Ingredients
Scale
- 1 lb Italian sausage
- 1 small sweet onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp poultry seasoning
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Pinch red pepper flakes
- 3 tbsp flour
- 4 gold potatoes, cubed
- 6 cups chicken broth
- 2 cans white beans, drained and rinsed
- 1 cup heavy cream
- 1 bunch Tuscan kale, ribs removed and thinly sliced
- 2 tbsp red wine vinegar
- For serving: fresh parsley, chives or basil, parmesan cheese, black pepper
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Cook Italian sausage until browned; remove and leave 1-2 tbsp grease.
- Add onion, carrot, and celery; sauté 4-6 minutes until softened.
- Stir in garlic, poultry seasoning, Italian seasoning, salt, black pepper, and red pepper flakes; cook 1 minute.
- Add flour and stir to coat vegetables. Add potatoes and chicken broth; bring to boil, then simmer 20 minutes until potatoes are tender.
- Stir in white beans, kale, cream, and cooked sausage. Let kale wilt, then add red wine vinegar and adjust seasoning with salt and pepper.
- Serve hot with parmesan cheese, fresh herbs, and crusty bread.
Notes
- Slow cooker: Brown sausage, then combine with vegetables, potatoes, spices, and broth; cook low 6 hrs or high 3-4 hrs. Add beans, kale, cream in last 15 mins, finish with vinegar.
- Instant Pot: Sauté sausage, remove, then sauté vegetables and spices. Add flour, potatoes, broth, return sausage, pressure cook 6 mins high. Stir in beans, kale, cream, vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American