Italian Sausage White Bean Soup

A hearty stovetop soup with browned Italian sausage, creamy white beans, tomatoes, tender kale, and savory broth. It comes together quickly for a warming weeknight dinner.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound italian sausage
• 1 tablespoon olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans
• 6 cups chicken broth
• 5 ounces kale
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Remove the sausage from its casings, add it to the pot, and cook, breaking it into small pieces, until browned and the thickest pieces reach 160°F on an instant-read thermometer, about 7 to 9 minutes. (about 9 min) — Medium-high heat
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, salt, black pepper, and red pepper flakes; cook for 30 seconds. (about 4 min) — Medium heat
3. Add the tomatoes, beans, and broth. Scrape up any browned bits, bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes. (about 15 min) — Simmer
4. Stir in the kale and simmer until wilted and tender, about 3 to 5 minutes. Taste and adjust the seasoning before serving. (about 5 min) — Simmer