Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Speedy Sausage, Tomato, and White Bean Soup

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)

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 20
  • Sodium (mg): 740
  • Carbohydrates (g): 28
  • Fiber (g): 6
  • Sugar (g): 6
  • Protein (g): 18


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.


Rate or Review

Reviews (9 reviews)

  • lab923 | 02/05/2020

    One of my husband's FAVORITE soups!

  • SoniaCosgrove | 12/12/2019

    So good! This recipe was exactly what was needed for a cold, winter day. Warmed and filled us up with everyone going for seconds. I had to use spinach and mixed beans and it did not disappoint. A definite make again :)

  • PattyM18 | 02/17/2019

    The humble ingredients and quick prep belie the outstanding flavors of this soup! Made it for a pot luck at work, everyone loved it and wanted the recipe. I've now made it a few times and every time get rave reviews! So freakin' good! Great winter soup!

    Sausage: I have found it best when I can find bulk, ground, sweet Italian sausage. I have used sweet Italian sausage in casing in a pinch, squeezing them out of their casing and breaking up. It does not seem to be the same product. The casing sausage is much too fatty, hard to break down, and lacks the flavor of the other. My local store sells the ground sausagein a two pound package so I use one pound and freeze the other for the next batch. Or, just double the batch and freeze. I also use frozen kale, great pantry item to have on hand. This soup is outstanding!!! Healthy and so flavorful!!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial