Description
This One-Pot Tuscan White Bean & Kale Soup is a cozy, hearty meal packed with Italian sausage, creamy white beans, and tender vegetables in a rich, flavorful broth. Finished with a touch of cream and Parmesan, this gluten-free soup is perfect for easy weeknight dinners or meal prep!
Ingredients
Units
Scale
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 6 cups chicken broth
- 2 cans (15 oz each) white kidney beans, drained and rinsed
- 2 cups kale, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For the Creamy Finish:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Sausage: In a large pot or Dutch oven, cook Italian sausage over medium heat until browned. Remove excess grease if needed.
- Sauté the Vegetables: Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another 1–2 minutes.
- Add the Broth & Beans: Pour in the chicken broth, then add the white beans, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir well and bring to a gentle simmer.
- Simmer & Add Kale: Let the soup simmer for 20 minutes. Stir in chopped kale and cook for another 5 minutes until wilted.
- Make It Creamy: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Simmer for another 2 minutes until smooth and creamy.
- Serve & Enjoy: Ladle into bowls and garnish with extra Parmesan or fresh herbs. Serve warm with crusty bread.
Notes
- Substitute heavy cream with coconut milk for a dairy-free option.
- Use ground turkey or plant-based sausage for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
