Sausage, potato, and white bean soup

by Rachel

Two bowls of sausage, potato, and white bean soup on a wood table with crescent rolls, apple cider, and a taper candle burning low in a white holder

I recently dusted off this recipe — which I first posted about several blogs/years ago, and which was inspired by Olive Garden’s Zuppa toscana soup — and made some tweaks to it, and I’ve been making it regularly ever since. I had forgotten how easy and good it is! It’s also very forgiving; sometimes I’ll add more broth, or not measure out the olive oil or cream perfectly, or I’ll skip the kale because I don’t have any, and it always turns out really well.

Ingredients

  • 1 tsp olive oil

  • 1–2 cloves garlic, minced

  • 1 small onion, chopped

  • 1 lb. ground Italian sausage (or use regular ground sausage and add 1 tbsp Italian seasoning)

  • 2–3 large carrots, peeled and diced

  • 5 and ½ cups chicken broth

  • 4–6 small red potatoes, chopped into bite-sized pieces

  • one can of cannellini beans (or other white beans), drained and rinsed

  • one bunch kale, torn into bite-sized pieces

  • ½ cup heavy cream

Instructions

  1. Heat a large pot over medium-high heat and add olive oil, garlic, onion, carrots, sausage, and Italian seasoning. Cook until sausage is browned and cooked through.

  2. Add broth, potatoes, and beans to the pot. Turn up the heat to bring the soup to a boil, then reduce to a simmer.

  3. Add the kale to the simmering soup, and let it simmer until the potatoes are soft, about 15 minutes, stirring occasionally.

  4. Turn off the heat and stir in the cream. Season with salt and pepper to taste. ✨

Other good shit: the perfect chicken recipe and more recipes starring beans and greens.

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