What are common mistakes in bean soup?

Not seasoning enough, skipping aromatics, or overcooking beans and vegetables.

How long can bean soup be left out?

No more than two hours at room temperature for food safety.

How long is sausage soup good for in the fridge?

Up to four days in an airtight container.

What is the healthiest soup that you can make in the world?

Vegetable-based soups with lean proteins, legumes, and plenty of greens are among the healthiest choices.

Sausage and White Bean Soup | Ultimate Comfort Recipe

Name: Sausage and White Bean Soup Recipe (Hearty & Creamy with Tuscan Kale)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian American
Ingredients: 1 lb Italian sausage; 1 small sweet onion, diced; 3 carrots, peeled and diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 tsp poultry seasoning; 1 tsp Italian seasoning; 1 tsp kosher salt; 1/2 tsp black pepper; Pinch of red pepper flakes; 3 tbsp all-purpose flour; 4 gold potatoes, cubed; 6 cups chicken broth; 2 cans white beans, drained and rinsed; 1 cup heavy cream; 1 bunch Tuscan kale, ribs removed and thinly sliced; 2 tbsp red wine vinegar; For serving: fresh parsley, chives or basil, Parmesan cheese, black pepper

Description

Creamy Sausage and White Bean soup with potatoes and Tuscan kale. Hearty, cozy, and ready in under 1 hour. Perfect for weeknights and meal prep with simple, flexible swaps.

Ingredients

Scale

1 lb Italian sausage

1 small sweet onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

1 tsp poultry seasoning

1 tsp Italian seasoning

1 tsp kosher salt

1/2 tsp black pepper

Pinch of red pepper flakes

3 tbsp all-purpose flour

4 gold potatoes, cubed

6 cups chicken broth

2 cans white beans, drained and rinsed

1 cup heavy cream

1 bunch Tuscan kale, ribs removed and thinly sliced

2 tbsp red wine vinegar

For serving: fresh parsley, chives or basil, Parmesan cheese, black pepper

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Instructions

1. Brown sausage in a large pot over medium-high heat, breaking it into small pieces. Once cooked, transfer it to a paper towel lined plate, leaving some drippings in the pot.

2. Add onion, carrot, and celery. Cook until softened. Stir in garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Cook until fragrant.

3. Sprinkle flour over vegetables and stir to coat. Add potatoes and broth. Bring to a boil, then reduce heat and simmer 20 to 25 minutes until potatoes are tender.

4. Return sausage to the pot. Stir in white beans, kale, and cream. Simmer gently until kale wilts.

5. Finish with red wine vinegar. Taste and adjust seasoning. Serve hot with Parmesan, herbs, and crusty bread.

Notes

Prep time: under 15 minutes

Cook time: about 40 minutes

Total time: under 1 hour

Servings: 6, about 2 1/2 cups each

Storage: refrigerate up to 4 days in an airtight container. Add broth when reheating if thickened.

Freezer friendly: freeze up to 3 months. Omit vinegar before freezing and add when reheating.

Gluten free option: use gluten free flour or omit flour. Soup will be thinner.

Dairy free option: use coconut milk or cashew cream.

Vegetarian option: use plant based sausage and vegetable broth.

Substitutions: any white beans, spinach for kale, lemon juice for vinegar.

Texture and flavor notes: creamy, hearty, lightly spicy, rich from sausage and cream, bright finish from vinegar.

Meal prep: great for batch cooking. Flavors deepen over time.

Slow cooker: brown sausage first. Add all ingredients except beans, kale, cream, and vinegar. Cook on low 6 hours or high 3 to 4 hours. Stir in beans, kale, and cream for last 15 minutes. Finish with vinegar.

Instant Pot: brown sausage on sauté. Remove and cook veggies with seasonings. Add flour, potatoes, and broth to deglaze. Return sausage. Pressure cook high 6 minutes, quick release. Stir in beans, kale, and cream. Finish with vinegar.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian American

Nutrition

Serving Size: about 2 1/2 cups
Calories: 552
Sugar: 6.7
Sodium: 1782.5
Fat: 32.7
Carbohydrates: 43.5
Fiber: 8.8
Protein: 22
Cholesterol: 84.8