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Sausage, Kale, and White Bean Soup Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This hearty Sausage, Kale, and White Bean Soup is a comforting and flavorful dish perfect for any meal. Combining savory Italian sausage, tender potatoes, nutrient-packed kale, and creamy cannellini beans in a rich broth, it offers a balanced and satisfying experience. The smoky paprika and a splash of lemon juice brighten the flavors, while the option to thicken with flour provides a luscious texture. Ready in just under an hour, this soup makes an ideal warming dinner for six.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion, thinly sliced
  • 3-4 large cloves garlic, thinly sliced
  • 1 pound ground Italian sausage (mild or hot)

Seasonings and Thickeners

  • 1/2 to 1 teaspoon smoked paprika (optional)
  • 1-2 tablespoons flour (optional, for thicker soup)

Broth and Vegetables

  • 5 cups chicken broth
  • 1 fifteen-ounce can cannellini beans, drained and rinsed
  • 4 medium potatoes, diced (any kind)
  • 2 stalks kale, ribs removed and chopped

Finishing Touches

  • 3/4 cup heavy cream (can substitute half and half)
  • 1/2 teaspoon salt (adjust to taste)
  • Freshly ground black pepper (to taste)
  • Lemon juice (to taste)

Instructions

  1. Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat in a large pot. Add the sliced onion and garlic, sautéing for about 10 minutes until they become very soft and fragrant. Then add the ground Italian sausage and cook until browned, breaking it apart as it cooks. Drain any excess grease from the pot.
  2. Spices: Stir in the smoked paprika and flour if using, cooking for another minute to lightly toast the seasonings and incorporate the flour, which will help thicken the soup slightly.
  3. Vegetables and Broth: Slowly add the chicken broth a little at a time, stirring to combine with the flour-spice mixture. Add the diced potatoes and bring to a gentle simmer over low heat. Cook for 10 to 15 minutes until the potatoes are tender.
  4. Add Kale and Beans: Once potatoes are tender, add the chopped kale and drained cannellini beans to the pot. Continue simmering for an additional 5 to 10 minutes until the kale is wilted and flavors meld together.
  5. Finish the Soup: Stir in the heavy cream or half and half, then season with salt, freshly ground black pepper, and a squeeze of lemon juice to brighten the flavors. Taste and adjust seasonings as needed.
  6. Serve: Ladle the soup into bowls and serve hot for a comforting and delicious meal.

Notes

  • You can use mild or hot Italian sausage depending on your spice preference.
  • The flour is optional and helps to thicken the soup; omit if you prefer a thinner broth.
  • Substitute half and half for heavy cream to reduce richness slightly.
  • Any variety of potatoes will work – russet, Yukon gold, or red potatoes are great choices.
  • Adjust lemon juice and pepper at the end to balance flavors to your liking.
  • For a gluten-free version, omit the flour or use a gluten-free alternative.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/sausage-kale-and-white-bean-soup-recipe-2/