Speedy Sausage, Tomato, and White Bean Soup

On a hectic day, any recipe with the word “speedy” in its title, is worth taking a look at. Colorful and comforting, this stewlike soup (remember “stewp”?) satisfies, especially on a cold day—which in February was extremely likely in our ‘hood. The humble ingredients and quick prep in Speedy Sausage, Tomato and White Bean Soup belie the outstanding flavors of this potage.

There’s a lot of rosemary in the dish, but it doesn’t overwhelm; the sausage and hearty vegetables can more than handle it. Now, as is often the case, I made a few tweaks to address our preferences, and these are included in the recipe below. For instance, I upped the quantity of sausage from 16 ounces to 19; I included 2 large carrots instead of one; and most notably, I substituted dinosaur kale for the curly variety.

Oh, and because it’s how we roll, I also increased the amount of garlic. As far as the sausage, I prefer buying bulk, as opposed to links in casings, but that was all I could get my hands on this time around. Doubling the white beans would also be a healthy option.


Speedy Sausage, Tomato and White Bean Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 Tbs. olive oil
  • 19 oz. bulk sweet Italian sausage
  • 1 medium yellow onion, coarsely chopped
  • 2 large carrots, chopped small
  • 1 medium russet potato, peeled and coarsely chopped
  • 4 large 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, preferably homemade
  • 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)


  1. In a 5- to 6-quart dutch oven or similar heavy-duty pot, heat the oil over medium-high heat.
  2. Add the sausage and cook, breaking it up, until just cooked through, about 7 minutes. With a slotted spoon, transfer to a paper-towel lined plate.
  3. 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.
  4. Add the garlic and rosemary, and cook, stirring, until fragrant, about 30 seconds.
  5. Add the beans, tomatoes, and stock, bring to a simmer, and cook for 10 minutes, skimming as needed.
  6. 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.


Adapted from a recipe by Christine Burns Rudalevige from FineCooking.com

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