This white bean sausage soup with kale is easy to make and big on flavor. It's loaded with Italian sausage, beans, and fresh veggies that cook together into a hearty, satisfying soup you'll want to make again and again.
What's great about this recipe
- Quick and Easy: Get a hearty bowl of soup on the table fast with simple prep and a mix of pantry staples and fresh ingredients.
- Versatile: Customize it with your favorite sausage, swap the beans, or use any greens you have on hand.
- Wholesome: Loaded with vegetables and white beans, this soup is hearty, nourishing, and satisfying.
Ingredients you'll need
🫒 Oil - We use a little olive oil to get the sausage started, but any oil suitable for sautéing will work. Use your favorite.
🌭 Sausage - We use mild Italian sausage, but if you like things spicy, use hot Italian sausage instead. Sweet Italian sausage is also a good choice.
🥬 Produce - The fresh ingredients for this soup include onion (white or yellow), carrots, celery, garlic, and fresh kale. To cut down on prep work, we use prewashed baby kale.
🌿 Herbs and spices - The seasoning is simple, Italian seasoning, black pepper, and salt if needed at the end. You can find Italian seasoning at any large grocery store or online.
🥫 Pantry - Prepackaged chicken broth makes up the liquid in this soup; it's a huge time saver. Canned tomatoes add flavor and color. We like using fire-roasted tomatoes, but regular ones work just fine. For smaller pieces, use petite diced tomatoes.
🫘 Beans - We use canned cannellini (also called white kidney beans). They're creamy with a mild nutty flavor. If you find yourself with a couple of extra cans, make this white bean soup that's sure to please. Other white bean varieties like navy beans and great northern can also be used.
📖 See the recipe card for quantities and preparation.
How to make white bean sausage soup
- Heat the olive oil in a large pot over medium heat. Add the ground sausage, cook for 4-5 minutes until browned, stirring frequently and breaking up any large pieces.
- Add the onions, carrots, and celery to the pot and cook for 3 minutes, stirring frequently.
- Add the garlic, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring frequently.
- Add the diced tomatoes to the pot and stir well while gently scraping any bits off the bottom of the pot with a wooden spoon.
- Add the chicken broth and stir well. Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low and cover. Cook the soup for 15-20 minutes. Stir occasionally and keep it at a simmer, raise or lower the heat if needed.
- Add the cannellini beans, stir and cover. Continue cooking for 15-20 minutes, stirring occasionally.
Lastly, add the kale, stir, and cook 3-5 minutes until it's wilted. Taste the soup and add salt if needed. As a reference we did not add any extra to ours.
Storing and reheating
Refrigerator: Store leftovers in an airtight container. Refrigerate for 3 to 4 days.
Freezer: Cool the soup quickly before freezing. Transfer to a freezer-safe container, leaving 1-2 inches of room for expansion. Freeze for 1-2 months.
Reheating: If the soup is frozen thaw it in the refrigerator before reheating. Gently reheat the soup in a saucepan or microwave until hot all the way through. Ensure the soup reaches a temperature of at least 165°F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Go easy on the salt to start. When you're making a dish with prepackaged ingredients like sausage, canned tomatoes, beans, broth, etc. wait until the dish is finished to add salt.
- If you are sensitive to salt use reduced-sodium alternatives for the pantry ingredients. You can find good quality low-sodium chicken broth, canned tomatoes, and beans to substitute.
- If you are using links instead of bulk tear the sausage into small pieces. It will make it much easier to break up once it hits the hot pot.
Frequently asked questions
Yes, you can use other white bean varieties like navy beans or great northern beans if you prefer.
Yes, you can use any type of Italian sausage you prefer. Mild, hot, or sweet Italian sausage all work well in this recipe. You can also use turkey or chicken sausage to lighten things up.
Yes, fresh spinach is a great alternative if you're not a fan of kale. Other popular greens like Swiss chard or collard greens also work well and will give you that vibrant green color. However, keep in mind that regular kale, chard, and collard greens need to be cooked longer to become tender than baby kale and spinach. Adjust the cooking time accordingly.
This soup checks all the boxes: easy, affordable, and full of flavor. Canned beans make it quick to prepare, and the sausage adds depth and heartiness. If you enjoy recipes like this, check out our collection of 17 recipes to make with canned beans.
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📖 Recipe
Kale and White Bean Sausage Soup
Ingredients
- 1 teaspoon Olive Oil
- 1 pound Italian Sausage casing removed and torn into small pieces, or use bulk sausage (use mild, hot, or sweet Italian sausage)
- 1 Medium Onion finely diced
- 1 Large Carrot diced
- 1 Celery Rib diced
- 3-4 Large Garlic Cloves minced
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 1 can (14.5 ounce) Diced Tomatoes (use regular or fire roasted)
- 6 cups Chicken Broth
- 2 cans (15 ounce) Cannellini Beans drained and rinsed (other white bean varieties can be substituted)
- 4 ounces Fresh Baby Kale washed and drained (regular kale, spinach, Swiss chard, and collard greens will also work well)
- Salt to taste if needed
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground sausage, cook for 4-5 minutes until browned, stirring frequently and breaking up any large pieces.
- Add the onions, carrots, and celery to the pot and cook for 3 minutes, stirring frequently.
- Add the garlic, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring frequently.
- Add the diced tomatoes to the pot and stir well while gently scraping any bits off the bottom of the pot.
- Add the chicken broth and stir well. Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low and cover. Cook the soup for 15-20 minutes. Stir occasionally and keep it at a simmer, raise or lower the heat as needed.
- Add the cannellini beans, stir, and cover. Continue cooking for 15-20 minutes, stirring occasionally.
- Lastly, add the kale, stir, and cook 3-5 minutes until it's wilted. Taste the soup and add salt if needed. As a reference we did not add any extra to ours.
Notes
- Use reduced-sodium alternatives for the pantry ingredients if you are sensitive to salt. You can find good quality low-sodium chicken broth, canned tomatoes, and beans to substitute.
- If you are not a fan of kale, you can substitute the same amount of fresh spinach, Swiss chard, or collard greens. It maybe necessary to cook them a little longer to soften.
- If you're not using bulk sausage remove the casing by running the tip of a sharp knife on the casing. Remove the casing, then tear the sausage into small pieces.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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