Tuscan White Bean Sausage Soup

The first time I made this soup was during a particularly harsh February when my kitchen was the only warm place in the house. I had bought Italian sausage on impulse without any real plan, and a half-bag of kale was wilting in my crisper drawer. The whole house smelled like fennel and simmering broth within an hour, and my roommate actually emerged from her room to ask what magic was happening on the stove.

Last winter I made a triple batch for a sick friend and her family, and she told me later that her kids fought over the leftovers. Something about the creamy beans and tender potatoes just feels like being hugged from the inside. I started keeping extra cans of cannellini beans in the pantry just for this recipe.

Ingredients

• 1 lb Italian sausage, casings removed: I prefer mild sausage but spicy adds a nice warmth if you like heat, and removing the casings lets the sausage crumble beautifully into the soup
• 1 large yellow onion, diced: The foundation of flavor so dont rush this step, take your time letting it soften
• 2 medium carrots, peeled and diced: These add subtle sweetness that balances the rich sausage
• 2 celery stalks, diced: Classic mirepoix ingredient that gives depth to the broth
• 3 cloves garlic, minced: Add this after the vegetables have softened so it doesnt burn
• 2 cups chopped kale, stems removed: Tuscan lacinato kale works beautifully here and holds up better than spinach during simmering
• 2 medium Yukon Gold potatoes, diced: These potatoes become creamy without falling apart like russets would
• 1 can diced tomatoes, drained: Optional but I love the extra body and color they add
• 2 cans cannellini beans, drained and rinsed: These creamy white beans are traditional and add protein plus velvety texture
• 6 cups low-sodium chicken broth: Low sodium is crucial because the sausage adds plenty of salt already
• 1 teaspoon dried oregano: Classic Italian herb that ties everything together
• 1 teaspoon dried basil: Fresh would be nice but dried works beautifully here
• 1/2 teaspoon dried thyme: Adds earthy undertones
• 1/2 teaspoon crushed red pepper flakes: Optional but adds a gentle warmth that builds as the soup sits
• Salt and freshly ground black pepper: Wait until the end to season since the sausage is already salty
• 2 tablespoons extra-virgin olive oil: Use this to brown the sausage and start the soup base
• Freshly grated Parmesan cheese: The finishing touch that makes everything taste complete

Instructions

Brown the sausage:

Heat olive oil in a large pot or Dutch oven over medium heat, add the sausage breaking it up with a wooden spoon, and cook until browned and cooked through about 5 to 6 minutes, then transfer to a plate while leaving the fat in the pot.

Build the vegetable base:

Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened, then stir in garlic and cook for 1 minute until fragrant.

Combine everything:

Return the sausage to the pot, then add potatoes, cannellini beans, diced tomatoes if using, chicken broth, oregano, basil, thyme, and red pepper flakes, stirring to combine.

Simmer until tender:

Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes or until potatoes are tender.

Add the kale:

Stir in the kale and simmer uncovered for 5 to 7 minutes until wilted and tender, then season with salt and pepper to taste.

Serve with love:

Ladle hot into bowls and top with freshly grated Parmesan cheese if desired.

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This soup has become my go-to when life feels overwhelming because it requires minimal effort but rewards you with something substantial and comforting. Ive learned that stirring the pot with a wooden spoon while it simmers is almost meditative.

Making It Your Own

Sometimes I add a splash of white wine when sautéing the vegetables if I have an open bottle, and other times I throw in a handful of spinach along with the kale for extra greens. The beauty of this recipe is how forgiving it is while still tasting thoughtfully composed.

Perfect Pairings

A crusty loaf of bread is nonnegotiable for soaking up that flavorful broth. I love a simple green salad with lemon vinaigrette on the side to cut through the richness. A glass of Chianti doesnt hurt either.

Make Ahead Magic

This soup actually tastes better the next day as the flavors continue to meld together. I often make a big batch on Sunday and eat it throughout the week for easy lunches that feel like a treat.

• The soup freezes beautifully for up to three months if you want to portion some out for later
• Add the kale when reheating rather than during the initial cook if you plan to freeze portions
• The broth may thicken in the refrigerator so thin with a splash of water or broth when reheating

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There is something deeply satisfying about a soup that transforms simple ingredients into something that feels like a proper meal. This is the kind of recipe that earns a permanent spot in your regular rotation.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, substitute the Italian sausage with plant-based sausage crumbles and use vegetable broth instead of chicken broth. The soup will still be hearty and flavorful.

→ How long do leftovers keep?

Leftovers can be refrigerated for up to 3 days in an airtight container. The flavors often deepen and improve after a day or two.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What type of sausage works best?

Italian sausage works perfectly, whether mild or spicy depending on your preference. Remove the casings before cooking to break it up into crumbles for even distribution throughout the soup.

→ Can I use fresh herbs instead of dried?

Absolutely. Use about three times the amount of fresh herbs compared to dried. Add fresh basil towards the end of cooking to preserve its bright flavor.

→ What can I serve with this soup?

Crusty bread or garlic bread makes an excellent accompaniment. A simple green salad with vinaigrette also balances the hearty nature of this soup well.