Creamy Italian Sausage Soup with Kale

The Creamy Italian sausage soup Is filled with a plump sausage, white beans and tomatoes in creamier and spicy broth.

Similar to my Tuscan Tortellini soup recipe, this soup is roughly ready 30 minutes and made in just one saucepan!

When I made this soup, I originally thought of making it vegetarian. I added Cannellini beans, many vegetables such as carrots and celery, even kale! While the soup was delicious, I felt that something was missing.

Italian sausage soup

The soup needed a hot Italian sausage. The spicy sausage adds a thrust of taste and spices, not to mention additional protein. Everyone raved about this!

Ingredients needed

Here is the basic list of the ingredients you need to make this creamy soup. As always, you will find the full list of ingredients in the Printable recipe card below.

• Sausage – – I use hot Italian sausage for additional spice, but you can definitely swap with a mild sausage for a little less taste.
• Vegetables – – Load with onions, carrots, celery, tomatoes and kale
• Spices and herbs – – With simple pantry spices such as basil, oregano, thyme and garlic to increase the taste in everyone.
• White beans – – Due to drained Cannellini beans, the soup give protein and fiber with a creamy consistency in every bite.
• Fluids – – A combination of chicken broth and heavier creamy to create a silky and delicious soup base.
• Parmesan cheese – – At the end added to give the soup a creamy texture.

How to do it

Let us put together this soup. With just a few minutes of preparation, you can enjoy a cozy soup in no time.

Brown the sausage

Start browning the Italian sausage in A Large stick pot.

I wanted to make this soup a little creamier than the Olive Garden Zuppa Toscana soup, so I added a little more butter after the sausage was browned.

Later we will add some flour to the base and create a simple Roux (pronounced: rue)Which gives the soup a creamier basis.

Fry the vegetables

As soon as the sausage is browned, throw in the diced vegetables until they are nice and tender.

Pro tip: The smaller you dice the vegetables, the faster you become soft.

Next, add aroma such as basil, thyme, oregano and garlic as well as the tomato paste. Cook until the soup base is beautiful and fragrant and the tomato paste has a deep red color.

Add in broth & beans

Sprinkle only a few tablespoons of all functional flour and only cook for a minute or two until the flour is dissolved into the sausage and vegetables.

Graduate the chicken broth gradually and stir in the diced tomatoes and cannellini beans. Bring the whole pot to cook.

Make it creamy

Everything that is left is to add the cream, the parmesan and chopped kale. You only need a few minutes to have the cream and cheese integrated into the soup.

I love the addition of kale via spinach because I have the feeling that the kale in soups is better. Spinach can sometimes be mucus and strange. But do what you love.

Prerequisite and storage

This soup is ideal for and freezing! I love to use mine Souper cubes To be able to store it in my freezer and pull it out in need.

Store all the remains in the Refrigerator for up to 5 days And in the Freezer for 3 months.

Option for Slow Cooker?

While you could probably make this soup in a slow stove, I recommend doing it like on the stove because it is so fast to make.

You can keep the prepared soup in the slow cooker and keep them in the warm environment for the earth up to 4 hoursAs long as it remains at least 140 degrees F.

Pro tip: Wait to add the heavy cream, parmesan and kale until you are almost ready to serve.

More sausage soups

Do you have a desire for more sausage? Here are some of my favorite soups with a plump sausage in every bite.

I can hardly wait to try this quick and simple creamy Italian sausage soup with kale recipe. I know you will love it!