Tuscan White Bean Sausage Soup (Printable)

Hearty Italian soup with sausage, cannellini beans, kale, and potatoes in savory chicken broth. Comfort in a bowl.

# Ingredient List:

→ 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 Make:

01 - Heat olive oil in a large pot over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer cooked sausage to a plate, leaving rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return sausage to the pot. Add potatoes, cannellini beans, diced tomatoes, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and simmer uncovered for 5 to 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 freshly grated Parmesan cheese if desired.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like it simmered all day, which honestly feels like getting away with something.
  • The sausage does most of the heavy lifting, so you're not standing there wondering if you've added enough salt or flavor.
  • Leftovers taste even better the next day, and this is the kind of soup that reheats beautifully without falling apart.
02 -
  • Don't skip the sausage browning step or you'll miss the caramelization that gives this soup its savory depth and richness.
  • Rinse your canned beans because the starchy liquid will cloud your broth and make the texture sludgy instead of clean and bright.
03 -
  • If your soup is too thin after 20 minutes of simmering, let it cook uncovered for an extra 10 minutes to reduce and thicken naturally from the potatoes breaking down.
  • For a vegetarian version, swap plant-based sausage and vegetable broth, and the soup loses nothing in translation—it becomes its own thing, equally satisfying.
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