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!
Recipe for printing
PIN recipe
Save recipe
Rate this recipe
Italian sausage & kale soup
Creamy and hearty soup filled with vegetables and Italian sausage with white beans and kale.
Course: Soup
Kitchen: American, Italian
Portions: 6 People
Calories: 636 Kcal
Ingredients
- 1 Lb. Italian sausagePresent mild or hot
- 2 Tbsp butter
- 1 cup OnionPresent rolled
- 1 cup CarrotPresent rolled
- 1 cup celeryPresent rolled
- 2 Tbsp Tomato
- 2 TSP GarlicPresent chopped
- 1 TSP basilPresent dried
- ½ TSP oreganoPresent dried
- ½ TSP thymePresent dried
- 2 Tbsp All -purpose flour
- 4 Cup Chicken brothPresent low sodium
- 14 oz Petite diced tomatoes
- 30 oz Cannellini beansPresent drained and flushed
- 3 Cup KalePresent chopped
- 1 cup Whipped creamPresent or half and half
- ½ cup Parmesan cheesePresent crushed
- Salt and pepperPresent taste good
Instructions
-
Start the sausage in a large pot with medium heat. As soon as the sausage is browned and crumbled, melt in the butter. Stir in the diced onion, carrots and celery and let it boil for about 5 minutes.
-
Add the tomato paste, garlic, basil, oregano and thyme and cook until fragrant and the tomato paste has darkened. This should only take a minute or two. Sprinkle the flour into the flour and integrated into sausage and vegetables for about 1 minute.
-
Pour in the chicken broth, dainty diced tomatoes and cannellini beans and bring the mixture to a simmering. First heated through the kale, cream and parmesan cheese and stir until they are mixed. Season to taste with additional salt and pepper. Enjoy!
Notes
Feel free to replace the kale with the desired spinach with equal parts.
Nutrition
Calories: 636Kcal | Carbohydrates: 38G | Protein: 26G | Fat: 45G | Saturated fat: 22G | Polyunes unsaturated fat: 4G | Monoons unsaturated fat: 16G | Transfett: 0.2G | Cholesterol: 121mg | Sodium: 1777mg | Potassium: 711mg | Fiber: 10G | Sugar: 8G | Vitamin A: 5692IU | Vitamin C: 23mg | Calcium: 307mg | Iron: 6mg
Keywords: Italian sausage, kale, white beans
(Tagstotranslate) Cannellini beans