Speedy Sausage, Tomato, and White Bean Soup

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Yield: Servings: 4 to 6


Colorful and comforting, this stewlike soup satisfies, especially on a cold day. There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can more than handle it.


2 Tbs. olive oil

1 lb. bulk sweet Italian sausage

1 medium yellow onion, coarsely chopped

1 large carrot, coarsely chopped

1 medium russet potato, peeled and coarsely chopped

3 medium cloves garlic, coarsely chopped

1 Tbs. minced fresh rosemary

1 15.5-oz. can Great Northern beans, drained and rinsed

1 14.5-oz. can diced fire-roasted tomatoes

6 cups unsalted chicken stock

2 oz. curly kale, tough stems removed and leaves coarsely chopped (about 2 packed cups)

Kosher salt and freshly ground black pepper

Grated Parmigiano-Reggiano or Grana Padano, for serving

Crusty bread (optional)


In a 5- to 6-quart dutch oven or similar heavy-duty pot, heat the oil over medium-high heat. Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes. Transfer to a bowl. Add the onion, carrot, and potato to the pot, lower the heat to medium, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and rosemary, and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed. Add the kale and reserved sausage, and simmer for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese and with crusty bread, if you like.