Tuscan White Bean Sausage Soup (Printable Version)

Hearty Italian soup with sausage, cannellini beans, kale, and potatoes in rich chicken broth. Gluten-free option.

# Ingredient List:

→ Meats

01 - 1 lb Italian sausage, casings removed (mild or spicy)

→ 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 oz) diced tomatoes, drained (optional)

→ Beans

09 - 2 cans (15 oz 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 (optional)
15 - Salt and freshly ground black pepper, to taste

→ Finish

16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese, for serving (optional)

# How to Make It:

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, about 5-6 minutes. Transfer to a plate, leaving fat in the 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 the pot. Add potatoes, cannellini beans, diced tomatoes (if using), chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
05 - Stir in the kale and simmer uncovered for 5-7 minutes, until kale is wilted and tender. Season with salt and pepper to taste.
06 - Ladle soup into bowls and serve hot, garnished with Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in less than an hour but tastes like it's been simmering all day.
  • The sausage does the heavy lifting flavor-wise, so you don't need to fuss with complicated seasoning.
  • Leftovers actually get better the next day, making it perfect for meal prep without the effort.
02 -
  • If your kale isn't chopped fine enough, it becomes stringy and unpleasant—take the extra 30 seconds to chop it properly.
  • Don't add salt too early or aggressively; let the broth and sausage flavor the soup first, then taste and adjust at the very end.
  • A Parmesan rind stirred into the pot during simmering adds an umami depth that's almost magical—just remember to fish it out before serving.
03 -
  • Brown your sausage properly and don't skim that gorgeous fat—it's the foundation of everything that comes after.
  • Taste the soup three times: once before the kale, once after, and once more after seasoning, because your palate changes as you cook and what tastes right evolves.
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