Kale and White Bean Sausage Soup
A creamy one-pot soup with Italian sausage, cannellini beans, russet and sweet potatoes, and kale, finished with heavy cream and a squeeze of lemon. The sausage browns with the onion, then everything simmers in broth until the potatoes are tender. It takes about 50 minutes and serves 8.
Servings: 8 servings
Calories: 442kcal
Ingredients
- 1 pound ground Italian sausage
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon flour
- 5 cups chicken broth or vegetable broth
- 1 15-ounce can cannellini beans drained and rinsed
- 2 large russet potatoes peeled and chopped
- 1 large sweet potato peeled and chopped
- 2 large kale leaves stems removed, leaves chopped
- 1 teaspoon Kosher salt
- 1 teaspoon oregano
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¾ cup heavy cream
- 1 tablespoon lemon juice freshly squeezed
Optional Garnish
- Parmesan cheese freshly grated
Instructions
- Cook Sausage and Onions: To a large soup pot over medium-high heat, add 1 pound ground Italian sausage and diced onion. Sauté for about 5 minutes, or until sausage is cooked through and onion is softened.
- Add Garlic and Flour: Stir in minced garlic and 1 tablespoon flour. Cook for 1 minute, stirring constantly.
- Add Broth and Vegetables: Slowly whisk in 5 cups chicken broth or vegetable broth, then add 1 15-ounce can cannellini beans, 2 large russet potatoes, 1 large sweet potato, 2 large kale leaves, 1 teaspoon Kosher salt, 1 teaspoon oregano, ½ teaspoon coarse ground pepper, ½ teaspoon dried rosemary, and ½ teaspoon paprika. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Finish Soup: Stir in ¾ cup heavy cream and 1 tablespoon lemon juice. Cook for an additional 4-5 minutes until heated through.
- Serve: Ladle into bowls, garnish with a sprinkle of Parmesan cheese, then serve.
Video
Notes
Refrigerator Storage: Leftovers will keep in the fridge for about 3 to 4 days in an airtight container. When you reheat the soup, warm it gently and add a splash of broth or water if it has thickened in the fridge.
Freezer
Storage: I don't recommend freezing this soup. The heavy cream can separate when it thaws, and the potatoes can turn grainy.
Nutrition
Serving: 1.5cups | Calories: 442kcal | Carbohydrates: 38g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 1407mg | Potassium: 748mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6453IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg