Kale and White Bean Sausage Soup

This kale and white bean sausage soup is simple, creamy and utterly delicious. It’s the absolute epitome of comfort food that’s also good for you!

Kale and white bean sausage soup is a deliciously creamy soup that has the potential to become a family favorite, just as it happened in our home.

Packed with nutritional goodness from the kale and protein-rich white beans, this soup is not only extra flavorful but also hearty enough to be a meal in itself.

I love to make it with Italian sausage, but you can make it even healthier with turkey sausage or even vegan by using plant-based sausages.

Why you’ll love this kale and white bean sausage soup

• It’s simply coziness in a bowl!
• Super easy to make in one pot
• Extra nutritious with out-of-this-world flavors.

What you’ll need

Italian sausage — I use mild Italian sausage, but you can use a spicy version for a bit of a kick.

For a lighter, even healthier soup, opt for turkey or chicken sausage.

Onion, carrot, and celery — Dice the veggies uniformly so they cook evenly. Leeks also work instead of onions.

Aromatics — Fresh garlic, rosemary, thyme, and chili flakes infuse this soup with so much flavor! If you don’t have fresh herbs, substitute with ½ teaspoon dried rosemary and thyme.

White wine — Deglazing the pot with a bit of dry white wine such as Sauvignon Blanc or Pinot Grigio adds extra flavor to the soup.

However, if you prefer not to cook with wine, you can use some extra chicken broth instead.

Beans — Cannellini beans are perfect in this soup because they have a creamy texture, but any other type of white beans would work.

Kale — Tuscan kale (cavolo nero) is super hearty and holds up well in soups, but if you’re not a fan, use regular curly kale or Swiss chard.

Half and half (single cream) — This adds creaminess to the soup while keeping it lighter. Use heavy cream for a richer soup.

How to make kale and white bean sausage soup

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces with a spoon as it cooks. Remove the cooked sausage from the pot with a slotted spoon and set it aside.

In the same pot, add the diced onion, carrot, and celery stalks and cook for 5-6 minutes or until the vegetables become soft and the onion is translucent.

Stir in the garlic, rosemary, thyme and red chili flakes and continue to cook for another minute until fragrant.

Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a spoon. Allow the wine to simmer and reduce slightly.

Next, add the cannellini beans, chicken stock and kale to the pot. Bring the soup to a boil, then lower the heat and cover the pot with a lid. Simmer for 10 minutes.

Stir in the half and half (single cream) and warm through without letting the soup boil. Add the cooked sausage back to the pot together with the grated Parmesan and stir to combine.

Adjust the seasoning to taste, and serve with a slice of your favorite crusty bread.

Helpful tips

• Tuscan kale can have quite hard stems sometimes. Remove them and tear the leaves into bite-sized pieces for easier eating.
• If using leaner sausages such as chicken or turkey, you may need to add an extra splash of oil to compensate for the lower fat content.
• Mash some of the beans before adding them to the pot for a thicker and creamier soup.

Substitutions and variations

• Make it vegan: Use a plant-based sausage and swap the chicken stock with your favorite vegetable broth. Skip the half-and-half altogether, or use a plant-based alternative.
• Gluten-free: It’s easy to make this bean sausage soup gluten-free by simply making sure the sausage and chicken stock are gluten-free.

What to serve with sausage kale and white bean soup

• Crusty bread: This is my favorite accompaniment for this soup; go for a slice of rustic bread or some warm baguette.
• Grated Parmesan: Sprinkle individual bowls with some freshly grated Parmesan for extra flavor.
• Extra heat: Top the soup with some red pepper flakes for a bit of extra heat.

Leftovers and storage

• This sausage and white bean soup with kale tastes even better the next day, so it’s great for meal prep!
• It will keep well in an airtight container in the fridge for up to 3 days.
• Reheat the soup over medium heat on the stovetop or for a couple of minutes in the microwave.
• You can freeze this soup for up to 3 months. Before reheating, thaw it overnight in the refrigerator.

If you liked this kale and white bean sausage soup, you might also like some of my other easy soup recipes:

• Easy Chickpea Soup
• Chicken Macaroni Soup
• Beef Stroganoff Soup
• Easy Cowboy Soup
• Chicken White Bean Soup

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