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Cozy Creamy Tuscan White Bean and Sausage Soup

Cozy Creamy Tuscan White Bean and Sausage Soup - featured image
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A hearty and comforting Tuscan-inspired soup made with Italian sausage, creamy cannellini beans, and tender kale in a rich, savory broth. Ready in about 40 minutes, this one-pot meal is perfect for cozy nights and is sure to become a family favorite.

Ingredients

Scale
  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 3 cups kale, stems removed and chopped
  • 1 tablespoon fresh rosemary, chopped
  • ½ teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Optional: ¼ cup white wine for deglazing
  • Optional: Parmesan rind for simmering

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until deeply browned, about 5-7 minutes. Transfer sausage to a plate with a slotted spoon, leaving the fat in the pot.
  2. Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Optional: Pour in ¼ cup white wine and scrape up browned bits from the bottom of the pot. Cook for 1 minute. If skipping wine, use a splash of broth.
  4. Add chicken broth and drained cannellini beans (reserve ½ cup of beans if desired for texture). Bring to a gentle boil, then reduce to a simmer.
  5. Using an immersion blender, blend about half of the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  6. Stir in fresh rosemary, red pepper flakes, and black pepper. Simmer for 10 minutes, stirring occasionally. Taste and adjust salt as needed.
  7. Stir in chopped kale and let wilt for about 2 minutes. Add heavy cream (or half-and-half) and cooked sausage. Heat through for 2-3 minutes. Do not let boil after adding cream.
  8. Taste and adjust seasonings. Serve immediately with crusty bread.

Notes

For a dairy-free version, omit the cream and blend more beans into the broth. For a vegetarian version, skip the sausage and use vegetable broth with mushrooms. The soup can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. Add kale fresh when reheating for best texture.

Nutrition

Keywords: Tuscan soup, white bean soup, sausage soup, creamy soup, kale soup, one-pot meal, comfort food, Italian soup

Find it online: https://milaspoon.com/cozy-creamy-tuscan-white-bean-and-sausage-soup/