Sausage Kale White Bean Soup

By Maria Lichty

Published on February 26, 2025

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Why You’ll Love This Soup

• Hearty & Filling: The combination of sausage, beans, and kale makes this soup incredibly satisfying, keeping you full for hours.
• Packed with Flavor: The savory sausage and hearty beans are complemented perfectly by the slightly bitter, earthy taste of kale. The Parmesan rind imparts a subtle, cheesy depth to the soup’s base. As it simmers, the rind releases some of its residual cheese flavor into the liquid, creating a beautifully rounded, flavorful broth.
• Nutrient-Dense: With kale (full of vitamins A, C, and K) and white beans (rich in protein and fiber), this soup is a nutritious choice for any meal.
• Easy to Make: This soup is made with minimal ingredients and straightforward steps.
• Freezer Friendly: Make a big batch and freeze some for later, saving time on future meals.

Key Ingredients

• Sausage: Italian sausage adds rich, savory depth to the soup. I use mild sausage, but if you want a spicy kick, you can use spicy Italian sausage.
• White Beans: You can use cannellini beans, great northern, or navy beans. The beans bring a creamy texture and gives the soup a protein and fiber boost!
• Kale: Tender, nutrient-packed kale is the star of the soup, offering a touch of bitterness to balance the richness of the sausage. If you don’t care for kale, you can use spinach.
• Chicken Broth: Use your favorite chicken broth or stock. You can swap vegetable broth or bone broth.
• Parmesan Rind: Adding a Parmesan rind to the soup while it simmers is a simple trick that really elevates the flavor. I always keep Parmesan rinds in the freezer so I have them on hand.

How to Make Sausage Kale White Bean Soup

• Brown the Sausage. Heat the oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Brown until it’s fully cooked and crispy on the edges. Browning the sausage adds tons of flavor and gives the soup a deeper richness. Transfer the sausage to a plate and set aside.

• Sauté the Veggies. Add the chopped onion, celery, and carrots to the pot and cook until softened. Add the minced garlic and cook for another minute.

• Add Beans, Seasonings, & Broth. Add 2 cans of the white beans, seasonings, and Parmesan rind. Pour in the broth, scraping up any flavorful brown bits from the bottom of the pot.
• Simmer. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.

• Blend. Remove the Parmesan rind. Use an immersion blender to blend the soup in the pot, this will help thicken the soup. Alternatively, you can use a blender or food processor to puree the soup in batches, leaving some texture. After blending, return the soup to the pot.

• Add the remaining ingredients. Add the cooked sausage, remaining can of beans, kale, lemon juice, and parsley.

• Finish the soup. Allow the soup to cook for a few more minutes so all of the flavors can come together. Stir in Parmesan cheese. Taste and adjust seasonings, if necessary.

Serving Suggestions

• Crusty Bread: Serve with a slice of toasted crusty bread or a warm baguette to soak up the flavorful broth.
• Grated Cheese: A sprinkle of freshly grated Parmesan or Pecorino Romano on top adds a nice salty kick.
• Crushed Red Pepper Flakes: Sprinkle on top for a little kick!
• Salad: Pair with an easy green salad, Caesar salad, or butter lettuce salad.

How to Store

• Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freeze: To freeze, let the soup cool completely. Transfer it to freezer-safe containers or bags and store for up to 3 months. Thaw and reheat on the stove over low heat or in the microwave.

More Soup Recipes

• White Bean Soup
• Italian Sausage Tortellini Soup
• Creamy Chicken Noodle Soup
• Potato Soup
• Zuppa Toscana

Check out all of our SOUP RECIPES!

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Soup

Sausage Kale White Bean Soup

This Sausage Kale White Bean Soup is a comforting, flavorful, and easy to make! Enjoy a bowl for lunch or dinner with a slice of crusty bread.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 lb mild Italian sausage
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 2 medium carrots, diced
• 5 cloves garlic, minced
• 3 (15 oz) cans white beans, drained and rinsed, divided
• Parmesan rind
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• Dash of crushed red pepper flakes
• 6 cups chicken broth
• 2 tablespoons lemon juice
• 2 cups chopped kale, stems removed
• 1/4 cup fresh chopped parsley
• 1/4 cup freshly grated Parmesan cheese
• Garnish: extra Parmesan cheese

Instructions

 

• In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Once hot, add the sausage and cook for 5 minutes or until the sausage is browned, breaking up the sausage up with a wooden spoon as it cooks. Transfer the sausage to a plate and set aside.
• Add the onion, celery, carrots, and cook for 5 minutes until softened, stirring occasionally. Add the garlic and cook for 1 minute.
• Add 2 cans of the white beans, Parmesan rind, Italian seasoning, salt, pepper, and crushed red pepper flakes.
• Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
• Remove the Parmesan rind. Use an immersion blender to blend the soup in the pot to make it more creamy. Alternatively, you can use a blender or food processor to puree the soup in batches, leaving some texture. Return the soup to the pot after blending.
• Add the sausage back to the pot. Stir in the remaining can of beans, kale, lemon juice, and parsley. Allow the soup to cook for a few more minutes. Stir in Parmesan cheese. Taste and adjust seasonings, if necessary.
• Ladle the soup into bowls and serve with extra Parmesan cheese, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months. 

Nutrition

Calories: 491kcal, Carbohydrates: 46g, Protein: 26g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 49mg, Sodium: 1202mg, Potassium: 1182mg, Fiber: 11g, Sugar: 3g, Vitamin A: 3113IU, Vitamin C: 10mg, Calcium: 219mg, Iron: 7mg

Keywords kale, sausage, white bean

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