Description
A hearty and nutritious soup that combines Italian sausage with creamy white beans and fresh vegetables, perfect for colder months.
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
- ½ 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
- Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up as it cooks. Once browned, remove to a paper towel-lined plate, leaving behind grease.
- Add onion, carrots, and celery. Sauté for 4-6 minutes until softened.
- Stir in garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 60 seconds.
- Toss in the flour, stirring to coat the veggies.
- Add potatoes and chicken broth. Bring to a boil, then reduce to a simmer for 20 minutes until the broth thickens and potatoes are tender.
- Stir in white beans, Tuscan kale, heavy cream, and sausage. Allow kale to wilt and add red wine vinegar and additional seasoning to taste.
- Serve hot, garnished with fresh herbs, grated parmesan cheese, and a hunk of bread.
Notes
Feel free to adjust seasonings to taste. A vegetarian version can be made using plant-based sausage and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian