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Italian Sausage White Bean Soup

One-Pot Italian Sausage White Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 458
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • 2 (15‑ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind (optional)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups chopped kale (stems removed)
  • Freshly grated Parmesan, for serving
  • Crusty bread, for serving

Method
 

  1. Heat oil in a large pot over medium-high, crumble in sausage, and cook 6 to 8 minutes until browned.
  2. Lower heat to medium, add onion, carrots, and celery, and cook 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook 1 minute.
  3. Add beans, broth, Parmesan rind, salt, and pepper. Bring to a boil, then simmer uncovered for 20 minutes.
  4. Stir in kale and cook until wilted, about 2 minutes. Remove the rind, ladle into bowls, and top with Parmesan. Serve with bread.

Notes

The Parmesan rind is optional but adds a deep savory note. If you don’t have one, a small splash of lemon juice or vinegar stirred in at the end will brighten the soup. Letting the soup sit for 10 minutes off the heat before serving helps the flavors settle.