Creamy Tuscan White Bean and Sausage Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Italian ground sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups fresh kale, chopped with stems removed
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the ground Italian sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Once cooked through, remove the sausage from the pot and set it aside, leaving about a tablespoon of the rendered fat in the pan.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables begin to soften. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another minute until the garlic is fragrant.
- Pour in the chicken broth and add the drained cannellini beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes to allow the vegetables to become tender and the flavors to combine.
- Stir the cooked sausage back into the pot. Pour in the heavy cream and add the chopped kale. Stir frequently for 2 to 3 minutes until the kale has wilted into the soup and the liquid is heated through.
- Taste the soup and add salt and pepper as needed. Stir in the grated Parmesan cheese until melted. Remove from heat and serve immediately while hot.