Tuscan Sausage, Potato & Bean Soup


Prep Time: 25 minutes

Cook Time: 60 minutes

Servings: 6-8

  • 1 tablespoon extra virgin olive oil
  • 1 lb bulk, mild Italian sausage
  • 2 medium Russet potatoes, peeled and diced
  • 1 large clove garlic, minced
  • 1/2 medium sweet onion, coarsely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups fresh kale, stemmed and coarsely chopped
  • 1/4 teaspoon ground white pepper¬†
  • 1/4 teaspoon crushed red pepper
  • 6 cups chicken broth
  • 6 slices bacon, cooked and crumbled into bits
  • 1 can (15 oz) Canellini beans, drained and rinsed
  • 3/4 cup heavy cream
  • shredded Parmesan or Romano cheese, for serving

1. Heat olive oil in a large Dutch oven and then crumble the Italian sausage in to the pot. Cook over medium heat, using a spatula to break the sausage up, until it begins to brown. Using a colander, drain the excess oil from sausage and return it the pot. Add in the diced potatoes, garlic and onion. Saute it all together for about 5 minutes.


2. Add in the flour and stir into the sausage mixture until it is absorbed. Fold in the chopped kale, white pepper, crushed red pepper and chicken broth. Bring the pot to a boil and then reduce to a simmer. Toss in the bacon bits and stir. Allow to simmer for at least 45 minutes, stirring occasionally.


3. Add the beans to the soup, bring pot back to a boil and simmer for 5 minutes more. Turn off the heat, remove pot from the burner and stir in the heavy cream.


4. Serve soup hot, topped with a few teaspoons of shredded cheese for garnish. This soup is fantastic with some hot, buttered French bread or bread sticks. Enjoy!



Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.