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Sausage Kale and White Bean Soup Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This hearty Sausage Kale and White Bean Soup is a flavorful and nutritious dish perfect for a cozy meal. Made with Italian turkey sausage, nutrient-rich kale, creamy cannellini beans, and aromatic herbs simmered in a savory chicken broth, this soup delivers a balanced combination of protein and greens. Topped with a sprinkle of Parmesan cheese and a splash of lemon juice for brightness, it’s an easy-to-make recipe that warms you from the inside out.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • 5 cups low-sodium chicken broth
  • ¼ –1 teaspoon salt (to taste)
  • ¼ teaspoon freshly ground black pepper
  • 1 dried Thai chili (optional)
  • 1 tablespoon lemon juice

Protein and Greens

  • 1 lb ground Italian turkey sausage
  • 2 large stalks kale, stemmed and chopped

Beans and Cheese

  • 2 cans cannellini beans, drained and rinsed
  • 1 Parmesan rind
  • Grated Parmesan cheese, for serving

Herbs and Seasonings

  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano

Instructions

  1. Brown the sausage: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground Italian turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Remove the sausage from the pot and set aside.
  2. Sauté the vegetables: In the same pot, add the diced onion, chopped celery, and salt. Cook until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook briefly until fragrant, about 30 seconds.
  3. Add seasoning, broth, and beans: Stir in the smoked paprika, then pour in the chicken broth, scraping any browned bits off the bottom of the pot. Add the drained cannellini beans, Parmesan rind, cooked sausage, bay leaf, sprigs of rosemary and oregano, and the dried Thai chili if using.
  4. Simmer: Bring the soup to a gentle simmer, then reduce heat to low. Cover and let it cook for about 25-30 minutes to allow flavors to meld and for the chili to infuse the broth.
  5. Add kale: Prepare the kale by removing the thick ribs and slicing the leaves into ribbons. Stir the kale into the soup and cook just until wilted and tender, about 5 minutes.
  6. Finish and serve: Remove the Parmesan rind, bay leaf, and herb sprigs. Stir in the lemon juice. Ladle the soup into bowls and top with grated Parmesan cheese and freshly ground black pepper to taste. Serve warm.

Notes

  • You can substitute ground pork or beef sausage if preferred, but turkey keeps the soup lighter.
  • If you don’t have fresh herbs, 1 teaspoon each of dried rosemary and oregano can be used instead.
  • For a spicier kick, leave the dried Thai chili whole; remove it before serving for mild heat or crush it for more intensity.
  • This soup freezes well—store leftovers in airtight containers for up to 3 months.
  • To make this recipe vegetarian, omit the sausage and use vegetable broth instead.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

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