Can I make Italian Sausage and White Bean Soup in a slow cooker?

Yes, you can! To make this recipe in a slow cooker, brown the sausage in a skillet before transferring it to the crockpot. Add the onion, carrots, celery, garlic, seasonings, potatoes, and chicken broth, and cook on low for 6 hours or high for 3-4 hours until the potatoes are tender. In the last 15 minutes, stir in the beans, kale, and cream, then finish with red wine vinegar.

How can I make this soup dairy-free?

To make this soup dairy-free, simply omit the heavy cream or substitute it with coconut milk or cashew cream. These alternatives provide the creaminess of the soup while keeping it free from dairy.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans in this recipe. If you prefer dried beans, soak them overnight and cook them until tender before adding them to the soup. This option takes a little longer, but it can add a deeper flavor to the dish.

Italian Sausage and White Bean Soup: Hearty, Comforting, and Flavorful

Name: Italian Sausage and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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 of 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

Description

Italian Sausage and White Bean Soup is a hearty and flavorful meal packed with protein-rich beans, savory Italian sausage, and nutrient-dense vegetables. Perfect for a cozy evening or a simple weeknight dinner, this soup is customizable and easy to make.

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 of 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

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Instructions

Heat a large pot or Dutch oven over medium-high heat and add the Italian sausage, breaking it up with a spoon as it cooks. Once browned and fully cooked, remove it and set it aside, leaving about 1-2 tablespoons of drippings in the pot.
Add the diced onion, carrot, and celery to the pot. Sauté for 4-6 minutes until softened. Stir in the garlic, poultry seasoning, Italian seasoning, salt, pepper, and red pepper flakes. Cook for another minute.
Sprinkle the flour over the vegetables and stir to coat. Add the cubed potatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a boil and reduce to a simmer for 20-25 minutes, or until potatoes are fork-tender.
Stir in the white beans, Tuscan kale, and heavy cream. Let the kale wilt, then return the sausage to the pot. Finish with red wine vinegar and adjust seasoning with salt and pepper to taste.
Serve hot, garnished with Parmesan cheese and fresh herbs, alongside crusty bread.

Notes

If using a slow cooker, brown the sausage first, then add the ingredients and cook on low for 6 hours or high for 3-4 hours.
For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
To make this gluten-free, use a gluten-free flour alternative or omit the flour entirely for a thinner soup.
For a spicier version, use spicy Italian sausage and increase the red pepper flakes.
This soup is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months (omit red wine vinegar when freezing).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/6 recipe (about 2 1/2 cups)
Calories: 552
Sugar: 6.7 g
Sodium: 1782.5 mg
Fat: 32.7 g
Saturated Fat: 13.5 g
Unsaturated Fat: 17.8 g
Trans Fat: 0 g
Carbohydrates: 43.5 g
Fiber: 8.8 g
Protein: 22 g
Cholesterol: 84.8 mg