Kale and White Bean Sausage Soup

Here’s a nourishing Kale and White bean Sausage Soup to warm up your chilly evenings. A one-pot, substantial meal that is packed with greens, veggies and meaty bites throughout. Best of all, it makes plenty for leftover lunches or to freeze for later.

This supremely satisfying soup embodies everything I want to be eating right now. Packed with greens, veggies, wholesome beans, and chicken sausage, it’s a nourishing, ultra-cozy and warming meal.

The beauty of this soup is that it comes together in one pot and is ready in under 45 minutes making it weeknight-friendly.

Finished with a generous squirt of lemon juice and chopped parsley, it’s an alluring bowl of goodness, perfect for chilly evenings. I guarantee you will be going back for seconds.

Recipe Ingredients And Notes

Here’s what you need to make this delicious kale and white bean sausage soup.

• Sausage: For this soup, I like to use chicken sausage but pork or turkey sausage would also be great. A mild Italian sausage or an Italian spicy sausage would both be great in this soup. I would avoid anything too sweet or BBQ flavored which could overwhelm all the other ingredients.
• Onion, celery and carrot: Like most soups, this one starts with the classic trio of onion, celery and carrots. On occasion I haven’t added celery and the soup is just as delicious. Leeks and/or fennel would also be great here.
• Garlic: I like to add 4 minced cloves of garlic to this bean soup. Feel free to add less, if you wish.
• White beans: You will need 3 cans of white beans. I use cannellini beans for this recipe, but you can use any type of white bean, such as white kidney beans, great northern beans or navy beans. If possible, use no-salt-added canned white beans to reduce sodium intake.
• Kale: I like this soup with a good amount of kale. The leaves are sturdy enough to stand up to the heat, but nice and tender when you take a bite. I use curly kale but lacinato kale would be just as good.
• Low-sodium chicken stock: You will need 6 cups of chicken stock (or broth). Make sure to always buy low-sodium, or no salt added broth.
• Italian seasoning: I am quite fond of this spice blend and have been using it a lot lately in savory dishes. If you don’t have Italian seasoning, use 1 teaspoon each of dried thyme, dried rosemary, and dried oregano.
• Bay leaves: Not essential but I love the floral aroma a bay leaf or two lends to soups and stews.
• Lemon juice: Don’t skimp on adding the juice of one lemon here. Its bracing acidity adds freshness and helps lift all the flavors. In a pinch, you can use 1 tablespoon of red wine vinegar.
• Red pepper flakes: Optional, but adds a little jolt of heat that is quite appealing in this soup.
• Parsley: Fresh herbs are always so nice in a soup. I keep it simple with parsley which is added at the end, but you could also add thyme or dill.

Blending The Beans

I prefer this soup more on the brothy side so I only blend a handful of the beans. This makes the soup beautifully creamy without getting too thick.

Feel free to make the soup as thick or brothy as you like by blending more beans or none at all. If plugging in a blender of any kind seems like too much of a nuisance, skip it. A bowl and fork (or potato masher) will also do the job.

How To Make Kale And White Bean Sausage Soup

Here’s a step-by-step overview of the recipe. Full instructions and measurements can be found in the recipe card below.

Step 1: Rinse and drain the beans. Scoop out 1 cup of the beans and place in a mini chopper or small food processor with 1/4 cup of water. Blend until smooth and set aside. The pureed beans will help thicken the soup and give it a nice creamy texture. 

Step 2: Heat oil over medium-high heat in a large pot such as a dutch oven or heavy-bottomed soup pot. Add onion, carrot and celery and sauté until very soft, about 6 to 8 minutes.

Step 3: Meanwhile, separate the kale leaves from the stalks (discard the stalks), then chop the kale into bite-sized pieces. Wash and partially dry the kale leaves (they shouldn’t be dripping with water but a little wet is okay). Set aside.

Step 4: When the vegetables have softened, add the sausage, garlic, Italian seasoning and red pepper flakes, if using. Sauté the sausage, breaking it up with a wooden spoon as little or as much as you like, until browned in spots and no longer pink, 4 to 6 minutes.

Step 5: Add the whole beans, pureed beans, and broth to the pot.

Step 6: Bring to a boil then reduce heat to a simmer, stirring occasionally until the soup thickens, 15 to 20 minutes. Next, add the kale to the pot and simmer until very soft, about 5 to 10 minutes.

Step 7: Stir in lemon juice and chopped parsley. Taste and season with more salt and chili flakes, if needed. Serve topped with a drizzle of olive oil and more chopped parsley, if desired.

Helpful Recipe Tips

• Don’t skip the lemon juice. It’s the crowning touch that gives the soup a fresh burst of flavor.
• Take the time to sauté veggies. The secret to any great soup is to layer flavors every step of the way. Allowing the onions, carrots and celery to sauté until soft and translucent, will build a flavorful base for the soup.
• Toss in a parmesan rind. If you save and freeze your parmesan rinds (highly recommend you do!) toss in a piece to simmer with the soup. It will add more savory depth of flavor and richness to the soup.
• Mash or blend some of the beans. Though not essential, blending some of the beans really does give the soup a pleasing, creamier texture.
• Drizzle the served soup with a little olive oil. The finishing touches can often make a big difference. A little drizzle of oil adds wonderful flavor to the soup.

Frequently Asked Questions

Storage, Reheating And Freezing

To store. Cool soup completely, then store in an airtight container and refrigerate for up to 5 days.

To freeze. This kale and white bean soup freezes really well! Once cooled, store in a freezer-safe container or ziplock bag, then freeze for up to 3 months. Thaw it in the fridge overnight before reheating.

To reheat. For best results, gently reheat on the stovetop over low heat until warmed through. You may need to add a little more broth or water if the soup has thickened too much.

More Winter Soups To Try