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Creamy Tuscan White Bean Soup Recipe with Kale and Italian Sausage

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A hearty and comforting creamy Tuscan white bean soup with kale and Italian sausage, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (spicy or mild)
  • 2 cans (15 oz each) cannellini (white) beans, drained and rinsed
  • 4 cups fresh kale, chopped (about 120g)
  • 1 medium yellow onion, finely chopped
  • 4 large garlic cloves, minced
  • 4 cups chicken broth (preferably low sodium)
  • ½ cup heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for garnish (optional)
  • Olive oil, for drizzling (optional)

Instructions

  1. Remove the casing from the Italian sausage and crumble it into bite-sized pieces. Rinse and chop the kale, mince the garlic, and finely chop the onion. Drain and rinse the cannellini beans.
  2. Heat 2 tablespoons olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add the crumbled sausage and cook for 5–7 minutes, stirring occasionally, until browned and cooked through with caramelized edges. Use a slotted spoon to transfer sausage to a bowl, leaving the rendered fat in the pot.
  3. Add the chopped onion to the pot and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in 1 teaspoon Italian seasoning and ¼ teaspoon red pepper flakes (if using). Add the drained cannellini beans and pour in 4 cups chicken broth. Stir well and bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for 15 minutes to meld flavors. Taste and season with salt and pepper as needed.
  6. Using an immersion blender, puree about half the soup in the pot until creamy but still chunky. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
  7. Stir in the chopped kale and browned sausage. Simmer for another 5 minutes until kale is tender but still bright green.
  8. Lower the heat and stir in ½ cup heavy cream. Heat gently without boiling to keep cream smooth. Adjust seasoning if needed.
  9. Ladle soup into bowls and garnish with freshly grated Parmesan cheese and a drizzle of olive oil if desired.

Notes

Brown the sausage well for maximum flavor. Use an immersion blender to puree half the soup for creamy texture without heavy cream overload. Add kale near the end to keep it tender but not mushy. Season in layers and adjust to taste. Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, Italian sausage soup, creamy soup, comfort food, easy dinner, healthy soup

Find it online: https://magnetmeal.com/creamy-tuscan-white-bean-soup-recipe-with-kale-and-italian-sausage-easy-and-perfect-for-cozy-dinners/