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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
Cook Time 40 minutes
Total Time 55 minutes
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.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

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.
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