One pack of sausages, two nights of winter dinner

This is the soup that makes winter feel like a good idea. Crumbled sausage browns first and seasons the whole pot; cannellini beans go creamy in the broth; kale lands at the end and keeps its bite. It's hearty enough to be dinner on its own with a hunk of bread, and the pot is big enough that tomorrow night is already sorted. One pack of sausages, two nights fed — that's the arithmetic we like around here.

1 hr 5 mins 6 servings Prep 15 minsCook 50 minsSoupItalian

Ingredients

  • 5 Your Farmer grass-fed beef sausages, casings removed
  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, sliced
  • ½ tsp dried chilli flakes
  • 1 tbsp tomato paste
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 1.25 litres chicken or beef stock
  • 1 parmesan rind (optional), plus grated parmesan to serve
  • ½ bunch cavolo nero or kale, leaves stripped from stems and torn
  • Salt and pepper to season
  • Extra-virgin olive oil and crusty bread, to serve

Instructions

Heat the oil in a large soup pot over medium-high heat. Crumble in the sausage meat in rough clumps and brown well, 6–8 minutes, then lift out with a slotted spoon.

5 sausages1 tbsp olive oil

Drop the heat to medium and cook the onion, carrot and celery in the sausage fat for about 8 minutes, until soft. Add the garlic, chilli flakes and tomato paste and cook 1–2 minutes more.

1 onion2 carrots2 stalks celery1 tbsp tomato paste

Add the beans, stock and parmesan rind, return the sausage, and simmer gently for 25 minutes.

2 x 400g cannellini beans1.25L stockparmesan rind

Ladle out a cupful of beans and broth, mash or blitz it, and stir it back through — body without any cream.

Stir in the kale and simmer 5 minutes, until tender but still green. Fish out the rind and season well.

½ bunch cavolo nero

Serve in deep bowls with a drizzle of extra-virgin olive oil, grated parmesan, and crusty bread for the bottom of the bowl.

extra-virgin olive oilcrusty bread

Appears in

In every beef share — Sausages (5 pack, 600g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
Sale price From $152.00Regular price $169.99
Preservative-free grass-fed beef sausages from Your Farmer — paddock-to-plate NSW & ACT delivery
Preservative & Gluten Free Grass-Fed Beef Sausages (5 pack)
Sale price $15.00Regular price $16.99

The Sausage Does the Seasoning

Every good Tuscan soup starts with a soffritto — onion, carrot, celery, cooked slow in good fat. Here, the fat is the point of difference: you brown the crumbled sausage first, and the soffritto cooks in what it leaves behind, so the seasoning of the sausage runs through the entire pot before the stock even arrives. Your Farmer® grass-fed beef sausages carry that job easily — coarse, preservative-free, and seasoned the way a sausage should be, they're effectively the flavour base and the protein in one. There's a pack in every grass-fed beef CSA share, which puts this soup permanently within reach of a Tuesday.

The other two quiet tricks: a parmesan rind simmered in the broth (keep them in the freezer for exactly this), and a cup of mashed beans stirred back through for a creamy body with no cream in sight. And don't shortcut the browning in step one — pale sausage makes pale soup, and the browned crust left on the pot floor is half the broth's colour.

Swaps and Variations

Cavolo nero is the Tuscan choice, but curly kale, silverbeet or even spinach work — just add tender leaves later. Borlotti beans swap in for cannellini without argument, and a half-cup of risoni turns it into an even more kid-friendly one-bowl dinner. The soup is only as good as its broth, and if you want to take that seriously, our beef bone broth guide is the deep end worth wading into.

Storage and Leftovers

This soup is one of the rare ones that's genuinely better tomorrow — the beans keep drinking the broth and the flavours knit overnight. It keeps four days in the fridge and freezes for three months; it thickens as it sits, so loosen with water when reheating. If you're cooking specifically for the freezer, hold the kale and add it fresh when you reheat. Second-night idea from our kitchen: ladle it over garlic-rubbed toasted bread in the bowl, ribollita-style. And a spare pack of beef sausages in the freezer means the whole pot is never more than an hour away.

Frequently asked questions

Can I use dried beans?

Yes — soak 250g of dried cannellini overnight and simmer them separately until tender before they join the soup. Canned beans are the honest weeknight shortcut.

What does the parmesan rind do?

It slowly releases savoury depth into the broth as it simmers — the Italian equivalent of a stock cube. Keep rinds in a bag in the freezer; they last for months.

How spicy is it?

Half a teaspoon of chilli flakes gives warmth rather than heat. Leave it out for small kids, or double it if your table runs hot.

Can I freeze it with the kale in?

You can, though the kale goes very soft. If you know a batch is destined for the freezer, leave the kale out and stir it in fresh when reheating.

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