Kale Sausage White Bean Soup

This Kale Sausage White Bean Soup recipe delivers a comforting and heartwarming meal, loaded with delicious flavors and textures. Cooked in under an hour, it’s the perfect solution for a quick, satisfying, and flavorful meal that everyone will love.

 

​Sausage White Beans and Kale Soup Recipe

A bowl of hearty soup is one of the best ways to warm up during the winter months. While many homemade soup recipes come with a long ingredient list and require hours to cook, that’s not the case with this one. This sausage, white bean, and kale soup is ready in just 45 minutes with a handful of pantry staples. It’s perfect for those busy weeknights when you need a quick dinner on the table.

This soup recipe is made with a wonderful combination of flavors and textures. Savory sausage, creamy white beans, and vibrant kale all come together and are simmered in a seasoned, flavorful broth. These wholesome and healthy ingredients not only make one incredibly delicious soup, but they also make this a super nutritious and simple meal that you can feel good about serving.

If you love soup recipes with kale, you should also try this Zuppa Toscana Soup or this Italian Wedding Soup.

Why We Love This Recipe

• Hearty soup – Loaded with sausage, veggies, and a creamy broth, this recipe makes a complete meal in one pot. It’s the perfect soup season recipe.
• Easy recipe – All you have to do is sauté the carrots and onions, cook the sausage, and let it simmer.  
• Great for meal prep – The flavors of this soup are even better the next day, making it perfect for meal prep or a make-ahead dish. 

Ingredients

• Italian pork sausage – you can use mild or spicy sausage, depending on how spicy you want it.
• Onion – you can use diced white or yellow onion.
• Minced garlic – you can use fresh garlic cloves or use the kind in the jar in the produce section of the grocery store.
• Carrots, sliced – you want to cut them into similar pieces so they all cook evenly and in the same amount of time.
• Canned cannellini beans (white kidney beans) – always rinse and drain canned beans before adding them to the soup.
• Chicken broth – feel free to use low sodium chicken broth, chicken stock, or vegetable broth or bone broth.
• Dried oregano and basil – you can use fresh herbs instead. You can also use an Italian seasoning blend.
• Fresh kale – you will need about 1/2 a bunch, de-stemmed and chopped. I like to use baby kale for this recipe.
• Milk or half and half – this gives the broth a creamy texture. You can also use some heavy cream for extra richness.
• Salt and black pepper – add to taste

How to Make White Bean Kale Sausage Soup

Step One: Saute Sausage and Onions

• Sauté sausage and onion together in a large pot or large Dutch oven over medium-high heat, breaking up any large pieces with a wooden spoon. Cook until the sausage is browned.

Step Two: Add the Carrots

• Add the sliced carrots and garlic, and cook another minute until the sausage is done through and the carrots have started to soften.
• Drain the sausage if needed, then place it back into the pot.

Step Three: Add Beans and Seasonings

• Add beans, oregano, basil, salt, and pepper, and chicken broth, and stir to combine
• Place lid on the soup pot and bring to a simmer

Step Four: Simmer and Serve

• Simmer the soup for about 10 to 15 minutes on medium heat, until the carrots are tender.
• Next, add milk and kale.
• Stir the pot of soup until the kale is wilted. This should only take a few minutes
• Remove from heat and serve with crusty bread.

​Kale White Bean Sausage Soup Variations

• Sausage – You can swap the sausage with your favorites. Spicy Italian sausage, breakfast sausage, or turkey sausage are all popular choices.
• Toppings – I love to add a sprinkle of parmesan cheese to the top of this soup. You can also add crotons for a little bit of crunch. A drizzle of olive oil over the top gives it a really nice flavor too.
• Other veggies – diced bell pepper, Yukon gold potatoes, zucchini, or crushed tomatoes—all go great with this white bean soup recipe.
• Greens – If you’re not a fan of kale, you can use spinach, Swiss chard or turnip greens.
• Spice level: Add a kick of heat with a pinch of red pepper flakes or a dash of hot sauce.
• Beans – You can use dried beans instead of canned, if you prefer. You’ll need to allow them to soak overnight or for several hours before adding them to the soup. Other canned beans you can use are great northern beans or navy beans.

How Do I Store This White Bean Soup?

• Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: You can also freeze it. Allow the soup to cool completely before transferring it to a freezer-safe container. You can freeze it for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.

Do I Have to Remove the Kale Stems?

Even after cooking, the stems can remain rather tough. To give your soup the best texture, it’s recommended that you remove the stems.

Can I Cook This Soup in a Slow Cooker?

Yes, you can prepare this recipe in a slow cooker. You will want to reduce the liquid slightly and cook on low for 6–8 hours.

Can I Cook This Soup in My Instant Pot?

Absolutely! Begin by sautéing onions, garlic, and sausage in a touch of oil until they become soft. Add the spice and the broth. Lock the lid, then set it to pressure cook on high for 3 minutes with 10 minutes of natural pressure release. After the 10 minutes, do a manual release and then add kale, beans, and half and half, stirring well.

More Comforting Soup Recipes

• Hamburger Soup
• Split Pea and Ham Soup
• Chicken Tortilla Soup
• Instant Pot Chicken Noodle Soup
• Crack Chicken Soup
• Loaded Potato Soup