Tuscan White Bean Sausage Soup
A cozy, rustic soup with Italian sausage, cannellini beans, kale, tomatoes, and herbs. Ready in about 45 minutes and perfect for weeknight dinners or meal prep.
Ingredients
Soup
- 1 lb Italian sausage , casings removed
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 14.5 oz diced tomatoes , undrained
- 15 oz cannellini beans , drained and rinsed
- 6 cups low-sodium chicken broth or vegetable
- 3 cups chopped kale or Swiss chard ribs removed
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon about 1 tablespoon
To Serve
- Grated Parmesan
- Chopped fresh parsley
- Crusty bread or garlic bread
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage, breaking it into pieces, and cook until browned, about 6–8 minutes. Transfer to a bowl and set aside.
- Add remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes and cook 30 seconds.
- Return sausage to the pot. Add diced tomatoes, cannellini beans, and broth. Bring to a simmer, then reduce heat and simmer 15–20 minutes.
- Stir in chopped kale and cook until wilted, 3–4 minutes. Add lemon juice, and season with salt and pepper to taste.
- Ladle into bowls and garnish with Parmesan and parsley. Serve with crusty bread.
Notes
- For a creamier texture, mash about 1 cup of beans against the side of the pot before adding the kale.
- This soup stores in the fridge for 3–4 days and freezes well for up to 3 months (omit cheese before freezing).
- To make vegetarian, replace sausage with smoked mushrooms or crumbled tempeh and use vegetable broth.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 22gFat: 22gSaturated Fat: 7gSodium: 720mgSugar: 6g
Tried this recipe?Let us know how it was!
