Sausage Kale White Bean Soup

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Sausage kale and white bean soup is hearty and comforting, packed with savory sausage, nutritious kale, creamy beans, and tender pasta in a rich, savory broth.

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Why you’ll love sausage kale and white bean soup

One bite of this creamy, savory Italian soup and you’ll be hooked! Savory sausage, flavorful veggies, creamy beans, and tender pasta in a rich cream broth will satisfy even the pickiest eaters. Make ahead or at the last minute, this easy soup is perfect for any cooking level and will quickly land a spot in your seasonal rotation.

Ingredients you’ll need

You might be wondering… what makes this soup so special? Honestly, it's a bunch of simple ingredients. Let’s break them down:

• Olive oil – Used to sauté the vegetables and brown the sausage, adding richness to the soup base.
• Ground Italian sausage (mild or spicy) – Adds hearty protein and savory flavor, with the option to adjust the spice level to your liking.
• Onion – Provides a savory, slightly sweet flavor and aromatic base to enhance the depth of the soup.
• Celery – Brings a subtle crunch and fresh flavor that balances the richness of the sausage and broth.
• Carrot – Adds a touch of sweetness and pop of color, while also enhancing the texture of the soup.
• Garlic – Adds a rich, pungent flavor that complements the sausage and vegetables, making the soup more flavorful.
• White beans – Provide a creamy texture and add extra protein and fiber to the soup, making it more filling.
• Chicken broth – The base of the soup provides a savory and comforting flavor that ties all the ingredients together.
• Ditalini pasta – Perfect for this cozy sausage soup because its small shape and size make each bite enjoyable and comforting without overwhelming the texture.
• Kale – Adds a boost of nutrients and a hearty texture. Any type of kale works well in this soup.
• Italian seasoning – A blend of herbs that brings warmth and familiar flavors to the soup, enhancing the overall taste.
• Sea salt – Helps bring out the natural flavors of the ingredients and seasons the soup.
• Black pepper – Adds a subtle heat and depth of flavor that complements the sausage and vegetables.
• Half and half – Adds creaminess to the soup, making it rich and smooth without being too heavy.

How to make sausage and kale soup

1. Sauté the sausage in olive oil until browned, then drain excess grease.
2. Add diced onion, garlic, celery, and carrot; cook until softened.
3. Stir in white beans, chicken broth, and pasta. Bring to a boil, then simmer until pasta is tender.
4. Add kale and seasoning, and simmer until the kale is wilted.
5. Stir in half and half and adjust the seasoning to taste.

It's that easy! Great for beginners!!

Recipe Tips

• Prep ahead: Dice the onion, celery, and carrot a day or two ahead and refrigerate until ready to save time.
• Sausage variety: Sausage links can be used, or you can remove the casings and use them as ground sausage.
• Cooked vs dried beans: Using canned or cooked beans is essential for the timing of this 30-minute soup. If using dried beans, be sure to fully precook them before using.
• Handling kale: Remove thick stems by tearing the leaves away, or finely chop them and add them to the soup for extra nutrients.
• Adjusting the soup texture: To thicken the soup, use a vegetable masher to mash some of the beans and pasta right in the pot—the starch will help thicken the broth. To thin, add broth as needed.
• Reheating leftovers: The pasta absorbs liquid when the soup cools, so you can add extra broth when reheating to adjust the consistency.

Recipe Variations

Want to make it all your own? Here’s how...

• Swap the sausage: Use ground turkey or chicken sausage for a lighter version.
• Use any white beans: Cannellini, great Northern, or navy beans all work well.
• Add extra veggies: Try zucchini, bell peppers, or mushrooms for more texture.
• Seasoning options: Add red pepper flakes or Calabrian peppers for heat. Use basil, oregano, thyme, and rosemary if you don’t have Italian seasoning.
• Different pasta: Use mini shells, orzo, orecchiette, or fideo instead of ditalini.
• Use spinach or Swiss chard: Substitute kale with spinach or Swiss chard.
• Lighten up the dairy: Use any daily liquid for this soup, including half and half or any milk variety.

Even if you don't change a thing, you'll love this hearty soup!

More soup recipes to love

• Italian Sausage Soup
• Chicken Tortilla Soup
• Turkey Vegetable Soup
• Ham and Bean Soup
• Chicken and Tortellini Soup
• Lasagna Soup
• Zuppa Toscana Soup
• Cabbage Roll Soup
• Stuffed Pepper Soup

📖 Recipe

Sausage Kale White Bean Soup

Sausage kale and white bean soup is hearty and comforting, packed with savory sausage, nutritious kale, creamy beans, and tender pasta in a rich, savory broth.

Prep TimePrep Time: 10 minutes mins

Cook TimeCook Time: 20 minutes mins

Total timeTotal Time: 30 minutes mins

Yield 12 cups

Author Traci

5 from 4 votes

Print Pin it for later 📌

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

1x2x3x

• ▢ 1 tablespoon Olive Oil
• ▢ 1 pound Ground Italian Sausage, mild or spicy
• ▢ ½ large Onion, diced (about 1 cup)
• ▢ 6 cloves Garlic, minced
• ▢ 2 ribs Celery, diced (about 1 cup)
• ▢ 1 large Carrot, diced (about 1 cup)
• ▢ 2 (14-ounce cans) White Beans, rinsed and drained (about 3 cups)
• ▢ 8 cups Chicken Broth
• ▢ 1 cup Ditalini Pasta, or macaroni noodles
• ▢ 1 ½ teaspoons Italian Seasoning
• ▢ 1 teaspoon Sea Salt
• ▢ ½ teaspoon Black Pepper
• ▢ 4 cups Kale, chopped
• ▢ 1 cup Heavy Cream, or half and half

Instructions

• Heat a 4.5-quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
• Add the GROUND ITALIAN SAUSAGE, breaking it up with a stirring utensil. Cook until browned, about 5-7 minutes. Drain any excess grease from the pot.
• Add the ONION, CELERY, CARROTS, and GARLIC. Sauté for 5-7 minutes until the vegetables soften.
• Stir in the WHITE BEANS, CHICKEN BROTH, PASTA, ITALIAN SEASONING, SEA SALT, and BLACK PEPPER. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
• Add the KALE and cook for a few minutes, or until it's wilted to your liking.
• Stir in the HEAVY CREAM and let everything simmer for an additional 2-3 minutes until heated through.
• Taste and adjust salt if needed. Serve warm.
• To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 3 months.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Prep ahead: Dice the onion, celery, and carrot a day or two ahead and refrigerate until ready to save time.

Sausage variety: Sausage links can be used, or you can remove the casings and use them as ground sausage.

Cooked vs dried beans: Using canned or cooked beans is essential for the timing of this 30-minute soup. If using dried beans, be sure to fully precook them before using.

Handling kale: Remove thick stems by tearing the leaves away, or finely chop the stems and add them to the soup for extra nutrients.

Adjusting the soup texture: To thicken the soup, use a vegetable masher to mash some of the beans and pasta right in the pot—the starch will help thicken the broth. To thin, add broth as needed.

Reheating leftovers: The pasta absorbs liquid when the soup cools, so you can add extra broth when reheating to adjust the consistency.

Equipment

• measuring cups
• measuring spoons
• chef's knife
• cutting board
• 4.5-quart Dutch oven or stockpot
• stirring utensil

Nutrition

Serving: 1cup | Calories: 256kcal | Carbohydrates: 16g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 447mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1808IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course entree, Main Course, Soup

Cuisine American, Italian

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