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–+ servings
Italian Sausage and White Bean Soup

Hearty Italian Sausage and White Bean Soup for Cozy Nights

A delicious Italian Sausage and White Bean Soup that's perfect for cozy nights, packed with protein and flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Italian Sausage can use chicken, turkey, or plant-based sausage for a lighter version
  • 1 medium Sweet Onion substitute with yellow onion if needed
  • 2 medium Carrots feel free to use any color of carrots
  • 2 stalks Celery all types of celery work well
  • 3 cloves Garlic minced; garlic paste can be a convenient substitute
  • 1 tsp Kosher Salt use regular salt if that’s what you have on hand
  • 1/2 tsp Black Pepper adjust based on your taste preference
  • 1/2 tsp Red Pepper Flakes omit for a milder soup if desired
For the Thickening & Flavor
  • 1/4 cup All-Purpose Flour gluten-free flour can be a substitute or omit for a thinner consistency
  • 2 medium Gold Potatoes provide creaminess; Yukon gold works well or leave skins on for texture
  • 4 cups Chicken Broth homemade is best but store-bought works too
For the Creaminess & Nutrition
  • 2 cups White Beans canned versions save time; cannellini or navy beans are ideal
  • 1 cup Heavy Cream half-and-half or plant-based cream can replace it for lighter options
  • 2 cups Tuscan Kale spinach can serve as a great alternative
  • 2 tbsp Red Wine Vinegar lemon juice is a fine substitute

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions for Italian Sausage and White Bean Soup
  1. Brown the Sausage: Heat a large pot or Dutch oven over medium-high heat. Add your Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
  2. Sauté the Vegetables: In the same pot, add diced sweet onion, chopped carrots, and sliced celery. Sauté over medium heat for about 4-6 minutes until softened and golden.
  3. Add Garlic and Seasonings: Stir in minced garlic, kosher salt, black pepper, and red pepper flakes. Cook for about 1 minute until fragrant.
  4. Incorporate the Flour and Potatoes: Sprinkle flour over the vegetable mixture, stir to combine. Add cubed potatoes and chicken broth. Raise heat to a boil, then reduce to a simmer for about 10 minutes.
  5. Simmer Until Tender: Allow the soup to simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Finish the Soup: Stir in white beans, kale, heavy cream, and reserved sausage. Let kale wilt into the soup for about 3 minutes.
  7. Adjust and Serve: Finish with a splash of red wine vinegar, taste and adjust seasoning. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

This Italian Sausage and White Bean Soup is perfect for meal prep and tastes even better the next day.

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