This hearty sausage white bean soup is made with Italian sausage, kale and vegetables in a rich tomato broth. Easy to make in one pot, this delicious soup is a warming and filling dinner that's perfect for colder days.
This post may contain affiliate links. Read my privacy policy here.
Rich, hearty and full of flavor, this sausage white bean soup is an easy one-pot dinner. Italian sausage, creamy white beans and tender kale are simmered with vegetables, tomatoes and herbs for a cozy and satisfying meal.
It's easy enough for busy weeknights and the leftovers taste great the next day.
For more easy sausage dinners, try my Sausage and Bean Casserole and One Pot Sausage Pasta.
For more hearty and easy meals, be sure to try my sausage and bean casserole and one pot sausage pasta, or browse my other soup recipes.
Ingredients
- Sausage: I used an Italian sausage, but any will work well. Chorizo would be a great choice!
- Vegetables: Onion, carrots, garlic cloves and kale.
- Beans: I used canned white beans (haricot beans) in this soup. Cannellini or Great Northern beans also work well.
- 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 white bean 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
- You can use any canned beans in this soup and other sausage varieties.
- Feel free to add in any other veggies you have in our fridge. Mushrooms and bell peppers would work great.
- This is a pretty thick soup, if you prefer it thinner, then just add in some extra stock.
- If you prefer creamy soups, you can stir in some heavy cream and the end of cooking.
- Parmesan cheese is also a great addition.
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.
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.
I love hearing from you!! If you have tried this sausage, white bean and kale soup, be sure to scroll down and let me know what you thought!
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.1 tablespoon oil
- Add in the sliced sausages and brown on all sides. Remove the sausage from the pan and set to one side.6 Italian sausages
- Turn the heat down slightly and add the onion, garlic and carrot to the pot with a little salt and pepper. Cook until softened.1 large onion, 4 garlic cloves, 2 carrots
- Add in the kale, and cook for few minutes until softened.1 bunch kale
- Add the sausage back to the pot along with the beans, crushed tomatoes, stock, tomato paste, Italian seasonings and bay leaves.1 can haricot beans, 1 can crushed tomatoes, 2 cups chicken stock, 1 can tomato paste, 2 tablespoons Italian seasoning, 2 bay leaves
- Stir well to combine and bring to a boil.
- Let simmer for 5 minutes.
- Remove the bay leaves and serve.salt and pepper to taste
Notes
- This soup recipe is for canned beans, not dried beans.
- 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.
Leave a Reply