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Tuscan Sausage Soup with Carrots and Cannellini beans

Tuscan Sausage Soup with Carrots and Cannellini Beans

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6

Equipment

  • Large Dutch oven or heavy-bottomed soup pot Ideal for even heat distribution and long simmering. If you don’t have one, a large stockpot works just fine.
  • Wooden Spoon or Spatula For breaking up and browning sausage.
  • Chef’s Knife For prepping all the veggies.
  • Cutting board
  • Ladle To serve the soup.

Ingredients
  

  • 1 tablespoon olive oil – Use extra virgin if you have it
  • 1 pound Italian sausage – Mild or spicy depending on preference; casings removed
  • 1 yellow onion finely diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes optional, for heat
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups diced potatoes Yukon gold or red potatoes work best
  • 2 cups chopped kale or spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving
  • Fresh parsley chopped (optional garnish)

Instructions
 

Brown the Sausage

  1. In a large Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink—about 6-8 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot for flavor.

Pro tip: You can substitute with chicken sausage for a lighter take—perfect for chicken sausage soup lovers.

    Sauté Aromatics

    1. In the same pot, add the onion, carrots, and celery. Sauté for about 5-6 minutes, until the vegetables begin to soften. Add the garlic, thyme, oregano, and red pepper flakes. Stir and cook for 1 minute, just until fragrant.

    Deglaze and Simmer

    1. Pour in the chicken broth and water, scraping the bottom of the pot to deglaze and lift up all those tasty browned bits. Add the bay leaf, diced potatoes, and cooked sausage. Bring the soup to a boil, then reduce heat and simmer uncovered for 25 minutes, or until the potatoes and carrots are tender.

    Add Beans and Greens

    1. Stir in the cannellini beans and kale. Simmer for another 10 minutes, just until the kale wilts and the beans are warmed through. Season with salt and freshly cracked pepper to taste.
    2. For a creamy twist reminiscent of creamy parmesan Italian sausage soup, add ½ cup of grated Parmesan directly into the pot and stir to melt.

    Serve and Garnish

    1. Ladle the soup into bowls. Garnish with extra Parmesan and fresh parsley if desired. Serve with crusty bread or a slice of focaccia for that true Italian soup dinner feel.