Enjoy an extra cozy and extra delicious meal with this White Bean Kale Sausage Soup. Made with a selection of veggies and Italian sausage, it supplies incredible nutrients and a great dose of protein!
The ultimate cozy soup recipe
The leaves are changing color, the air is getting cooler, football has begun, and the pumpkin and apple scented candles and flavored treats are out in full force. All of this can only mean one thing: fall is here! And with the start of autumn comes the want — no, need — to cozy up with a bowl of hot soup!
The first soup on your season-of-soup menu should be none other than this white bean kale sausage soup. This dish is one of my favorites, thanks in part to the delicious mix of veggies, but also the Italian sausage. It adds an element to the soup that tastes delish alongside the white beans and herbs!
Ingredients in white bean kale sausage soup
This white bean sausage and kale soup is made with a number of ingredients, herbs, and spices. Soups are forgiving, so don't feel like you have to use the specific veggies it calls for. For example, if you're out of celery but have extra carrots, that's fine!
- Olive oil: 2 tablespoon of olive oil kicks off this recipe and will be used to prepare the Italian sausage.
- Italian sausage: As for the sausage, use 1 lb of a mild type. Although, if you like spicy foods, I suppose you could use a spicier variety!
- Yellow onion: Add the first veggie with 1 small diced yellow onion.
- Celery: Follow the onion with 2 stalks of diced celery.
- Carrots: Add more vegetable nutrients with 2 diced carrots.
- Garlic: Then, add some flavor with 3 cloves of minced garlic.
- White beans: Finally, the beans! You will need 3 cans, drained and rinsed. We'll be using 2 cans early in the recipe, and the last can toward the end.
- Salt & pepper: Add more flavor with 1 teaspoon of salt and ½ teaspoon of pepper.
- Chicken broth: Make the dish a soup by adding 6 cups of chicken broth.
- Lemon juice: The juice of one lemon will add a nice subtle tanginess to the soup.
- Rosemary: After the juice, add some fresh herb flavor with 2 tablespoon of fresh chopped rosemary.
- Parsley: Do the same with ¼ cup of fresh chopped parsley.
- Kale: Add some greens by including 3 cups of de-stemmed kale, chopped into small pieces.
- Parmesan: Last but not least, fresh parmesan completes the dish as the perfect topping.
Tools you'll need to make sausage white bean soup
To make this soup, you will need a number of kitchen tools including a dutch oven or saucepot, a spatula, a slotted spoon, a large bowl, a strainer, and an immersion or high-powered blender. For measuring out ingredients, you'll need ½ tsp, 1 tsp, 1 tbsp, ¼ cup, and 1 cup-sized measuring cups.
How to make kale bean sausage soup
Any soup that can be made in a single pot is a winner in my book! Here's how to prepare this easy one-pot white bean kale sausage soup.
First, heat the oil over medium-high heat in a large dutch oven or saucepan. Add the sausage and cook it throughout, breaking it down into small pieces. Remove the sausage from the stove with a slotted spoon and set it aside in a bowl or dish.
Next, cook the onions, celery, and carrots in the leftover sausage oil for about 4-5 minutes, or until the veggies have begun to soften. Then, add the garlic and cook for another minute.
Add two cans of the white beans to the pot, along with the salt and pepper. Mix everything together and then add the chicken broth and lemon juice.
Let the mix boil for 10 minutes over medium heat, and then turn off the heat.
Using an immersion or high-powered blender, blend the soup. You may need to do this in batches, but it's also okay to leave some chunks. I like mine a little chunky.
Next, pour the soup back into the dutch oven and set the heat to medium-low.
Add the third can of beans followed by the rosemary, parsley, and kale. Stir and let cook for 10 more minutes.
Top with parmesan, and enjoy!
Recipe Tips
Can I substitute turkey sausage?
Absolutely! Any sausage can be used. Prepare as directed for the best result.
Can I make this recipe vegetarian?
This recipe can be made vegetarian-friendly by omitting the sausage and substituting the chicken broth with vegetable broth. If you're worried about the density from the lack of sausage, feel free to double up some of your veggies. Another option is to add a potato or two in place of the sausage!
Optional add-in idea
Want to bulk up your soup a bit more? Add a potato! A chopped russet potato adds density and thickness to the soup. If you want the potato but also want to maintain the density of the soup as it is, replace the last can of beans (the beans you add at the end) with the potato. Go for a potato that is medium-sized so it's about the same density as the can's worth of beans.
Freezing for later
Soup is known to be a great freeze-for-later meal, and this one follows suit! To store, allow the soup to reach room temperature before transferring it to an airtight container. Then, store in the freezer for up to 3 months, or place in the refrigerator for enjoying within a few days.
Reheat on the stove.
If you liked this recipe, you'll want to try these!
The official soup season has begun! Here are some more soup ideas to try as the weather gets chillier and we try to make our homes extra cozy.
- Easy Cheeseburger Soup Recipe
- Butternut Squash Soup (Vegan, Dairy-Free)
- Lemon Chicken Orzo Soup
- Healthy Stuffed Pepper Soup
All recipes by Erin Morrissey and Photos by Sierra Inn
White Bean Kale Sausage Soup
Ingredients
Method
- In a large dutch oven or saucepan, heat oil over medium-high heat. Add sausage and cook throughout, breaking down into small pieces. Remove from stove with slotted spoon and set aside.
- Cook onions, celery, and carrots in the leftover sausage oil for about 4-5 minutes or until veggies have begun to soften. Then add garlic and cook for another minute.
- Add two cans of white beans to the pot, along with salt and pepper. Mix up and then add chicken broth and lemon juice.
- Let boil for 10 minutes over medium heat. Turn off heat.
- Either using an immersion blender or high powered blender, blend soup. You may need to do this in batches but it is also okay to leave some chunks! I like mine a little chunky.
- Pour soup back into dutch oven, turn on medium-low heat.
- Add the sausage back in, and then add in the third can of beans, rosemary, parsley, and kale. Stir and let cook for 10 more minutes.
- Serve and top with parmesan.
Chelsea Bourdon says
I have made this a few times now and it is SO good, even my 1 year old loves it.
Erin says
Hi Chelsea, so happy it was a hit!!
Lisa says
Delicious!
Erin says
Hi Lisa, so happy you loved it!!
Mary says
Had this again today! It is so yummy! Thank you for the recipe!
Erin says
Hi Mary, so glad you loved it!!
Mary andert says
This soup is so good! I did not put it in the blender didn’t think you needed to do that.I don’t like it to mushy.
Erin says
Hi Mary, so happy you liked it!!
Valerie says
Wow this soup is fantastic! I’m the type to take liberties and add my own extra seasonings, but I did not have to with this one. I was skeptical, but it was on point. The sausage adds enough salt and flavor, and rosemary was a very good touch… Everything came together just right. Will definitely save for the future.
Erin says
Hi Valerie, so glad you enjoyed it!!
Valerie says
Wow this soup is fantastic! I’m the type to take liberties and add my own extra seasonings, but I did not have to with this one. I was skeptical, but it was on point. The sausage adds enough salt and flavor, and rosemary was a very good touch… Everything came together just right. Will definitely save for the future.
Erin says
Hi Valerie, so happy you loved it! 🙂
Alicia Connelly says
Absolutely the best soup!! Such an awesome flavor, hearty and beautiful!! This will easily impress if making for guests!!!
Erin says
Hi Alicia, so happy you loved it!! 🙂
Michelle says
I made this with andouille sausage and imitated the lemon and rosemary. It was very good. My family enjoyed it and it is in our regular rotation. Thank you.
Erin says
Hi Michelle, so happy everyone enjoyed it!!
Jennifer says
Super yummy! I subbed the potato for a can of beans, and used Lightlife veggie sausage. Such good flavor! Thank you!
Erin says
Hi Jennifer, so happy you loved it!!
Tonya says
With the cold weather these last few weeks, this was the perfect soup to warm us up. Made at the beginning of the week and had several nights for dinner.
Erin says
Hi Tonya, so happy you loved it! 🙂
Sandyrose says
Delishousness!! Started
With dry beans had no canned,but quick method had soft beans in 2.5 hrs.Only had FF half n half but still rich in taste. Yes! The smoky paprika nailed it. Thanks for sharing!!
Erin says
Hi Sandyrose, so happy you liked it!! 🙂
Kelly says
My entire family (including my 16 month old) LOVED it!
Erin says
Hi Kelly, so happy it was a hit!! 🙂
Phyllis says
I absolutely loved this soup, I made it for New Years Day added spicy andouille sausage, and had toasted sourdough bread with it - Magnifique!
Erin says
Hi Phyllis, so happy you enjoyed it! Cheers to 2025!
Allie says
So flavorful and easy to make!
Erin says
Hi Allie, so happy you liked it!
Courtney says
I’ve made this recipe countless times, and finally found an opportunity to comment and say thank you for such a delicious staple in our rotation. I use any dry white or light bean on hand, cook the whole pound, double everything else, and serve w small pasta on top to make kids happy. Thanks so much!
Erin says
Hi Courtney, so glad you all loved it!! 🙂
Benedette says
Erin you did it again! this soup is so hearty and the taste is just spot on. I am loving it and regret not making two batches ahead of time!
Erin says
Hi Benedette, so happy you loved it! 🙂
Diane says
Wow! This soup is amazing! As someone said before those fresh herbs, especially the rosemary and lemon give it an amazing flavor. It was a chilly evening and I was so thankful that I found this recipe 🙂
Erin says
Hi Diane, so happy you like it and yes, fresh herbs are great! 🙂
Whitney Rutledge says
This recipe had a lot of flavor! Yummy
Erin says
Hi Whitney, so happy you loved it! 🙂
Della says
Delicious! Loved the flavor from the fresh herbs and the brightness from the lemon! We enjoyed it without blending. This recipe is a keeper!
Erin says
Hi Della, so happy you loved it so much! 🙂
Valeri says
I love this soup. I make it as is, except I add 2 small 1 inch by 1/2 inch pieces of parmesan rind. Be careful of the salt if you do add any rind. I've made this soup many times. it's one of my go tos for taking to work for lunch.
Erin says
Hi Valeri, so happy you love it so much and make it your own! 🙂