Tuscan Sausage and Bean Soup
This Creamy Tuscan White Bean Soup is so warming and comforting, you’ll want to serve it throughout the cold weather months. Loaded with vegetables and spicy sausage!
Servings: 6
Calories: 596kcal
Ingredients
- 1 pound Italian pork sausage mild or spicy
- 1 tablespoon olive oil
- 1 medium onion peeled and chopped
- 1 russet potato peeled and chopped into ½-inch chunks
- 1 7 ½-ounce jar of sundried tomatoes drained and chopped, or ½ can petite diced tomatoes
- 3 cloves garlic peeled and chopped
- ½ teaspoon Italian seasoning
- 5-6 cups low-sodium chicken broth
- 1 can low-sodium white beans rinsed and drained
- 4 ounces baby kale
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Grated parmesan cheese to serve
Instructions
- Take sausage out of its casing, and crumble it into a large saucepan or dutch oven.
- Sauté sausage over medium-high heat, breaking up large chunks with a wooden spoon. When cooked through and browned (about 7-10 minutes), spoon off any excess rendered fat—keeping 1-2 teaspoons in the pan is fine.
- Add olive oil to pan, then stir in onions and potatoes.
- Cook for 7 minutes on medium heat, stirring frequently, until vegetables soften.
- Add garlic and Italian seasoning and cook for an additional minute.
- Add tomatoes and 5 cups chicken broth, and bring to a simmer over medium-high heat. For a less chunky soup, add up to another cup of chicken broth.
- Cover, reduce heat to medium-low, and simmer gently for around 15 minutes, until potatoes are tender.
- Add salt and season with pepper (and additional salt), to taste.
- Add white beans, baby kale, and cream, and bring back to a simmer. Cook for an additional 5-10 minutes.
- Serve hot, with grated parmesan cheese grated on top.
Notes
Expert Tips:
If you prefer a creamier soup, use an immersion blender to blend the soup until you get the consistency you want. You can also remove 1–2 cups of soup from the pot, blend in a blender, then return to the saucepan and stir. Storage Tips:
Note that the finished soup will keep for 3-5 days in the refrigerator, but it may separate slightly after it cools. If this happens, don’t worry. It will come back together when you reheat it. Also, as it cooks, any leftover fat from the sausage will solidify on the top layer. You can remove this before reheating if you prefer. If you'd like to freeze this soup, don't add the heavy cream at the end. Instead, let soup cool completely, then freeze. After defrosting the soup, reheat on the stovetop in a large saucepan and add the cream 5-10 minutes before serving.
If you prefer a creamier soup, use an immersion blender to blend the soup until you get the consistency you want. You can also remove 1–2 cups of soup from the pot, blend in a blender, then return to the saucepan and stir. Storage Tips:
Note that the finished soup will keep for 3-5 days in the refrigerator, but it may separate slightly after it cools. If this happens, don’t worry. It will come back together when you reheat it. Also, as it cooks, any leftover fat from the sausage will solidify on the top layer. You can remove this before reheating if you prefer. If you'd like to freeze this soup, don't add the heavy cream at the end. Instead, let soup cool completely, then freeze. After defrosting the soup, reheat on the stovetop in a large saucepan and add the cream 5-10 minutes before serving.
Nutrition
Calories: 596kcal | Carbohydrates: 50g | Protein: 31g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 66mg | Sodium: 814mg | Fiber: 9g | Sugar: 19g
