Italian sausage white bean soup

Italian Sausage White Bean Soup

This Italian sausage soup has quickly become one our household's favorite for the fall and winter. It's full of flavor, incredibly filling and is so easy to make! We love serving alongside a fresh loaf of crusty sourdough bread & plenty of butter. 

Adapted by Dishin' Up The Dirt

Servings: 6-8         Prep Time: 15 minutes        Cook Time: 30-40 minutes 


  • 1 lb. Driftless Provisions Italian sausage (remove casings if preferred)
  • 1 can cannellini beans, drained & rinsed
  • 1 tbsp butter
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 2 large carrots, chopped
  • 1 large yellow, finely chopped
  • 2 large cloves of garlic, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup finely chopped kale (or preferred hearty green)
  • salt & pepper to taste


  1. In a large soup pot or Dutch oven brown the sausage, using a wooden spoon to break up the meat a bit. Once cooked through use a slotted spoon to remove it to a plate.
  2. Reserve the fat in the pan and add 1 tablespoon of butter. Add the tomato paste and cumin and cook until lightly browned and fragrant. Add the carrots, celery, onion and garlic along with a few pinches of sea salt and dried herbs. Stir in the beans and 8 cups of water (can substitute a few of these cups with broth) and the bay leaf. Bring to a boil. Reduce the heat to medium-low and simmer the soup for about 30 minutes or until the carrots are tender. Return the sausage back to the pot along with kale. Cook until the greens are wilted. Season everything with additional salt and pepper to taste.
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