Italian Bean and Sausage Soup
Warm up with a bowl of hearty Italian Bean and Sausage Soup, a comforting and nourishing dish perfect for any season. This one-pot recipe features the robust flavors of savory Italian sausage paired with creamy cannellini beans, nutrient-packed kale, and a medley of aromatic vegetables like onions, carrots, and celery. Infused with classic Italian herbs—oregano and basil—and simmered in a rich chicken broth, this soup boasts a depth of flavor that’s both wholesome and satisfying. Ready in under an hour, it’s an easy weeknight dinner or meal prep staple that serves up to six. Don’t forget to top each bowl with a sprinkle of Parmesan cheese for a delicious finishing touch! Perfect for fans of rustic Italian cuisine, this soup is a must-add to your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned cannellini beans (drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 2 cups kale (stems removed, chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- Parmesan cheese (optional, for serving)
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage to the pot, breaking it into small pieces with a wooden spoon. Cook for about 5-7 minutes, or until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Stir in the canned diced tomatoes (with juices) and cook for 2-3 minutes, allowing the flavors to meld.
Add the cannellini beans, chicken broth, dried oregano, dried basil, and the bay leaf to the pot. Stir well.
Return the cooked sausage to the pot and bring the soup to a boil.
Reduce the heat to a simmer and cover the pot. Let the soup simmer for 20-25 minutes to develop the flavors.
Stir in the chopped kale and continue simmering for 5 additional minutes, or until the kale is tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and optionally garnish with grated Parmesan cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 9134 mg | 397% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 36.2 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6201 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
