Italian Chicken Sausage and White Bean Soup
Here’s a one-pot dinner cooked on the stovetop, full of Italian flavor! Simple but tasty, this soup gets better the longer the flavors meld. This recipe is great for make-ahead lunches or to feed a hungry crowd.
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Servings: 4
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion (diced)
- 3 large carrots (diced in ¼” half moons)
- 3 garlic cloves (minced)
- 16 oz. cooked Italian chicken sausage (sliced in ¼” rounds)
- 5 cups low sodium chicken broth
- 1.5 tsp. Italian seasoning
- 1 tsp. dried oregano (or sub 1 tsp. additional Italian seasoning)
- 1 tsp. salt
- ½ tsp. black pepper
- 2 cans white beans (drained and rinsed)
- 1 bunch kale chopped
- Optional toppings: fresh parsley, shredded Parmesan cheese, lemon juice, red pepper flakes
Instructions
- Heat a large soup pan with a lid over medium heat. Add olive oil.
- Once hot, add onion and carrots into the pan with a dash of salt. Cook, stirring occasionally, until veggies are softened, about 7-8 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add in the chicken sausage, Italian seasoning, oregano, salt and pepper and continue cooking. Stir occasionally to allow sausage to slightly brown on the bottom.
- Once the chicken sausage is slightly browned on both sides, add chicken broth, chopped kale and white beans. Stir to combine and bring to a boil. Once boiling, reduce heat to low and cover. Let simmer for 8-10 minutes.
- Remove from heat. Ladle into bowls and add optional toppings. Enjoy!
Notes
- This recipe is even more delicious after a day or two — it makes a wonderful meal prep option.
- Feel free to sub fresh spinach or another leafy green for the kale.
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