Tuscan White Bean, Sausage & Potato Soup
This Tuscan White Bean, Sausage & Potato Soup is a hearty one-pot soup made with savory sausage, tender potatoes, creamy cannellini beans, kale, and a rich chicken broth finished with heavy cream and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
1 tablespoon olive oil
1 pound plain ground sausage
1/2 onion, diced
1 1/2 teaspoons Italian seasoning
Pinch of red pepper flakes
2 teaspoons minced garlic
6 cups chicken broth
2 teaspoons chicken bouillon, or to taste
2-3 cups diced potatoes
1-2 cans cannellini beans, drained and rinsed
2 cups chopped kale
1 cup heavy cream
Salt and black pepper, to taste
Fresh Parmesan, for serving
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground sausage, diced onion, Italian seasoning, and red pepper flakes.
Cook, breaking the sausage apart as it browns, until the meat is nearly cooked through and the onion has softened.
Step 2: Add the GarlicAdd the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant.
Step 3: Add the Broth and PotatoesPour in the chicken broth and add the chicken bouillon. Stir to combine.
Add the diced potatoes and bring the soup to a boil.
Step 4: Cook the PotatoesCover the pot and cook for about 12–15 minutes, or until the potatoes are nearly fork tender.
Step 5: Add the Beans and KaleReduce the heat to low. Add the cannellini beans and chopped kale.
Simmer for about 10 minutes, allowing the kale to soften and the beans to heat through.
Step 6: Add the CreamMake sure the heat is at its lowest setting. Stir in the heavy cream.
Season with salt and pepper to taste. Warm gently for a few minutes, but avoid bringing the soup to a hard boil after adding the cream.
Step 7: ServeLadle the soup into bowls and top with freshly grated Parmesan. Serve warm with crusty bread if desired.