Sausage Kale White Bean Soup

By Maria Lichty

Published on February 26, 2025

Quick Summary

This Sausage Kale White Bean Soup is a comforting and hearty one pan meal that combines savory sausage, tender kale, and creamy white beans in a rich, flavorful broth. It’s nutritious, satisfying, and easy to make! Serve with crusty bread for dipping!

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1. Why You’ll Love This Soup
2. Key Ingredients
3. How to Make Sausage Kale White Bean Soup
4. Serving Suggestions
5. How to Store
6. More Soup Recipes
7. Sausage Kale White Bean Soup Recipe

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 !

Soup

Sausage Kale White Bean Soup

Ingredients1x2x3x

• 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

Nutrition

Have you tried this recipe?

Sausage Kale White Bean Soup

Recipe from Two Peas and Their Pod

Ingredients

• 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

Nutrition