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Italian sausage and white bean soup in a Dutch oven with kale, potatoes, and creamy broth

Italian Sausage and White Bean Soup

A cozy, hearty one-pot soup with savory Italian sausage, creamy white beans, tender gold potatoes, and nutrient-dense kale, finished with heavy cream and a splash of red wine vinegar. Ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 552
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage mild or spicy
  • 1 small sweet onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 garlic cloves minced
  • 1 tsp poultry seasoning
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 pinch red pepper flakes
  • 3 tbsp all-purpose flour use 1:1 gluten-free blend if needed
  • 4 gold potatoes cubed, no need to peel
  • 6 cups chicken broth
  • 2 cans white beans drained and rinsed, cannellini or great northern
  • 1 cup heavy cream or half and half for a lighter version
  • 1 bunch Tuscan kale ribs removed and thinly sliced
  • 2 tbsp red wine vinegar add at the very end

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and knife
  • Ladle

Method
 

  1. Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a wooden spoon. Cook for 5 to 7 minutes until browned and cooked through. Transfer to a paper towel-lined plate, leaving 1 to 2 tablespoons of drippings in the pot.
  2. Add the diced onion, carrots, and celery. Saute for 4 to 6 minutes until softened. Stir in the garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Sprinkle the flour over the vegetables and stir well. Add the cubed potatoes and pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cook uncovered for 20 to 25 minutes until potatoes are fork-tender and the broth has thickened slightly.
  4. Stir in the white beans, kale, heavy cream, and cooked sausage. Let the kale wilt for 3 to 4 minutes. Finish with the red wine vinegar and taste for seasoning.
  5. Ladle into bowls and top with freshly grated Parmesan, black pepper, and fresh herbs. Serve with crusty bread.

Notes

Brown the sausage well for maximum flavor. Add a Parmesan rind while simmering for extra depth. Do not skip the red wine vinegar at the end. This soup tastes even better the next day. Omit vinegar before freezing and add fresh when reheating.