Sausage Kale and White Bean Soup is so hearty and comforting on a cold Fall and Winter's Day. It's full of fiber, vitamins and protein, and comes together all in one pot for an easy & filling meal. Plus, ready in just one hour!
I'm a big fan of soup season and I could eat soup just about everyday. This Kale and White Bean Soup is the best because it's healthy and you don't have to feel guilty about going in for a second helping.
For more healthy soup recipes, check out this Chicken Tikka Masala Soup, Turkey Lentil Soup, and Vegetable Rice Soup.
Jump to:
Why You'll Love This Soup Recipe:
- Easy to Make. Simple step by step instructions that even beginner cooks can follow.
- One Pot. All the ingredients cook in just one pot for quick and easy clean up.
- Healthy. This soup is packed with fiber, protein, and lots of nutrients.
- Filling. No need to cook a main course with this soup because it's really filling. I usually serve it with a slab of French bread or a slice of sourdough.
- Quick and Big on Flavor. This Sausage White Bean Soup recipe doesn't need hours of cooking to build flavor. It's ready in just one hour!
For more Sausage Dinner Recipes, try this Sausage Gnocchi with Spinach, Italian Sausage in the Air Fryer and Cajun Shrimp and Sausage Pasta.
Ingredients:
Italian Sausage: Use ground Italian sausage, or about 4 to 5 Italian sausage links with the casings removed. Italian sausage is already packed with lots of seasonings, which makes us able to add less spices to the actual recipe, and still get bold taste.
Cannellini Beans: A white bean, sometimes called white kidney beans, are hearty and fabulous in soups. They're high in fiber and protein, loaded with vitamins, and low in fat and calories. Make sure to buy the canned version. Dried beans take a lot longer to cook.
Kale: There are tons of types of Kale and I used Curly Kale for this recipe, but any type will work great.
Parmesan Cheese: I highly recommend Parmigiano Reggiano cheese, freshly grated fine for serving. It brings in a superior nutty taste versus other brands, and melts well.
Chicken Stock: My pantry is loaded with chicken stock in the colder months and I highly recommend the Kirkland's brand from Costco or Kitchen Basics. I hardly ever use Chicken Broth for recipes, and really don't recommend it for soups. The flavors are usually bland and watery. Chicken Stock is cooked with the bones and has a much deeper, rich taste.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The Cannellini Beans can be substituted with canned Northern Beans or Garbanzo Beans, also known as Chickpeas.
Any type of kale can be used in this recipe, just make sure to remove the thick stems before chopping.
The pipette pasta can easily be substituted with another small noodle, like small shells, elbows, or ditalini.
If you want to add a delicious garnish try my Soup Croutons too!
How to Make Sausage Kale White Bean Soup:
Step 1: In a large dutch oven over medium low heat, add in olive oil and the Italian sausage. Break the sausage up with a meat masher or wooden spoon as it cooks for 4 to 5 minutes.
Step 2: Toss in the onions and cook for another 2 to 3 minutes.
Step 3: Sprinkle in the garlic, salt, black pepper, crushed red pepper, and bay leaf. Stir and cook for another minute. Add in the cannellini beans.
Step 4: Pour in the chicken stock. Cover and bring to a boil, then reduce the heat to low and allow to simmer on low heat for about 10-15 minutes.
Step 5: Sprinkle in the kale and pasta, then cover and cook until the pasta is cooked through, about 15 minutes, stirring well half way through. Note: Stir with a wooden spoon about 5-8 minutes into the pasta cooking to make sure it isn't sticking to the bottom.
Step 6: Turn off the heat on the stovetop, so the pasta doesn't continue to cook. Ladle into bowls, then top with parmesan cheese. Serve and enjoy!
Expert Tips:
- Make sure to stir the pasta with a wooden spoon about 5 to 8 minutes after adding it into the soup because it loves to stick to the bottom of the pot.
- Drain and rinse the cannellini beans to remove the syrup like sauce on the beans.
- Remove the kale stems before chopping and adding into the soup. They will continue to be hard even when cooked, so I prefer to leave them out entirely.
- Turn the heat off to the soup after the pasta is fully cooked and remove from the stovetop to avoid the pasta from overcooking and becoming mushy.
Love Kale Recipes? Try this Crunchy Kale Salad, Chicken Minestrone Soup and Kale Pomegranate Salad.
Recipe FAQs:
Simply store in the dutch oven with cover or transfer into a sealed container in the fridge for up to 2-3 days. Reheat in the dutch oven or a small pot over medium low heat until hot.
Add pasta into the soup for the last 15-20 minutes of cooking. Then, turn off the heat to the stovetop once the pasta is cooked properly. It's not good to simmer soups for a long time with pasta, because it will turn mushy.
More Delicious Soups to Try:
If you tried this Sausage Kale and Bean Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Sausage Kale and White Bean Soup
- Total Time: 55 minutes
- Yield: 6 bowls 1x
Description
Sausage Kale and White Bean Soup is so hearty and comforting on a cold Fall and Winter's Day. It's full of fiber, vitamins and protein, and comes together all in one pot for an easy & filling meal. Plus, ready in an hour!
Ingredients
- 1 tablespoon olive oil
- 1 lb ground Italian sausage or 4 large Italian sausage links, casings removed
- 1 cup yellow onion, diced small
- 2 garlic cloves, minced
- ½ teaspoon salt + more to taste if needed (depends on chicken stock brand, as some are more salty tasting)
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 dried bay leaf
- 15 ounce can of cannellini beans, rinsed and drained
- 64 ounces chicken stock
- ¾ cup pipette pasta (or small shells, elbows or ditalini)
- 2 cups chopped kale, with stems removed
- Topping/Garnish: ½ cup parmesan cheese
Instructions
- In a large dutch oven over medium low heat, add in olive oil and the Italian sausage. Break the sausage up with a meat masher or wooden spoon as it cooks for 4 to 5 minutes.
- Toss in the onions and cook for another 2 to 3 minutes.
- Sprinkle in the garlic, salt, black pepper, crushed red pepper, and bay leaf. Stir and cook for another minute. Add in the cannellini beans.
- Pour in the chicken stock. Cover and bring to a boil, then reduce the heat to low and allow to simmer on low heat for about 10-15 minutes.
- Sprinkle in the kale and pasta, then cover and cook until the pasta is cooked through, about 15 minutes, stirring well half way through. Note: Stir with a wooden spoon about 5-8 minutes into the pasta cooking to make sure it isn't sticking to the bottom.
- Turn off the heat on the stovetop, so the pasta doesn't continue to cook. Ladle into bowls, then top with parmesan cheese. Serve and enjoy!
Notes
- Make sure to stir the pasta with a wooden spoon about 5 to 8 minutes after adding it into the soup because it loves to stick to the bottom of the pot.
- Drain and rinse the cannellini beans to remove the syrup like sauce on the beans.
- Remove the kale stems before chopping and adding into the soup. They will continue to be hard even when cooked, so I prefer to leave them out entirely.
- Turn the heat off to the soup after the pasta is fully cooked and remove from the stovetop to avoid the pasta from overcooking and becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Rob
Super tasty with a lot of flavor!