Ingredients
Scale
- 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
Instructions
- Heat a large soup pot over medium-high heat. Add the sausage, breaking it up as it cooks. Once browned, remove it, leaving 1-2 tbsp grease.
- Add onion, carrot, and celery. Sauté for 4-6 minutes until softened.
- Add garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes. Stir for 60 seconds.
- Toss in flour, coating the veggies. Add potatoes and chicken broth. Bring to a boil, then simmer for 20 minutes.
- Stir in white beans, kale, cream, and sausage. Let kale wilt.
- Finish with red wine vinegar, black pepper, and salt to taste.
- Serve hot with parmesan, herbs, and bread.
Notes
- Store leftovers in the fridge for up to 3 days.
- Replace heavy cream with coconut milk for a dairy-free option.
- Use turkey sausage for a leaner version.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 55mg