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Costco Italian Sausage and White Bean Soup

A hearty Italian sausage and white bean soup that tastes like it simmered all day but takes just 40 minutes — Costco's bold sausage seasons the broth so you barely need to add anything else.

Prep Time
10 min
Cook Time
35 min
Servings
6
Cost / Serving
$4.16

Quick Answer

Brown Kirkland Italian sausage, sweat aromatics in the rendered fat, add Kirkland chicken broth, cannellini beans, and kale, and simmer 25 minutes. The sausage seasons everything — barely any salt needed. Ready in 45 minutes; six servings.

Sausage and white bean soup is one of those recipes where the main ingredient does nearly all the work. Costco's Italian sausage is so well-seasoned that it transforms a simple broth into something rich and deeply flavored in 40 minutes. Add white beans, kale, and a Parmesan rind if you have one, and you have a soup that tastes like it's been cooking since morning.

Instructions

  1. 1

    In a large pot or Dutch oven over medium-high heat, cook sausage, breaking it into pieces, for 6–8 minutes until browned. Remove with a slotted spoon, leaving the fat behind.

  2. 2

    Add onion, carrots, and celery to the pot. Cook 5 minutes until softened. Add garlic and red pepper flakes, stir 1 minute.

  3. 3

    Add broth, diced tomatoes, Italian seasoning, and Parmesan rind if using. Bring to a boil.

  4. 4

    Return sausage to the pot. Reduce heat and simmer uncovered for 15 minutes.

  5. 5

    Add white beans and simmer 5 more minutes until warmed through and broth has thickened slightly.

  6. 6

    Stir in kale and cook 2–3 minutes until wilted. Remove and discard Parmesan rind. Season with salt and pepper.

  7. 7

    Ladle into bowls and serve with grated Parmesan and crusty bread for dipping.

Frequently Asked Questions

What does a Parmesan rind do in soup?+
A Parmesan rind slowly releases glutamates as it simmers, adding a deep, savory umami richness to the broth. It won't melt completely, just get soft — remove it before serving. Save your Parmesan rinds in a zip-lock bag in the freezer; they're pure flavor.
Can I substitute kale with another green?+
Baby spinach, Swiss chard, or escarole all work. Spinach wilts in about 1 minute, so add it at the very end. Chard cooks in about 3 minutes. Escarole adds a pleasant slight bitterness that's very traditional in Italian soups.
How long does this soup keep?+
Up to 5 days refrigerated. It's one of those soups that gets better on day two as the flavors meld. The beans may absorb some broth as it sits — add a cup of broth or water when reheating.

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