Ingredients
Main Ingredients
- 1 lb Italian sausage
- 1 small sweet onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch red pepper flakes
- 3 tablespoons flour
- 4 gold potatoes, cubed
- 6 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup heavy cream
- 1 bunch Tuscan kale, ribs removed and thinly sliced
- 2 tablespoons red wine vinegar
For Serving
- Fresh parsley, chives or basil
- Parmesan cheese
- Black pepper
- Crusty bread (optional)
Instructions
- Cook the sausage: Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon or spatula as it cooks. Once browned and fully cooked through, remove it to a paper towel-lined plate, leaving behind 1-2 tablespoons of grease in the pot.
- Sauté the vegetables and season: Add diced onion, carrot, and celery to the pot and sauté for 4-6 minutes until softened. Stir in minced garlic, poultry seasoning, Italian seasoning, kosher salt, black pepper, and red pepper flakes, cooking for about 60 seconds to bloom the spices and infuse flavor.
- Add flour and liquids: Stir in the flour to coat the vegetables, then add the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Let cook for about 20 minutes until the broth thickens and potatoes are fork tender.
- Finish the soup: Stir in the drained white beans, sliced Tuscan kale, heavy cream, and cooked sausage. Allow the kale to wilt, then add red wine vinegar and adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, chives or basil, and a sprinkle of Parmesan cheese. Serve hot with crusty bread if desired.
Notes
- For a spicier soup, increase the amount of red pepper flakes.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a gluten-free option, omit the flour or substitute with a gluten-free thickener.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup freezes well; thaw completely before reheating gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
