Sausage and White Bean Soup
Warm up with this hearty sausage and white bean soup, perfect for chilly days. Packed with flavor and nutrients, it's a cozy winter delight.
Equipment
- Large pot or Dutch oven
- paper towel
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
- fresh parsley, chives or basil, for serving
- Parmesan cheese, for serving
- black pepper, for serving
Instructions
- Cook the Italian sausage in a large pot over medium-high heat, breaking it apart until browned, then transfer it to a paper towel-lined plate.
- Sauté the onion, carrot, and celery for 4-6 minutes until softened, then add garlic and seasonings, cooking for another minute before adding flour.
- Add potatoes and chicken broth, bring to a boil, then reduce to a simmer for 20 minutes until the potatoes are tender.
- Stir in white beans, kale, cream, and cooked sausage, allowing the kale to wilt before adding red wine vinegar and adjusting seasoning.
- Serve hot, garnished with Parmesan cheese and fresh herbs.
Notes
For slow cooker preparation, brown the sausage in a skillet, then transfer it to the crockpot with the vegetables and broth, cooking on low for 6 hours. For Instant Pot, brown the sausage, sauté vegetables, and pressure cook for 6 minutes before adding beans and cream.