This Creamy Italian Sausage Soup is filled with plump sausage, white beans and tomatoes in a creamy and zesty broth.
Similar to my Tuscan Tortellini Soup recipe, this soup is ready in about 30 minutes and made in just one pot!
When I set out making this soup I originally thought of making it vegetarian. I added cannellini beans, plenty of veggies like carrots and celery, even kale! While the soup was delicious, I felt like it was missing something.
Italian Sausage Soup
The soup needed some hot Italian sausage. The spicy sausage adds a boost of flavor and spice, not to mention extra protein. Everyone raved about this one!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this creamy soup. As always, you can find the full list of ingredients located in the printable recipe card below.
- Sausage – I’m using hot Italian sausage for added spice, but you can definitely swap with a mild sausage for a little less punch in flavor.
- Veggies – loading up with onion, carrots, celery, tomatoes, and kale
- Spices & Herbs – using simple pantry spices like basil, oregano, thyme and garlic to boost the flavor in each bite.
- White Beans – drained cannellini beans add protein and fiber to the soup with a creamy consistency in each bite.
- Liquids – a combination of chicken broth and heavy creamy to create a silky and delicious soup base.
- Parmesan Cheese – added in at the end to give the soup a creamy texture.
How To Make It
Let’s put together this soup. With just a few minutes of prep you’ll be enjoying cozy soup in no time.
Brown The Sausage
Start by browning the Italian sausage in a large stock pot.
I wanted to make this soup a little more creamy than the Olive Garden Zuppa Toscana Soup, so I added a little extra butter after the sausage was browned.
Later we will add some flour to the base, creating a simple roux (pronounced: rue), which will give the soup a more creamy base.
Sauté The Veggies
Once the sausage is browned, toss in the diced veggies till they’re nice and tender.
PRO TIP: The smaller you dice the veggies, the quicker they’ll become soft.
Next toss in the aromatics like basil, thyme, oregano and garlic, as well as the tomato paste. Cook until the soup base is nice and fragrant and the tomato paste is a deep red color.
Add In Broth & Beans
Sprinkle in just a couple tablespoons of all purpose flour and cook for just a minute or two, until the flour is dissolved into the sausage and veggies.
Pour in the chicken broth gradually and stir in the diced tomatoes and cannellini beans. Bring the whole pot to a simmer.
Make It Creamy
All that’s left is to add in the heavy cream, parmesan cheese and chopped kale. You’ll only need a few minutes to allow the cream and cheese to incorporate into the soup.
I love the addition of kale over spinach because I feel like the kale holds it’s shape better in soups. Spinach can sometimes be slimy and weird. But do what you love.
Make Ahead and Storage
This soup is great for making ahead and freezing! I love using my souper cubes to store it in my freezer and be able to pull out when in a pinch.
Store any leftovers in the fridge for up to 5 days and in the freezer for up 3 months.
Slow Cooker Option?
While you could probably make this soup in a slow cooker, I recommend making it as directed on the stove top because it’s so quick to make.
You can store the prepared soup in the slow cooker and keep it on the warm setting for up to 4 hours, as long as it remains at least 140 degrees F.
PRO TIP: Wait to add the heavy cream, parmesan cheese and kale until you’re just about ready to serve.
More Sausage Filled Soups
Have a craving for more sausage? Here are a few of my favorite soups that feature plump sausage in every bite.
- Lasagna Soup – all the flavors of your favorite casserole in soup form!
- Pasta Fagioli with Sausage – hearty noodle soup with plenty of veggies too.
- Quick Italian Wedding Soup – turn the sausage into meatballs, ready in a flash!
I can’t wait for you to give this quick and easy Creamy Italian Sausage Soup with Kale recipe a try. I know you’ll love it!
Italian Sausage & Kale Soup
Ingredients
- 1 lb. Italian sausage, mild or hot
- 2 tbsp butter
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tbsp tomato paste
- 2 tsp garlic, minced
- 1 tsp basil, dried
- ½ tsp oregano, dried
- ½ tsp thyme, dried
- 2 tbsp all purpose flour
- 4 cups chicken broth, low sodium
- 14 oz petite diced tomatoes
- 30 oz cannellini beans, drained and rinsed
- 3 cups kale, chopped
- 1 cup heavy cream, or half and half
- ½ cup parmesan cheese, shredded
- salt and pepper, to taste
Instructions
- Start by browning the sausage in a large pot over medium-high heat. Once the sausage is browned and crumbled, melt in the butter. Stir in the diced onion, carrots and celery and cook until tender, about 5 minutes.
- Add in the tomato paste, garlic, basil, oregano and thyme and cook until fragrant and the tomato paste has darkened. This should only take a minute or two. Sprinkle in the flour and cook until incorporated into sausage and veggies, about 1 minute.
- Pour in the chicken broth, petite diced tomatoes and cannellini beans and bring the mixture to a simmer. Once heated through add in the kale, heavy cream and parmesan cheese and stir until blended. Season with extra salt and pepper to taste. Enjoy!
Creamy Chicken Gnocchi Soup
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