Warm up with this healthy and hearty Kale and White Bean Sausage Soup. Packed with tender greens, creamy beans, and savoury sausage, it’s an easy one-pot dinner that’s perfect for fall.
When is it acceptable to switch from everyday salads and grilled corn to hot drinks and soup for dinner? The temperatures are still pretty high here in BC. The sun is still shining, afternoons are warm, and the shorts and t-shirts haven’t been put away just yet.
Call it the food blogger in me, but I’m not waiting for cooler weather before digging into my first hot, steaming bowl of soup. After all, it’s already September and if anyone is ready for all the cozy vibes and recipes, hi, it’s me.
This kale and white bean sausage soup hits all the cozy notes. It’s healthy and nutritious, hearty and filling, and super easy to make. It’s the perfect end of summer, beginning of fall soup because it’s warm and comforting without feeling too heavy.
My favourite thing about this kale and white bean sausage soup is that it’s hearty enough to be a meal all on its own. Thanks to the combination of Italian sausage, kale, and white beans, you really don’t need anything else. So, grab a bowl and enjoy.
What You’ll Need to Make Kale and White Bean Sausage Soup
These are the simple, wholesome ingredients you’ll need to make this soup come together. Nothing fancy, nothing complicated—just good-for-you, cozy flavours that make your kitchen smell amazing.
- Italian Sausage: Adds savoury, herby flavour and protein. You can use pork, chicken, beef, or turkey sausage for this hearty soup recipe. You can also choose mild, sweet, or spicy works depending on how much heat you like.
- Olive Oil: For sautéing your aromatics and browning the sausage. Brings a little fruity richness and keeps everything from sticking. You can use avocado oil instead, if you prefer.
- Onion: The base flavour for the soup. Sweetens and deepens as it cooks, giving the broth a natural, comforting aroma.
- Garlic: A classic flavour booster. Brings warmth and depth to the soup without being overpowering. Therefore, fresh minced garlic works best in this recipe.
- Celery: Adds crunch and a subtle savoury note that balances the richness of the sausage.
- Fennel Seeds: Optional but highly recommended. They echo the Italian sausage flavour and give the soup a subtle anise-y warmth.
- Smoked Paprika: Adds colour and a gentle smokiness that makes the soup feel cozy and hearty.
- Red Pepper Flakes: Optional but gives a little kick if you like your soup with some heat.
- Broth: The liquid base that ties everything together. Low-sodium lets you control the salt while keeping it flavourful. I used chicken broth for this kale and white bean sausage soup, however, vegetable broth also works.
- Crushed Tomatoes: Adds tang, sweetness, and body to the broth without making it heavy.
- White Beans (Cannellini): Creamy and filling, they bulk up the soup and give it a naturally thick texture.
- Parmesan Rind (optional): Toss it in while simmering for extra depth of flavour. Your broth will taste richer without adding cream. Don’t forget to remove it before serving.
- Kale: Adds colour, nutrients, and a little bite. Lacinato or Tuscan kale works best.
- Lemon Zest, Parsley, Rosemary: Brightens and freshens the soup right before serving.
- Parmesan Cheese: Optional. For extra richness on top.
- Salt/Pepper: Essential for bringing out all the flavours in the soup and balancing the richness of the sausage and beans.
How to Make Kale and White Bean Sausage Soup (Key Tips)
You can find full instructions for how to make this white bean soup with kale and sausage in the recipe card down below, but here are a few quick tips to keep in mind:
- Brown the sausage well. Don’t rush this step. Browning adds flavour and depth to the soup, so let it get nice and golden before adding the other ingredients.
- Rinse your beans. Draining and rinsing canned beans removes excess sodium and keeps the broth from getting too thick or starchy.
- Use low-sodium broth. This gives you control over the seasoning. You can always add more salt at the end, but it’s hard to fix a soup that’s too salty.
- Don’t overcook the kale. Add it near the end so it stays vibrant and tender, not mushy.
- Parmesan rind adds magic. Toss it in while simmering for an extra layer of savoury flavour. Remember to remove it before serving.
- Season gradually. Taste as you go. The sausage, broth, beans, and Parmesan all contribute saltiness, so adjust with salt and pepper toward the end.
- Finish with fresh herbs/lemon zest. This brightens up the soup and balances the richness of the sausage and beans.
Frequently Asked Questions
Yes! Kale is perfect in bean soups! It adds colour, nutrients, and a slightly earthy flavour.
It’s packed with fiber, protein, vitamins, and minerals. Kale adds antioxidants and white beans provide plant-based protein, making it hearty but nutritious.
Remove tough stems and chop the leaves into bite-sized pieces. No need to blanch; just add near the end so it stays tender and bright.
Italian chicken, turkey, beef, or mild/spicy pork sausage all work well. Therefore, you can choose your favourite based on flavour and how rich or spicy you want the soup.
Crusty bread, garlic bread, or a simple side salad are all great. You can also sprinkle Parmesan on top for extra richness.
White bean soup will keep safely in the fridge for 3 to 4 days in an airtight container.
Yes! Let the soup cool completely, then store in airtight containers or freezer-safe bags for up to 3 months. Reheat gently on the stove or in the microwave.
MORE COZY SOUP RECIPES FOR YOU TO TRY THIS SEASON
ARTICHOKE SOUP WITH CRISPY FRIED SAGE
CREAM OF MUSHROOM AND WILD RICE SOUP
BUTTERNUT SQUASH AND CARROT SOUP
SPINACH, TORTELLINI, AND TOMATO SOUP
HEARTY BEEF AND VEGETABLE SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
Kale and White Bean Sausage Soup
Ingredients
- 1 pound (454g) Italian Sausage (Chicken, Turkey, Beef, or Pork) mild, sweet, or spicy
- 2 tbsp Extra Virgin Olive Oil
- 1 large Onion diced
- 2 Celery Ribs diced
- 4 Cloves Garlic minced
- 1 tsp Fennel Seeds lightly crushed
- 1 tsp Smoked Paprika
- ½ tsp Red Pepper Flakes optional
- 8 cups Low-Sodium Chicken Broth
- 1 (14oz) can Crushed Tomatoes
- 2 (19oz) cans Cannellini (White) Beans drained and rinsed
- 1 Parmesan Rind optional
- 1 bunch Lacinato or Tuscan Kale stems removed, leaves chopped
- Salt and Pepper to taste
FINISHING TOUCHES
- Zest of 1 Lemon
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh Rosemary finely chopped
- Parmesan Cheese freshly grated, for serving
Instructions
- Remove sausage from casings if needed. Heat 1 Tbsp olive oil in a large pot over medium heat. Cook sausage until browned, breaking into bite-sized pieces. Transfer to a plate.
- In the same pot, add remaining olive oil. Cook onion and celery 5–6 minutes until softened.
- Stir in garlic, fennel seeds, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
- Add broth, crushed tomatoes, beans, Parmesan rind, and browned sausage. Bring to a boil, then reduce to low and simmer uncovered for 20 minutes, until flavours meld.
- Stir in chopped kale and cook 5–7 minutes until vibrant and tender. Remove Parmesan rind. Taste and season with salt and pepper.
- Mix lemon zest, parsley, and rosemary in a small bowl.
- Ladle soup into bowls, sprinkle the herb mixture on top, and add Parmesan. Serve hot.
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