White Bean and Sausage Soup

  • Level: Easy
  • Yield: 12 servings
  • Total: 45 min
  • Active: 20 min


2 tablespoons olive oil

2 pounds bulk sweet Italian sausage 

1 cup jarred sliced roasted red peppers 

2 tablespoons fresh oregano, chopped 

1 tablespoon fresh rosemary, chopped 

4 cloves garlic, minced 

1 large onion, sliced 

Kosher salt and freshly ground black pepper 

8 cups low-sodium chicken broth 

Two 15.5-ounce cans cannellini beans, drained 

One 28-ounce can diced tomatoes 

2 cups chopped kale 

1 cup heavy cream 

2 tablespoons apple cider vinegar 

Fresh Parmesan cheese, for serving, optional


  1. Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  2. Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  3. Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  4. To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
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28 Reviews

Payton Marino