Kale and White Bean Sausage Soup

This hearty Kale and White Bean Sausage Soup is a nourishing one-pot meal perfect for cozy dinners. Featuring flavorful Italian sausage, tender kale, and creamy white beans simmered in a rich broth, this soup is both comforting and nutritious. Ideal for busy weeknights or meal prepping, it’s a wholesome dish that will satisfy the whole family. Customize it with your favorite vegetables or make it vegetarian by skipping the sausage—either way, it’s a delicious, healthy option for any occasion.

Kale and White Bean Sausage Soup: A Hearty, Healthy Meal for the Whole Family

As the weather cools down, there’s nothing better than a warm, hearty soup to nourish both body and soul. My Kale and White Bean Sausage Soup is the perfect comfort food that’s not only delicious but also packed with nutrients. This soup brings together the robust flavors of Italian sausage, the earthiness of kale, and the creamy texture of white beans, all simmered in a flavorful broth that will warm you from the inside out.

One of the reasons I love this soup so much is its simplicity. It’s a one-pot meal that’s easy to prepare, making it perfect for busy weeknights. The combination of protein-rich sausage, fiber-packed white beans, and vitamin-loaded kale ensures that this soup is as nutritious as it is satisfying. Plus, it’s a great way to introduce more leafy greens into your family’s diet in a way that everyone will enjoy.

The best part, is that the first time you make this kale and white bean sausage soup, it won’t be the last time! If your family loves hearty soups as much as mine, this recipe will become a staple in your kitchen, especially in the winter months.

The Development of Kale and White Bean Sausage Soup

While I love kale’s earthy flavor and nutritional benefits, my family has never been too thrilled about it on its own. But I’ve learned over the years that if I can turn something into a soup and serve it with cornbread or crusty garlic bread, it magically disappears from their bowls! Soup season is my favorite, so I’m always dreaming up new and delicious hearty soup ideas for a rainy day.

One evening as I was looking over the fridge for something to cook for supper, I noticed the kale that I bought several days prior. I didn’t want it to go to waste, but I also didn’t want to make something with it and get the usual complaints. While I love kale’s earthy flavor and nutritional benefits, my family has never been too thrilled about it on its own. By itself, kale doesn’t really have much flavor. 

I started thinking about what I could combine it with to make it more appealing. That’s when I remembered I had some mild Italian sausage and cans of white beans in the pantry. I knew i absolutely did not want to go to the grocery store, so I started brainstorming ideas to hopefully make a delicious recipe. It was a dreary day and I needed a simple meal, and nothing sounded better to me then a bowl of hot soup. Soup season is my favorite, so I’m always dreaming up new and delicious hearty soup ideas for a rainy day.

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What will I need to complete this recipe?

Ingredients Needed for Kale and White Bean Sausage Soup

Sausage- Ground Italian sausage is used in this recipe. You can also use Italian sausage links, just make sure to remove the casings.

Olive Oil- Just a little oil is needed to keep the sausage from sticking.

Onion-  I like to use a yellow onion because they caramelize nicely when sauteing, adding depth, as well as a slight sweetness.

Celery – you’ll need about 2 medium-sized stalks

Carrots- 2 medium-sized carrots will equal about 1 cup.

Garlic- fresh garlic enhances the flavor of this soup, but jarred garlic would also work.

Spices- salt, black pepper, dried thyme, dried oregano (you can substitute the thyme and oregano with Italian seasoning if needed)

Beans- cannellini beans are what are used in this recipe, but Great Northern Beans could also be used. Cannellini beans have a creamy, velvety texture and are larger than Great Northern Beans, resulting in a heartier soup.  Any hearty white bean will work well!

Chicken Broth- I used chicken broth for this recipe, but chicken stock or vegetable broth would be great options too.  Feel free to use low-sodium chicken broth if you need to, and adjust the salt level by adding in a pinch of salt where needed.

Kale- fresh kale is what is needed for this soup. I used pre-packaged chopped Tuscan kale, but any variety will work. Just make sure that you remove the stems of your kale.

Toppings- I top my Kale and White Bean Sausage soup with freshly grated parmesan cheese and serve it along with some crusty, buttered bread. If you want to add some extra heat to your own personal bowl, add a little bit of red pepper flakes.

Tools & Equipment

Large Pot or Dutch Oven – I used my Lodge Dutch Oven.

Knife – to chop the onion, garlic, and kale.

Cutting Board: For chopping vegetables

Garlic Press (optional)– If you prefer to press the garlic rather than chop it.

Can Opener– To open the can of white beans.

Colander or Strainer– To drain and rinse the white beans.

Measuring Cups and Spoons–

Wooden Spoon – for stirring and sauteing 

How to Make Kale and White Bean Sausage Soup

Prep Vegetables

Start by slicing and cutting your carrots, celery, garlic and onion.

I find it helpful to go ahead and measure out each portion and just throw them in a large bowl. It saves quite a bit of time.

Cook the Meat

Next, heat your pot or Dutch oven over medium heat and add sausage. I added about 1 tablespoon of oil to help keep the sausage from sticking. You might not find this necessary, so feel free to omit it.

Chop the sausage up in to small pieces as it’s cooking. Cook until you no longer see pink.

Remove from pot and drain any excess grease. Set aside. DO NOT drain the grease from the pot, only from the sausage itself.

Cook the Vegetables

Now, we’re going to throw the carrots, celery, minced garlic, and diced onion in the pot.

Sauté the vegetables for 5-7 minutes, until they start to become soft.

Add in the salt, pepper, thyme, and oregano. Cook for another 2-3 minutes, until the spices become fragrant.

Combine the Beans and Sausage

Add the cooked sausage back in to the pot, along with the cooked vegetables.

Drain and rinse the cannellini beans and add them to the pot.

Add Broth and Kale

Next, pour in the chicken broth. Bring to a rolling boil, and reduce heat from medium-high heat to medium heat.

After that, add in the kale and stir to mix it in.

Cover and Simmer

Cover the pot with a lid and simmer for 15 minutes.

The kale will wilt down.

Add in the Cream

Now, slowly pour in the heavy cream and stir well.

Cover the pot again and simmer for another 15 minutes.

You can go ahead and serve the Kale and White Bean Sausage soup after the 15 minutes is up, however, I prefer to simmer it for 30 minutes or more.

Serving Kale and White Bean Sausage Soup

I like to top my Kale and White Bean Sausage Soup with freshly grated parmesan cheese.

I also really love to serve it alongside a crusty bread, that is slathered in garlic butter and topped with fresh herbs.

Recipe Tips and Variations

• Instead of pork sausage, use any type of of ground sausage that you prefer, like chicken sausage or turkey sausage.
• Add in a bay leaf or two to really enhance and deepen the flavor of this delicious sausage kale and white bean soup.
• Add in extra carrots, celery, or other veggies like sweet potatoes or regular potatoes.

F.A.Q’s about Kale and White Bean Sausage Soup

Can I make this soup vegetarian?
Absolutely! Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra beans or even some tofu for added protein.

What kind of kale should I use?
Curly kale or lacinato kale (also known as dinosaur kale) both work well in this recipe. Just be sure to remove the stems, as they can be tough.

Can I use a different type of bean?
Yes, you can substitute the white beans with other types like navy beans, chickpeas, or even black beans if you prefer.

How long does this soup last in the fridge?
Stored in an airtight container, this soup will keep in the fridge for up to 5 days. Just reheat it on the stovetop or in the microwave before serving.

What kind of soup pot should I use to make this kale soup recipe in?

I use my large Dutch oven for most any soup or chili recipe. It’s large enough to hold several servings of soup and provides even cooking. It’s such a versatile pot!

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