There’s something so comforting about a warm bowl of soup, especially when it’s a chilly day outside. One of my absolute favorites is this Kale & Sausage White Bean Soup. If you know me, you know I’m all about cozy meals that pack a punch in flavor without taking a ton of time to prepare. I remember the first time I made this soup; I had a fridge full of ingredients needing to be used up, and they all seemed to combine perfectly into this delicious, hearty dish! It’s one of those recipes that feels like a hug in a bowl—warm, hearty, and so satisfying.
Plus, it has that delightful mix of protein, greens, and lots of flavor. The best part? You can easily customize it however you like. Throw in some extra veggies, switch out the sausage for a turkey version, or even make it vegetarian! Let me take you on a journey to create this culinary wonder. Trust me; you’ll want to snuggle up with a big bowl of this soup soon!
What’s in Kale & Sausage White Bean Soup?
- Italian sausage: You can choose between hot or mild based on your spice preference. It adds a fantastic depth of flavor!
- Onion: Diced onion is essential for the aromatic base—sweet and savory, just the way I like it!
- Garlic: Fresh minced garlic packs an aromatic punch; it’s like an invitation right from the pot!
- Kale: Chopped fresh kale not only adds nutrition but also brings a beautiful color and texture to the soup.
- Low-sodium chicken broth: I prefer low-sodium to control the saltiness of the dish, but you can use regular if you like.
- White beans: I use canned cannellini or great northern beans for a creamy, hearty element. Just drain and rinse for the freshest taste!
- Carrots: Sliced carrots add a touch of sweetness and beautiful color to the mix.
- Celery: Chopped celery compliments the onion and carrots for a classic mirepoix base.
- Dried thyme and oregano: These herbs enhance the soup’s warmth and give it that earthy flavor—perfect for a chilly day.
- Red pepper flakes: Spice level is up to you! I love a little kick, but feel free to adjust as needed.
- Parmesan cheese: Grated cheese adds a creamy richness; sprinkle a little more on top for serving for that wow factor!
- Salt and pepper: Of course, don’t forget to season to taste—it’s the secret ingredient for any great dish!
- Crusty bread: Optional but highly encouraged for that perfect dunking experience!
Is Kale & Sausage White Bean Soup Good for You?
Absolutely! This flavorful soup is packed with so many nutritious ingredients. The kale is rich in vitamins A and K, while the white beans offer plant-based protein and fiber, keeping you full and satisfied. Plus, the Italian sausage (especially if you opt for turkey) provides a hearty protein kick that will keep you warm from the inside out.
On the flip side, keep in mind that it can be a bit high in sodium from the broth and cheese, especially if you use regular versions. So if you’re watching your sodium intake, stick to the low-sodium broth and limit the cheese a tad. Overall, it’s a wholesome and nourishing dish that can be made even healthier with a few simple swaps!
Ingredients List
- 1 lb Italian sausage (hot or mild, casings removed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups kale, chopped (stems removed)
- 6 cups low-sodium chicken broth
- 2 (15 oz) cans white beans (like cannellini or great northern), drained and rinsed
- 1 cup carrots, sliced
- 2 celery ribs, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (plus more for serving)
- Crusty bread for serving (optional)
How to Make Kale & Sausage White Bean Soup?
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it up nicely (about 5-7 minutes). Remove the sausage and set it aside, keeping some of that delicious fat in the pot for added flavor.
- In the same pot, toss in the diced onion, carrots, and celery. Let them cook for about 5 minutes until they’re softened and aromatic.
- Next, add in the minced garlic and sauté for another minute until the garlic is fragrant—oh, the smell is heavenly!
- Stir in the chopped kale and let it wilt down for about 3-4 minutes; it will shrink surprisingly, so don’t worry!
- Time to reunite the sausage with the veggies! Return the cooked sausage to the pot, then pour in the chicken broth, add the white beans, thyme, oregano, and red pepper flakes. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow those lovely flavors to meld together.
- Before serving, taste your masterpiece and adjust the seasoning with salt and pepper as needed.
- Just before ladling the soup into bowls, stir in the grated Parmesan cheese, making it creamy and scrumptious. You might want to reserve some to sprinkle on top for a little extra flair!
- Serve with crusty bread on the side, because let’s be real—soup and bread are a match made in heaven!
Soup Secrets for Success!
- Feel free to switch up the greens! Spinach or Swiss chard work beautifully if kale isn’t your thing.
- Want to add more veggies? Bell peppers and zucchini are delicious additions that will up the nutrition factor.
- If you’re freezing leftovers, it’s best to leave the cheese out until you’re ready to enjoy it again; it tends to get a bit rubbery when frozen.
This Kale & Sausage White Bean Soup is one of those recipes that will become a staple in your home. It’s simple enough for weeknights but hearty enough to impress your friends on the weekend. I can’t wait for you to try it! Let me know how it turns out—happy cooking!
