Delicious, rich and hearty, this chunky sausage and kale soup is the perfect way to warm up from the inside out. Easy to make in one pot, it is filled with healthy ingredients and is great for make ahead meals.
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It’s definitely soup weather here in Toronto, and we’ve been warming our cockles this week with this delicious and hearty sausage, kale and white bean soup.
Simple to make, this rich soup is made with a tomato base, Italian herbs and sausage and lots of fresh veggies. It' full of flavor and perfect for soup season.
This protein-loaded soup will keep you feeling full and satisfied.
For more hearty and easy meals, be sure to try my sausage and bean casserole and one pot sausage pasta.
Ingredients
- Sausage: I used an Italian sausage, but any will work well. Chorizo would be a great choice!
- Vegetables: Onion, carrots, garlic and kale.
- Beans: I used white beans (haricot beans) in this soup. They are a great source of protein and fiber and make this soup really hearty. This recipe uses canned beans, not dried.
- Crushed tomatoes and tomato paste: For a rich and flavorful base.
- Stock: I used my homemade chicken stock in this recipe, but store bought chicken broth will be just fine.
- Seasonings: Italian seasoning, bay leaf and sea salt and black pepper to taste.
How to make sausage and kale soup
- Brown the sausage in a large dutch oven, or heavy bottomed pot, on a medium-high heat on the stove top and set to one side (photo 1).
- In the same pot, sauté and soften the onions, garlic and carrots (photo 2).
- Add the kale and cook until soft (photo 3).
- Add in the rest of the ingredients, bring to the boil and let simmer before serving (photo 4).
Recipe Variations
- Make it vegetarian or vegan by using vegetable broth and using a plant based sausage.
- Feel free to add in any other veggies you have in our fridge. Mushrooms and bell peppers would work great.
- I like to use haricot beans (navy beans) in this soup, but you can use any canned beans you have in your cupboard. Cannellini beans, black beans and kidney beans all work well.
- This is a pretty thick soup, if you prefer it thinner, then just add in some extra stock.
- Add in some parmesan cheese.
- If you prefer creamy soups, you can stir in some heavy cream and the end of cooking.
- Add in other herbs and spices. Red pepper flakes, paprika, rosemary and oregano are all great choices.
Frequently Asked Questions
Once you have made your soup, let it cool to room temperature before placing in an airtight container. It will keep well in the fridge for up to 4 days.
Reheat the soup slowly on the stovetop on a medium heat, stirring occasionally until warmed through. You can also reheat it in the microwave on full power for 3 minutes, stirring halfway.
Yes! This soup is great for freezer meals and it will keep well for up to 6 months, stored in a freezer safe container. Thaw the soup overnight before reheating.
This sausage and kale soup is really hearty, and can easily be served by itself. For a fuller meal, we had it with some garlic bread, and cornbread, biscuits or buttered crusty bread will all work equally as well. For something a little lighter, serve it with a simple Caprese side salad.
Recipe Notes and Tips
- Be sure to soften your veggies well before adding the liquid. This process helps to draw out the natural flavors to create one tasty soup.
- Drain and rinse the beans well. Canned beans can often have a metallic and salty taste, so give them a good rinse under running cold water before adding them to the pot.
- If making ahead of time, let the soup cool completely before storing it.
- Taste your soup before serving and add salt and pepper if required.
More Soup Recipes
- Carrot and Orange Soup
- Creamy Mushroom Soup
- Roasted Cauliflower Soup
- Thai Chicken and Rice Soup
- Vegan Sweet Potato & Butternut Squash Soup
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Sausage, Kale and White Bean Soup
Ingredients
- 1 tablespoon oil
- 6 Italian sausages (cut into slices)
- 1 large onion (sliced)
- 4 garlic cloves (minced)
- 2 carrots (peeled and cut into pieces)
- 1 bunch kale (stems removed)
- 1 can haricot beans (540ml / 19oz) (drained and rinsed)
- 1 can crushed tomatoes (796ml / 27oz)
- 2 cups chicken stock (475ml)
- 1 can tomato paste (156g / 5.5oz)
- 2 tablespoons Italian seasoning
- 2 bay leaves
- salt and pepper to taste
Instructions
- Heat the oil on a high heat in a large pot.
- Add in the sliced sausages and brown on all sides. Remove the sausage from the pan and set to one side.
- Turn the heat down slightly and add the onion, garlic and carrot to the pot with a little salt and pepper. Cook until softened.
- Add in the kale, and cook for few minutes until softened.
- Add the sausage back to the pot along with the beans, crushed tomatoes, stock, tomato paste, Italian seasonings and bay leaves.
- Stir well to combine and bring to a boil.
- Let simmer for 5 minutes.
- Remove the bay leaves and serve.
Notes
- Be sure to soften your veggies well before adding the liquid. This process helps to draw out the natural flavors to create one tasty soup.
- Drain and rinse the beans well. Canned beans can often have a metallic and salty taste, so give them a good rinse under running cold water before adding them to the pot.
- If making ahead of time, let the soup cool completely before storing it.
- Taste your soup before serving and add salt and pepper if required.
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