This Italian Beans and Greens Soup with Sausage is packed with SO MUCH good stuff! Italian sausage plays the starring role in this bowl of happiness and is accompanied by an array of super veggies. Every bite will warm your soul and drag you out of the depths of a dark, cold winter. As if this soup couldn’t get any better, grab a rustic loaf of bread to soak up all the goodness. I think this is the cure for winter blues right here, try it for yourself!
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This is my go-to soup for many reasons; it’s so quick to make, the ingredients are healthy and flavorful, and there is minimal clean-up (my favorite). This soup is hearty and full of delicious vegetables that add texture to every bite. This is a great weeknight soup when you don’t have time to cook an elaborate meal. Grab yourself a loaf of rustic Italian bread and you’ve got yourself an easy and flavorful dinner for the whole family!
Ingredients for Italian Beans and Greens Soup with Sausage
This soup boils down to the quality of ingredients that are used. If you’re able to spend a little extra, I highly recommend using pancetta and San Marzano tomatoes. The difference is truly noticeable and the flavor is extremely high quality. However you decide to make this soup, it will taste great no matter what ingredients you chose to use!
- pancetta or bacon – for vegans and vegetarians, substitute with plant-based bacon.
- Italian sausage – for vegans and vegetarians, substitute with plant-based sausage. I recently made this soup with hot Italian venison sausage and OMG was it good!
- yellow onion
- garlic
- carrots
- cannellini beans
- diced or crushed tomatoes – for high quality flavor, I recommend using San Marzano tomatoes.
- vegetable broth
- dried rosemary
- kale
- salt and pepper to taste
- Parmesan cheese
Here’s what else you’ll need:
- large pot or Dutch oven with lid
- cutting board and knife
- stirring spoon
- ladle to serve
- measuring cups and spoons
- can opener
How to Make Italian Beans and Greens Soup with Sausage
If you like minimal cleanup after cooking, then this recipe is for you! This entire soup is made in just one pot, making cleanup a breeze. This is one of my favorite weeknight fall and winter recipes because it comes together quickly and it’s so cozy. This soup warms me up when the weather starts to turn and brings me a little bit of joy in every bite.
- Add the bacon and the sausage to a large pot and cook until the bacon is crisp and most of the fat has rendered out of the meat. Remove the meat using a slotted spoon and transfer to a paper towel-lined plate.
- Add the onion and carrots to the pot and sauté until vegetables have softened. Add the garlic and cook for another minute. Pour in the diced tomatoes, beans and broth and season with salt, pepper and rosemary. Stir well to combine then remove the pot from the heat.
- Purée about half of the soup using an immersion blender then add the cooked bacon, sausage and kale. Bring the soup to a boil, then cover and reduce heat and let simmer. Serve with a chunk of fresh Italian bread for dipping.
More Cozy Soup Recipes
Please let me know how your Italian Beans and Greens Soup with Sausage turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Italian Beans and Greens Soup with Sausage
AuthorLeandra BuchinCategoryDairy-Free, Gluten-Free, Mains, Nut-Free, Soups and StewsDifficultyBeginnerThis Italian Beans and Greens Soup with Sausage is packed with SO MUCH good stuff! Italian sausage plays the starring role in this bowl of happiness and is accompanied by an array of super veggies. Every bite will warm your soul and drag you out of the depths of a dark, cold winter. As if this soup couldn't get any better, grab a rustic loaf of bread to soak up all the goodness. I think this is the cure for winter blues right here, try it for yourself!
Heat a large pot or Dutch oven over medium-high heat. Once hot, add the bacon and cook until nearly crisp, about 5 minutes. Transfer bacon to a paper towel lined plate using a slotted spoon. Cover and set aside.
Next, cook the sausage in the bacon fat until no longer pink, about 5 minutes. Transfer sausage to a paper towel lined plate using a slotted spoon. Cover and set aside.
To the same pot, add the onion and carrots and sauté for about 8 minutes or when the onion becomes translucent. Add the garlic and diced tomatoes then cook for 5 more minutes. Season everything with rosemary, salt and pepper then pour in the broth and only 1 can of beans. Stir well to combine then bring to a boil.
Once boiling, cover and reduce heat to medium-low and let simmer for 20 minutes. Remove the lid then move the pot off the heat. Using a hand blender, blend the contents of the soup until smooth and creamy (if you don't have a hand blender, transfer the contents of the pot to a blender and blend until smooth).
Place the pot back over medium heat. Add the kale, remaining 1 can of beans, cooked sausage and cooked bacon (reserve some of the bacon for garnish). Stir well and let simmer for 10 minutes. Serve the soup with a garnish of Parmesan cheese and a few reserved bacon bits. Enjoy!
Ingredients
Directions
Heat a large pot or Dutch oven over medium-high heat. Once hot, add the bacon and cook until nearly crisp, about 5 minutes. Transfer bacon to a paper towel lined plate using a slotted spoon. Cover and set aside.
Next, cook the sausage in the bacon fat until no longer pink, about 5 minutes. Transfer sausage to a paper towel lined plate using a slotted spoon. Cover and set aside.
To the same pot, add the onion and carrots and sauté for about 8 minutes or when the onion becomes translucent. Add the garlic and diced tomatoes then cook for 5 more minutes. Season everything with rosemary, salt and pepper then pour in the broth and only 1 can of beans. Stir well to combine then bring to a boil.
Once boiling, cover and reduce heat to medium-low and let simmer for 20 minutes. Remove the lid then move the pot off the heat. Using a hand blender, blend the contents of the soup until smooth and creamy (if you don't have a hand blender, transfer the contents of the pot to a blender and blend until smooth).
Place the pot back over medium heat. Add the kale, remaining 1 can of beans, cooked sausage and cooked bacon (reserve some of the bacon for garnish). Stir well and let simmer for 10 minutes. Serve the soup with a garnish of Parmesan cheese and a few reserved bacon bits. Enjoy!
Notes
MAKE IT VEGAN: Make this recipe completely vegan by making the following substitutions:
- substitute bacon with plant-based bacon.
- substitute Italian sausage with plant-based sausage.
Cook the plant-based bacon and sausage according to their package instructions. You may need to use some oil to avoid the plant-based bacon and sausage from sticking to your pot.
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