Tuscan White Bean Sausage Soup (Printable)

Hearty Italian soup with sausage, cannellini beans, kale, and potatoes in a rich, herb-infused chicken broth.

# What You'll Need:

→ Meats

01 - 1 pound Italian sausage, casings removed

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups chopped kale, stems removed
07 - 2 medium Yukon Gold potatoes, diced
08 - 1 can (15 ounces) diced tomatoes, drained

→ Beans

09 - 2 cans (15 ounces each) cannellini beans, drained and rinsed

→ Broth & Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs & Seasonings

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes
15 - Salt and freshly ground black pepper to taste

→ Finish

16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese for serving

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned and cooked through, approximately 5-6 minutes. Transfer to a plate, reserving rendered fat in pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Return sausage to pot. Add potatoes, cannellini beans, diced tomatoes, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 minutes until potatoes are tender.
05 - Stir in kale and simmer uncovered for 5-7 minutes until wilted and tender. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like it simmered all afternoon.
  • The sausage does most of the flavor work, so you're not scrambling for complex spice combinations.
  • It's forgiving enough to make with whatever vegetables need using up from your crisper drawer.
02 -
  • Never skip rinsing the canned beans; the starchy liquid will cloud your broth and make the soup feel gluey instead of clean and bright.
  • Add the kale at the very end because it releases moisture as it cooks, and adding it too early will dilute your soup's flavor.
03 -
  • If you have a Parmesan rind in your refrigerator, drop it into the pot during the simmer and remove it before serving—it adds a subtle, savory depth that feels like a secret you've discovered.
  • Serve this with a piece of good crusty bread to soak up every last drop of broth, because that's half the meal right there.
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