Tuscan Sausage and Bean Soup
Warm up with a comforting bowl of Tuscan Sausage and Bean Soup, a hearty and flavorful meal that's perfect for weeknight dinners or cozy gatherings. This one-pot recipe features savory Italian sausage, creamy cannellini beans, and nutrient-packed kale, all simmered together in a fragrant broth infused with garlic, dried herbs, and a hint of red pepper flakes for gentle heat. Tender carrots, celery, and tomatoes add depth and vibrant color, while a garnish of Parmesan and a slice of crusty bread make it indulgently satisfying. Ready in just 45 minutes, this classic Tuscan-inspired soup balances wholesome ingredients with bold, rustic flavors, making it an ideal choice for a soul-warming meal.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 pieces celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can diced tomatoes
- 3 cups kale, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 1 loaf crusty bread, for serving (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Remove the casings from the Italian sausage. Add the sausage to the pot and cook, breaking it into small pieces with a spoon, until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth, and add the cannellini beans, diced tomatoes (with their juices), dried thyme, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Return the cooked sausage to the pot and bring the soup to a gentle boil. Reduce the heat to low and simmer for 15 minutes.
Stir in the chopped kale and cook for another 5 minutes, until the kale is tender and wilted.
Taste and adjust seasoning, adding more salt or pepper if desired.
Serve hot, garnished with grated Parmesan cheese if using, and a side of crusty bread for dipping if desired.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 13447 mg | 585% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 39.5 g | ||
| Protein | 227.8 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2905 mg | 223% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 8328 mg | 177% | |
*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.
