Tuscan White Bean Sausage (Printable)

Hearty Italian soup with sausage, white beans, kale, and potatoes simmered in aromatic chicken broth.

# What you need:

→ Meats

01 - 1 lb Italian sausage, casings removed (mild or spicy)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups chopped kale, stems removed
07 - 2 medium Yukon Gold potatoes, diced
08 - 1 can (15 oz) diced tomatoes, drained (optional)

→ Beans

09 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Broth & Liquids

10 - 6 cups low-sodium chicken broth

→ Herbs & Seasonings

11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper to taste

→ Finish

16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese for serving (optional)

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it into small pieces with a spoon, and cook for 5-6 minutes until browned and cooked through. Transfer sausage to a plate, leaving rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return cooked sausage to the pot. Add potatoes, cannellini beans, diced tomatoes if using, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir thoroughly to combine all components.
04 - Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 20 minutes until potatoes are tender.
05 - Stir in chopped kale and simmer uncovered for 5-7 minutes until kale wilts and becomes tender. Season with salt and pepper to taste.
06 - Ladle soup into serving bowls. Garnish with freshly grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The sausage adds real flavor without needing cream or butter to feel indulgent.
  • You can make a huge batch and it actually gets better sitting in the fridge for a few days.
  • It's naturally gluten-free (just check your sausage) and hearty enough to satisfy anyone at the table.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid makes the soup cloudy and thick in a way that feels off.
  • If you add the kale too early it turns dark and mushy, so save it for the last few minutes no matter how eager you are.
  • Taste the soup before you salt it heavily because the sausage and broth already contain salt, and it's easier to add more than to take it out.
03 -
  • Don't crowd the pot when browning the sausage—let it sit for a minute before stirring so it develops a proper crust and flavor.
  • If your soup tastes flat at the end, it probably needs acid—a squeeze of fresh lemon juice or a splash of vinegar wakes everything up instantly.
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