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Cozy Tuscan Sausage and White Bean Soup

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A warm, hearty, and easy-to-make soup featuring Italian fennel sausage, white beans, and kale, perfect for cozy gatherings and quick weeknight meals.

Ingredients

Scale
  • 1 lb Italian fennel sausage (sweet or mild)
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 medium yellow onion, diced
  • 2–3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 medium carrots, diced
  • 2 cups fresh kale, roughly chopped (stems removed)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1–2 tablespoons olive oil
  • 1 teaspoon dried rosemary (or fresh, finely chopped)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Optional garnishes: grated Parmesan cheese, crusty bread, drizzle of olive oil

Instructions

  1. Remove sausage from casing if using links and crumble into bite-sized pieces.
  2. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add sausage and cook without stirring for 3-4 minutes until golden on one side. Stir occasionally and break into smaller pieces until fully browned, about 3-4 more minutes.
  3. Push sausage to one side or remove temporarily if there is excess fat. Add diced onion, celery, and carrots. Cook over medium heat for 5-6 minutes until softened and translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Stir in dried rosemary, thyme, bay leaf, and red pepper flakes if using. Toast herbs for 1 minute.
  6. Add rinsed white beans and 4 cups broth. Stir well, scraping browned bits from the bottom. Bring to a gentle boil, then reduce heat to simmer.
  7. Simmer uncovered for 20-25 minutes to meld flavors and slightly reduce broth.
  8. Stir in chopped kale and cook for 5 minutes until wilted but still vibrant green.
  9. Season with salt and pepper to taste. Remove bay leaf.
  10. Ladle soup into bowls and garnish with Parmesan cheese or a drizzle of olive oil if desired. Serve hot with crusty bread.

Notes

Brown the sausage properly to develop flavor and texture. Rinse canned beans to remove excess sodium and canned taste. Add kale at the end to keep it vibrant and not mushy. For a richer broth, a splash of white wine can be added before simmering. Reheat leftovers gently over low heat. This soup tastes better the next day. For vegetarian version, use plant-based sausage and vegetable broth. Slow cooker method: brown sausage and sauté veggies first, then cook on low 4-6 hours, adding kale last 30 minutes.

Nutrition

Keywords: Tuscan soup, sausage soup, white bean soup, easy soup recipe, comfort food, Italian sausage, kale soup, weeknight dinner

Find it online: https://yumyep.com/cozy-tuscan-sausage-and-white-bean-soup-recipe-easy-homemade-comfort-soup/