Tuscan Sausage, Potato and White Bean Soup ~ Recipe
This rustic and hearty soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!
My absolute favourite comfort food in the winter time when the snow is blowing and it is cold and blustery is homemade soup! I love this recipe as it is a great one to throw in the crock pot in the morning before work and school and then when you get home, this hearty, healthy and delicious soup, paired with a chunk of homemade bread is divine.
Tuscan Sausage, Potato and White Bean Soup Recipe
Prep time: 20 minutes
Cook time: 3-7 hours
Serves: 6-8
Ingredients:
4 oz. pancetta, cubed
2 lbs. bulk mild sausage
2 15-oz. cans cannellini beans*
6-7 c. chicken stock, divided
1 T. crushed red pepper flakes
2-3 cloves fresh garlic, finely minced
1 small yellow onion, finely chopped
2 lbs. Russet potatoes, peeled and cut into small chunks
3” hard Parmesan cheese rind
Salt and black pepper, to taste
½ c. half and half, tempered**
3 c. fresh kale, finely chopped
½ c. Parmesan cheese, freshly grated
Tips:
For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.
Directions:
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
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Tuscan Sausage, Potato and White Bean Soup
Equipment
- 1 slow-cooker
Ingredients
- 4 oz pancetta cubed
- 2 lbs bulk mild sausage
- 2 15 oz cans cannellini beans
- 6-7 cups chicken stock separated
- 1 Tbsp red pepper flakes crushed
- 2-3 cloves fresh garlic finely minced
- 1 small yellow onion finely chopped
- 2 lbs russet potatoes peeled and cut into small chunks
- 3" chunk hard parmesan cheese rind
- salt and black pepper to taste
- 1/2 cup half and half tempered**
- 3 cups fresh kale finely chopped
- 1/2 cup parmesan cheese freshly grated
Instructions
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Notes
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