Creamy Italian Sausage Soup
A rich and hearty soup made with Italian sausage, beans, greens, and cream, perfect for a weeknight meal.
Ingredients
Main Ingredients
- 1 pound Italian sausage Use your choice of sweet or spicy Italian sausage.
- 1 medium onion, chopped A yellow or white onion works well.
- 2 cloves garlic, minced Fresh garlic is recommended for best flavor.
- 4 cups chicken broth Low-sodium broth can be used for less salt.
- 1 can diced tomatoes (14.5 oz) Use canned or fresh tomatoes.
- 1 can cannellini beans (15 oz), drained and rinsed Any white bean can work as a substitute.
- 1 cup heavy cream For a dairy-free version, use coconut milk.
- 2 cups kale or spinach, chopped Kale is recommended for more texture.
- to taste Salt and pepper Adjust based on personal preference.
- for serving Grated Parmesan cheese Optional for serving.
Instructions
Cooking
- In a large pot, cook the Italian sausage over medium heat until browned. Remove the sausage and set aside.
- In the same pot, sauté the onion and garlic until soft.
- Add the chicken broth, diced tomatoes, and cannellini beans, then bring to a simmer.
- Stir in the cooked sausage and heavy cream, then return to a simmer.
- Add the kale or spinach and cook until wilted.
- Season with salt and pepper, and serve topped with grated Parmesan cheese.
Notes
Cool the soup to room temperature before storing. Refrigerate in a sealed container for up to 3-4 days or freeze in airtight containers for up to 2 months. Reheat gently to avoid breaking the cream.