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Creamy White Bean Sausage Soup with Rosemary

Creamy white bean sausage soup simmers Italian sausage, cannellini beans, and rosemary in a savory broth. Mashing some of the beans thickens the soup, while kale and heavy cream make it hearty and smooth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian pork sausage mild, casings removed
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 5 cups low-sodium chicken broth
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups kale chopped, tough stems removed
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the sausage and cook, breaking it into small pieces, for 8–10 minutes until browned and it reaches 160°F.
  2. Transfer the sausage to a plate.
  3. Add the onion, carrots, and celery to the pot and cook for 5–7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and rosemary and cook for 30 seconds, until fragrant.
  5. Add the broth, beans, salt, pepper, and cooked sausage, bring to a simmer, and cook uncovered for 10 minutes.
  6. Mash about 1 cup of the beans against the side of the pot with a spoon.
  7. Stir in the kale and simmer for 5–8 minutes until tender.
  8. Stir in the heavy cream and warm gently for 2–3 minutes without boiling.
  9. Serve.

Notes

For a thicker soup, mash about 1 cup of beans well against the side of the pot. Refrigerate leftovers for 3–4 days; freezing is possible, but for the best texture freeze before adding the cream and stir it in when reheating. Half-and-half can replace the heavy cream for a lighter soup.