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.

Course Dinner, Lunch

Cuisine Italian

Keyword soup, healthy soup, italian, carrot, easy soup, chicken sausage, beans, chicken dinner, white bean

Prep Time 20

Cook Time 30

Servings

Calories 351

Ingredients

1 Tbsp. olive oil
1 yellow onion (diced)
3 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 cannellini beans (drained and rinsed)
1 bunch of 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.

Nutrition