top of page

Italian Sausage and White Bean Soup

Get warm and cozy with this delicious, hearty and nutritious Italian Sausage and White Bean Soup!


About This Recipe


When the weather gets colder, I love to dig into this hearty and comforting Italian Sausage and White Bean Soup. Not only does this flavorful soup warm you up, but it's also a good source of protein and fiber thanks to the sausage, beans and nutrient-packed vegetables.


Ingredients for Italian Sausage and White Bean Soup


To make this soup, you will need:

  • 1 lb of Italian turkey or pork sausage, casings removed

  • 1 1/2 cups onion, chopped

  • 1 cup carrots, diced

  • 1 cup celery, diced

  • 4 cloves of garlic, minced

  • 1/4 cup tomato paste

  • 2 tsp dried Italian seasoning

  • 1 can no-salt-added navy beans, drained and rinsed

  • 1 can no-salt-added diced tomatoes

  • 4 cups reduced-sodium chicken broth

  • 1 tsp sugar

  • 1 tbsp balsamic vinegar

  • 1 bay leaf

  • Salt and pepper

  • 3-4 cups chopped kale, ribs removed

  • Fresh basil, for garnish



How to Make Italian Sausage and White Bean Soup


This delicious soup will be ready in about 40 minutes! You'll have enough to feed your family or to freeze for later.


First, in a large soup pot over medium-high heat, cook and stir sausage until lightly browned, breaking up any large chunks as it cooks. Remove from pot and drain excess fat.


Then, to the same pot, add onions, carrots, celery and garlic. Cook and stir until vegetables begin to soften, about 5-8 minutes.


Add Italian seasoning, tomato paste, and mix well. Add broth, diced tomatoes, beans, sugar, balsamic vinegar, salt, pepper and bay leaf. Bring the soup to a boil, then reduce heat to low and let simmer, covered, for about 20 minutes.


Finally, add chopped kale and let wilt 5 more minutes. Remove soup from the heat, discard bay leaf and top with fresh basil.


Can You Freeze Italian Sausage and White Bean Soup?


Yes! This soup is freezer-friendly and will store in your freezer for up to 3 months.


I like to freeze this soup in mini-portions, using a muffin pan and silicone muffin cups. Once frozen, pop out each soup 'puck' and store in a freezer bag or airtight container. Reheat 3 to 4 'pucks' for a serving and enjoy warm!


Leftovers can also keep in your refrigerator in an airtight container for up to 4 days.


Italian Sausage and White Bean Soup



Servings: Makes about 8 cups of soup

Total Time: 35 minutes

Ingredients:

1 lb of raw Italian turkey or pork sausage, casings removed

1 1/2 cups chopped onion

1 cup diced carrots

1 cup diced celery

4 cloves garlic, minced

1/4 cup tomato paste

2 tsp dried Italian seasoning

1 can no-salt-added navy beans, drained and rinsed

1 can no-salt-added diced tomatoes

4 cups reduced-sodium chicken broth

1 tsp sugar

1 tbsp balsamic vinegar

1 bay leaf

Salt and pepper, to taste

3-4 cups chopped kale, ribs removed

Fresh basil, for garnish


Method:

  1. In a large soup pot over medium-high heat, cook and stir sausage until lightly browned, breaking up any large chunks as it cooks. Remove from pot and drain excess fat.

  2. To the same pot, add onions, carrots, celery and garlic. Cook and stir until vegetables begin to soften, about 5-8 minutes. Return cooked sausage to the pot with vegetables.

  3. Add Italian seasoning and tomato paste, and mix well. Add broth, diced tomatoes, beans, sugar, balsamic vinegar, salt, pepper and bay leaf. Bring the soup to a boil, then reduce heat to low and let simmer, covered, for about 20 minutes.

  4. Finally, add chopped kale and let wilt 5 more minutes. Remove soup from the heat, discard bay leaf. Enjoy hot with fresh basil.


Notes:


Alternatives to kale

Replace kale with baby spinach if desired.


Toppings

This soup is delicious topped with fresh basil, parsley, freshly grated parmesan cheese and/or your favorite pesto.


Did You Make This Recipe?


Did you enjoy this recipe? Then leave me a comment below! It supports my small business and helps other people find my recipes!


Don't forget to connect with me on Instagram and Facebook so you don't miss a thing! If you made this recipe, take a photo and tag me @vguitard.nutrition so I can see!



Comments


bottom of page