companion, soaking up every bit of that creamy, flavorful broth
• A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast to the richness of the soup and adds a nice textural element to your meal
• Garlic parmesan roasted broccoli brings a slightly crispy, caramelized vegetable component that balances the soup’s creaminess
• Crispy smashed potatoes with garlic herbs add another potato element with totally different texture – crunchy outside, fluffy inside
• Grilled corn on the cob with garlic herb butter provides a touch of sweetness that complements the savory Italian flavors beautifully
• Watermelon feta salad with mint offers a refreshing, cool counterpoint that’s perfect for transitioning from winter to spring

Betty’s family always requests crusty bread with this soup – there’s something about tearing off a warm piece and dragging it through that creamy broth that feels like pure comfort.

FAQs

Can I make this soup in a slow cooker? I recommend browning the sausage in a skillet first for better flavor, then transferring everything except the beans, kale, and cream to your crockpot – cook on low for 6 hours or high for 3-4 hours, then stir in those final ingredients during the last 15 minutes.

What if I don’t have Tuscan kale? Many home cooks find success with regular curly kale, spinach, or even Swiss chard as substitutes, though Betty prefers Tuscan kale because it holds up better during cooking without getting mushy.

Can I make this soup dairy-free? To prevent compromising the creamy texture, simply swap the heavy cream for full-fat coconut milk or cashew cream – both work beautifully and maintain that rich, velvety consistency.

How do I prevent the soup from being too thick? Betty’s solution is to thin it with additional chicken broth when reheating, since the potatoes and beans naturally thicken the soup as it sits – start with ½ cup of broth and add more as needed.

Can I use different types of sausage? The best approach I’ve tested includes chicken sausage, turkey sausage, or spicy Italian sausage depending on your preference – each brings its own character to the pot while maintaining that hearty, satisfying quality.

Is this sausage and white bean soup good for meal prep? I recommend making it on Sunday for the week ahead since it keeps for 4 days and the flavors actually improve overnight, making it perfect for quick lunches or easy weeknight dinners.