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    Home » Cook » Easy Weeknight

    Published: Feb 13, 2021 by Slow The Cook Down

    Sausage, Kale and White Bean Soup

    Jump to Recipe Print Recipe
    Pinterest graphic. Sausage and kale soup with text.
    Pinterest graphic. Sausage and kale soup with text.
    Pinterest graphic. Sausage and kale soup with text.
    Pinterest graphic. Sausage and kale soup with text.

    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.

    Sausage, kale and bean soup in a dutch oven and served into two white bowls.

    This post may contain affiliate links. Read my privacy policy here.

    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.

    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.
    • Crushed tomatoes and tomato paste: For a rich and flavorful base.
    • Stock: I used my homemade chicken stock in this recipe, but store bought will be just fine.
    • Seasonings: Italian seasoning, bay leaf and salt and pepper to taste.
    Close up of the soup in a red pot with a wooden spoon.

    How to make sausage and kale soup

    • Brown the sausage in a large pot and set to one side (photo 1).
    • In the same pot, 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).
    Four step by step photos to show how to make the soup.

    Recipe Variations

    • Make it vegetarian or vegan by using vegetable stock 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 white beans in this soup, but you can use any canned beans you have in your cupboard.
    • This is a pretty thick soup, if you prefer it thinner, then just add in some extra stock.

    Frequently Asked Questions

    How long does it keep?

    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.

    Can you freeze it?

    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.

    What do you serve it with?

    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.

    Overhead shot of red soup in a white bowl.

    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
    A bowl of soup with a spoon in it.

    I love hearing from you!! If you have tried this sausage and kale soup, be sure to scroll down, give them a star rating and let me know what you thought!

    For more tasty treats, food inspiration and fun, be sure to follow me on Facebook, Instagram, Twitter and Pinterest – come say hi!

    Be sure to keep in touch and sign up to Slow The Cook Down to grab your free e-book ‘Stress Free Recipes Made For Sharing’

    Sausage and kale soup in a dutch oven with a wooden spoon.

    Sausage, Kale and White Bean Soup

    Delicious, rich and hearty, this chunky sausage and kale soup is the perfect way to warm up from the inside out.
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 599kcal
    Author: Slow The Cook Down

    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.

    Nutrition

    Calories: 599kcal | Carbohydrates: 37g | Protein: 27g | Fat: 39g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1280mg | Potassium: 1415mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6174IU | Vitamin C: 44mg | Calcium: 183mg | Iron: 6mg
    Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!
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    Slow The Cook Down is all about taking life down a notch - stopping to enjoy the smell from the roast chicken you just pulled from the oven. Here, there's no reason to hurry or stress; dinner will get done, and it will be delicious! Pour a glass of wine and settle in to try something new.

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