Save to Pinterest The first time I made this soup, it was supposed to be a quick Tuesday night dinner, but my husband lingered at the table for twenty minutes after finishing, just holding his warm bowl and talking. There's something about the way roasted garlic melts into the broth that turns a simple soup into something you want to wrap yourself in.
Last winter, my neighbor dropped by unexpectedly while I had a pot bubbling away. She ended up staying for dinner and left with the recipe written on a scrap paper, calling me two days later to say her family had requested it again. That's when I knew this wasnt just soup, it was the kind of meal that pulls people to your table.
Ingredients
- 1 lb spicy Italian sausage: I've tried mild sausage, but the slight heat balances the creamy beans so beautifully that I always come back to spicy
- 2 tbsp olive oil: Use the good stuff here since you'll be drizzling some over the finished bowls
- 1 large yellow onion: Dice it small so it disappears into the soup rather than having chunks in every spoonful
- 2 medium carrots: These add natural sweetness that tames the sausage heat
- 2 celery stalks: Classic mirepoix base that gives the soup that restaurant-quality depth
- 6 cloves garlic: Roasting them first transforms sharp garlic into something sweet and mellow
- 1 bunch Tuscan kale: The flat, dark leaves hold up better in soup than curly kale and have a more tender texture
- 2 cans cannellini beans: Rinse them well to remove the starchy canning liquid
- 6 cups chicken broth: Low-sodium lets you control the salt level, especially important since sausage is already salty
- 1 cup water: This prevents the broth from becoming too concentrated as it simmers
- 1 tsp dried thyme: Earthy and woody, perfect with beans
- 1 tsp dried oregano: Adds that classic Italian herb flavor
- 1/2 tsp crushed red pepper flakes: Optional, but I love the gentle warmth that builds as you eat
- Salt and pepper: Taste at the end since the sausage and broth already bring salt
- Grated Parmesan: The garnish that makes everything taste more alive
Instructions
- Roast the garlic first:
- Preheat your oven to 400°F and wrap the peeled garlic cloves in foil with a drizzle of olive oil. Roast for 20 minutes until soft and golden, then mash into a paste when cool enough to handle.
- Brown the sausage:
- Heat 1 tablespoon olive oil in your Dutch oven over medium heat and cook the sausage, breaking it up with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside.
- Build the vegetable base:
- Add the remaining olive oil to the pot along with onion, carrots, and celery. Sauté until softened and fragrant, about 6 minutes.
- Add the aromatics:
- Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for just 1 minute until fragrant.
- Simmer the base:
- Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add the kale:
- Stir in the chopped kale and continue simmering for 10-12 minutes until the kale is tender but still vibrant green.
- Season and serve:
- Taste and adjust with salt and pepper, then serve hot with Parmesan, a drizzle of olive oil, and crusty bread.
Save to Pinterest This soup has become my go-to when friends need comforting. I've delivered it to new parents, sick neighbors, and grieving friends, and every single person has mentioned how it felt like a hug in a bowl.
Making It Your Own
I've made this soup with spinach when I couldn't find kale, and while it still works, the texture changes completely. Spinach wilts into silky ribbons, while kale holds its shape and gives you something substantial to chew. Both are good, just different experiences.
The Freezing Secret
What I didn't expect was how well this soup freezes. I portion it into Mason jars and leave half an inch of headspace for expansion. Thawed in the fridge overnight and reheated gently, you'd never know it wasn't made fresh.
Perfect Pairings
A crisp green salad with lemon vinaigrette cuts through the richness beautifully. I've also served this alongside garlic bread when I wanted something truly indulgent.
- Crusty sourdough is essential for soaking up every last drop
- A glass of Chianti brings out the Italian flavors
- Keep red pepper flakes on the table so guests can adjust the heat
Save to Pinterest Some soups are just food, but this one is comfort in a bowl, ready whenever you need something that feels like home.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, substitute plant-based sausage for the Italian sausage and use vegetable broth instead of chicken broth. The flavor profile remains delicious and satisfying.
- → What type of kale works best?
Tuscan kale (cavolo nero or lacinato) is ideal due to its tender texture and slightly sweeter flavor. Curly kale works too but may need a few extra minutes to become tender.
- → Can I use dried beans instead of canned?
Absolutely. Soak 1 cup dried beans overnight, then simmer until tender before adding to the soup. This adds about 2-3 hours to the preparation time but enhances texture and flavor.
- → How long does this soup keep?
The soup stores well in the refrigerator for 4-5 days. It also freezes beautifully for up to 2 months. The flavors actually develop and improve after a day or two.
- → What can I serve with this soup?
Crusty bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette balances the richness. Grilled cheese sandwiches also make an excellent pairing.
- → Is roasting the garlic necessary?
Not strictly necessary, but roasted garlic adds a subtle sweetness and depth that raw garlic can't match. If short on time, mince fresh garlic and add it with the other aromatics.