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Creamy Sausage Soup with Beans and Greens
  • Prep
  • Total
  • Serving

Creamy Sausage Soup with Beans and Greens


  • 1 tablespoons olive oil
  • 1 pound of Italian sausage, casings removed
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon of dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 large bunch of kale, stemmed and chopped
  • 1 15-oz can cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • ½ cup heavy cream
  • ¼ cup Stella Shredded Parmesan Cheese
  • Stella Shaved Parmesan Cheese, to serve


  1. In a large heavy pot, heat olive oil over medium-high heat. Add the sausage, breaking it apart with a wooden spoon until crumbled and no longer pink.
  2. Add in the onion, garlic, carrot, celery, oregano, crushed pepper flakes and season with salt and pepper. Adjust the heat to medium and continue to cook until the onions are translucent, and the carrots have softened.
  3. Stir in the chopped kale in batches, allowing it to wilt down as it cooks.
  4. Add the cannellini beans and chicken stock. Let simmer for 10 minutes before adding in the heavy cream and Stella Shredded Parmesan Cheese.
  5. Sprinkle with Stella Shaved Parmesan Cheese and freshly ground black pepper. Serve warm.