Ingredients
Meat
- 1 lb Italian sausage
Vegetables
- 1 small sweet onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 4 gold potatoes, cubed
- 1 bunch Tuscan kale, ribs removed and thinly sliced
Seasonings & Spices
- 1 teaspoon poultry seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- pinch red pepper flakes
Liquids & Others
- 3 tablespoons flour
- 6 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup heavy cream
- 2 tablespoons red wine vinegar
For serving
- fresh parsley, chives or basil
- Parmesan cheese
- black pepper
Instructions
- Cook the sausage: Heat a large soup pot or Dutch oven over medium-high heat and add the Italian sausage. Break it up with a spoon or spatula as it cooks. Once browned and fully cooked through, remove the sausage to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease in the pot.
- Sauté the vegetables and seasonings: Add the diced onion, carrot, and celery to the pot, sautéing for 4-6 minutes until softened. Stir in the minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Let the spices bloom and coat the vegetables for about 60 seconds. Sprinkle the flour over the veggies and stir to combine thoroughly.
- Add potatoes and broth, simmer: Toss in the cubed gold potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes, or until the broth thickens slightly and the potatoes are tender when pierced with a fork.
- Combine remaining ingredients: Stir the drained white beans, sliced Tuscan kale, heavy cream, and cooked sausage back into the pot. Allow the kale to wilt down, gently simmering the soup until everything is heated through and flavors meld, about 5 minutes.
- Finish and serve: Stir in red wine vinegar and adjust seasoning with additional salt and black pepper to taste. Serve the soup hot topped with freshly chopped parsley, chives, or basil, a sprinkle of Parmesan cheese, and extra black pepper. Enjoy with crusty bread on the side.
Notes
- You can use turkey or chicken sausage as a leaner alternative.
- For a thicker soup, let it simmer longer or add an extra tablespoon of flour with the vegetables.
- Substitute kale with spinach or Swiss chard if preferred.
- Leftover soup keeps well refrigerated for up to 3 days and freezes beautifully.
- Adjust the level of red pepper flakes to your heat preference.
- For a dairy-free version, substitute heavy cream with coconut milk or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Low Salt
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
