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A creamy, hearty, and comforting one-pot soup combining Italian sausage, cannellini beans, Tuscan kale, and aromatic herbs for a nourishing meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb (450 g) Italian sausage
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 2 large garlic cloves, minced or crushed
  • ½ tablespoon fresh rosemary, chopped
  • ½ tablespoon fresh thyme, chopped
  • ¼ teaspoon red chili flakes
  • ⅓ cup (75 ml) dry white wine
  • 2 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
  • 5 cups (1.25 liters) low-sodium chicken stock
  • 2 cups (100 g) Tuscan kale (cavolo nero), stems removed, leaves torn into bite-sized pieces
  • 1 cup (200 ml) half and half (single cream)
  • ⅓ cup (30 g) grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Prep vegetables and beans: dice onion, carrot, celery; mince garlic; chop rosemary and thyme; strip kale stems and tear leaves; drain and rinse cannellini beans; grate Parmesan.
  2. Heat olive oil in large pot or Dutch oven over medium heat.
  3. Add Italian sausage, break into chunks with a spoon, cook until browned; remove with slotted spoon and set aside.
  4. Add diced onion, carrot, and celery to pot; cook 5–6 minutes until softened and onion is translucent.
  5. Stir in garlic, rosemary, thyme, and red chili flakes; cook 1 minute until fragrant.
  6. Pour in white wine to deglaze pot, scraping browned bits; simmer until wine reduces slightly.
  7. Add cannellini beans, chicken stock, and kale; bring to boil, reduce heat, cover, and simmer gently for 10 minutes.
  8. Stir in half and half; warm through without boiling.
  9. Return cooked sausage to pot and add grated Parmesan; stir to combine.
  10. Taste and adjust seasoning with salt and pepper; serve hot, optionally with crusty bread.

Notes

Tuscan kale has tough stems, so remove stems and tear leaves into bite-sized pieces for easier eating., For leaner sausages (turkey or chicken), add a splash of oil when browning., Mashing some beans before stirring in will thicken and add creaminess., For vegan option, use plant-based sausage, vegetable broth, vegan cream substitute, and omit Parmesan or use vegan alternative., Use low-sodium broth and gluten-free sausage for gluten-free friendly version., Soup tastes better the next day; store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months., Reheat gently on stovetop or microwave; add fresh half and half if cream separates after freezing.

Nutrition

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