Sausage Kale White Bean Soup

This sausage kale white bean soup is a comforting bowl perfect for chilly evenings or anytime you want something hearty yet nourishing. The blend of savory sausage, tender white beans, and vibrant kale gives it a delightful balance of flavors and textures that keeps everyone coming back for seconds.

I first made this on a blustery fall day, and it instantly became a go-to when I want something filling but uncomplicated. The kids love the mild sausage flavor, and I appreciate the easy boost of greens from the kale.

Ingredients

• Olive oil for sautéing: to bring out rich flavors choose extra virgin for the best taste
• Mild Italian sausage: gives the soup its savory backbone pick high quality fresh sausage for the best texture
• Yellow onion: adds sweetness and depth use firm onions without soft spots
• Celery ribs: bring a subtle aromatic base look for crisp stalks
• Carrots: add natural sweetness and color select vibrant orange and firm carrots
• Garlic: for a punch of flavor fresh cloves are best not pre-minced
• White beans: provide creaminess and protein drained and rinsed canned beans save time
• Parmesan rind: imparts a unique savory umami save these when you finish a wedge of cheese
• Kosher salt: balances all the flavors use carefully to taste
• Italian seasoning: for herby notes a blend with oregano and basil works well
• Black pepper and crushed red pepper flakes: add gentle heat adjust for your spice preference
• Chicken broth: forms the soup base homemade or low-sodium store-bought works great
• Lemon juice: brightens the soup at the end enhancing all the ingredients
• Chopped kale: adds a nutritious slightly bitter green element remove tough stems for tenderness
• Fresh parsley: for herbaceous brightness at the finish
• Freshly grated Parmesan cheese: folded in for richness plus extra for garnish

Instructions

Sear the Sausage:

Heat olive oil in a large soup pot over medium-high heat until shimmering. Add the sausage breaking it up with a wooden spoon. Cook until browned and no longer pink about 5 minutes. Transfer the cooked sausage to a plate and set aside.

Cook the Vegetables:

In the same pot add diced onion celery and carrots. Cook over medium heat stirring occasionally until softened and fragrant but not browned about 5 minutes. Add minced garlic and cook for another minute until aromatic.

Combine the Base Ingredients:

Add two cans of drained white beans the Parmesan rind Italian seasoning kosher salt black pepper and crushed red pepper flakes. Stir gently to combine all the flavors.

Simmer the Soup:

Pour in the chicken broth and raise the heat to bring the soup to a boil. Once boiling reduce to low heat and let the soup simmer for 20 minutes while stirring occasionally to prevent sticking.

Blend for Creaminess:

Remove the Parmesan rind from the soup. Using an immersion blender carefully blend the soup directly in the pot until creamy but still slightly chunky. If you do not have an immersion blender transfer the soup in batches to a regular blender or food processor and blend partially then return it to the pot.

Add the Final Ingredients:

Return the browned sausage to the pot. Stir in the remaining can of white beans chopped kale lemon juice and fresh parsley. Let the soup cook for a few more minutes until the kale wilts and the flavors meld. Stir in the grated Parmesan cheese and adjust salt or pepper to taste.

Serve and Garnish:

Ladle the hot soup into bowls. Garnish with extra Parmesan cheese if desired and serve immediately for a satisfying meal.

I love how the Parmesan rind transforms the broth into something deeply savory and complex. One chilly winter evening my family huddled around the table savoring this soup and the cozy leftovers made a perfect next-day lunch packed with flavor.

Storage Tips

Store leftover soup in airtight containers and refrigerate for up to three days. Reheat gently on the stove over low heat to keep the kale tender. For longer storage freeze portions in freezer-safe containers for up to three months. When ready to eat thaw overnight in the fridge and warm slowly.

Ingredient Substitutions

If you prefer spicy sausage feel free to swap mild Italian sausage for hot Italian or chorizo. Cannellini beans can be replaced with great northern or navy beans without changing the taste much. For a vegetarian version omit sausage and increase beans and vegetables swapping chicken broth for vegetable broth.

Serving Suggestions

Serve this soup with crusty bread or garlic toast for dipping. A simple green salad or roasted vegetables make great complementary sides. A drizzle of chili oil or a squeeze of extra lemon juice on top can brighten the dish even more.

Seasonal Adaptations

In summer switch kale for tender spinach or Swiss chard for a lighter twist. In winter you can sauté some diced potatoes with the vegetables for extra heartiness. Add fresh herbs like thyme or rosemary in place of Italian seasoning for a seasonal flavor change.

This sausage kale white bean soup combines comforting flavors with nutritious ingredients for a satisfying meal any time of year.

FAQs about Recipes

→ Can I use a different type of sausage?

Yes, you can substitute mild Italian sausage with spicy sausage or turkey sausage to vary the flavor profile.

→ Is it necessary to puree the soup?

Pureeing is optional but recommended for a creamy texture while leaving some beans whole for added bite.

→ What can I use instead of chicken broth?

Vegetable broth or water can be used as alternatives, though broth adds more depth to the soup.

→ When should I add the kale?

Kale is stirred in near the end of cooking to retain its bright color and tender texture.

→ How can I adjust the soup’s seasoning?

Taste and add salt, pepper, or red pepper flakes as desired before serving to suit your preference.