This Sausage, White Bean, and Kale Soup is a bonafide soup season winner! Super simple, hearty, healthy ingredients with really easy prep and it's the coziest soup to have on hand for easy meals throughout the week.
Hey, hey! It's my favorite kind of post day! It's soup day!! There are just so many reasons to love a hearty soup...a.) it's typically quick and much can be done while simmering b.) there is always chicken stock in this house and c.) the term 'soup' fits a wide variety of ingredients.
Anyway, the soup du jour brings you Sausage, White Bean, and Kale Soup. Hang on to your hats friends.
Why I Love Italian Sausage Soup
Ok, so it's not like the wildly sought-after truffles of Europe, but it's dang delish and super duper easy to make. Plus, with all those veggies and beans in there you'll be feeling so good about yourself.
This sausage and white bean soup has become a back pocket family recipe besides the taste is because its so easy to prep and cook.
All you need to do is chop and cook the veggies, then the sausage, add the rest of your ingredients and bring it all to a simmer. Easy peasy.
Beyond the work, the flavors and textures are on point. Savory sausage, tender veggies, and almost creamy beans, with just a touch of acidity from the tomatoes - everything just plays so well together!
My favorite way to enjoy a bowl is with a heart piece of sourdough bread toasted with a little butter and swiss cheese on top. Kind of like french onion soup without the onion soup part!
Ingredients and Substitutions
Okay, so one of the best things about this Sausage, White Bean, and Kale Soup is that you can adjust it to any flavor profile, pick your favorites, and off you go!
If you don't like kale, or you just can't find it in the store - Use spinach! The flavor and texture profile is somewhat similar and loaded with green goodness!
I love white beans, they are a personal favorite of mine but you can use most beans! In my experience navy beans, cannellini beans or great north beans work best with this soup recipe.
When you're at the market, try to find the loose sausage without the casing. If that's unavailable, you can just squeeze out the sausage from the casing.
After cooking the sausage, it's just a matter of adding the veggies, sautéing it all together, and letting it simmer.
To lighten up this already healthy soup, you can make a few minor adjustments to the ingredients.
1.) Use low-sodium chicken broth.
2.) Substitute chicken or turkey sausage for the full-fat sweet Italian sausage in the recipe.
3.) After cooling the soup, transfer it to storage containers and chill it in the refrigerator overnight. The next day, any fats in the soup will have risen to the top and solidified. Then just use a spoon to skim it off the top! You certainly won't lose any flavor, just a few unnecessary calories. Win-win.
How to Make Tuscan White Bean and Sausage Soup
In a large pot, heat the oil over medium-high heat. Cook the onions, garlic, and carrots. Add the herbs and sausage and cook using a wooden spoon or spatula to break it into smaller pieces until cooked through. Stir in the white wine to deglaze the pan, scraping the bottom of the pan.
Add the sausage and cook using a wooden spoon or spatula to break it into smaller pieces until cooked through. Stir in the white wine to deglaze the pan, scraping the bottom of the pan. Add kale and cook down for a few minutes before adding the remaining ingredients.
Add the chicken stock and bay leaves. Season with salt and pepper. Bring the soup to just a boil, stirring occasionally, then reduce the heat to medium-low and simmer for about 10 to 15 minutes.
Enjoy right away or let cool before transferring to a storage container. This soup also freezes great to make ahead and defrost when you don't feel like cooking!
After it has cooled, seal it up in an airtight container, and place it in the fridge. It will last up to 5 days.
Yes absolutely! Make sure it is thoroughly cooled, then put it into a Tupperware box, ziplock baggy, or whatever you like to use. Pop it in the freezer and it will last up to 3 months! Just defrost and heat it up on the stove or microwave when you are ready to eat it!
I wouldn't recommend it! Make sure you keep it covered when you aren't cooking, and when it has cooled down, transfer it to the fridge or freezer. You don't want any nasty bacteria to get in there and spoil it!
Hungry for More Soup Recipes?
Of course, you are! When it is this snowy outside - who doesn't want more warming soup recipes to enjoy?! While I have a lot - and I mean a lot - of soup recipes on this blog, I am going to share just a few of my favorites.
Creamy Tomato Basil Soup, it's a classic! Who doesn't love it? Especially when it only uses 8 ingredients, and will be in a bowl, on the table in only 35 minutes!
White bean and parsnip soup - I told you I love white beans! A simple yet incredibly rich soup filled with garlic, leeks and sage!
If you are looking for a hearty soup that is also super creamy, then try my Sausage Apple Butternut Squash Soup, the name says it all really!
And if it's decadence you want, check out my French Onion Soup, made in the slow cooker and topped with perfectly gooey cheese!
If guys need me, I'll be hanging out in my pajamas with a cup of Sausage, White Bean, and Kale Soup enjoying the snow day. Well, until tomorrow at least when I'm asking myself (once again) why I live somewhere it snows!
Did you make this Sausage, White Bean, and Kale Soup? If so, please consider leaving a star rating and comment below! Don't forget to tag @hungerthirstplay when you post on Instagram and Facebook so I can see all your hard work!
If you love Pinterest as much as I do, you can leave a photo of your delicious eats on this pin.
Sausage, White Bean, and Kale Soup
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion (diced)
- 1 clove garlic (minced)
- 2 large carrots (peeled and dice)
- 1 pound loose sweet Italian sausage
- 1 head tuscan or lacinato kale (large stems removed, chopped in bite size pieces)
- ½ cup white wine
- 2 15-ounce cans small white beans (drained, rinsed)
- 1 15-ounce can diced tomatoes
- 8 cups chicken stock
- 2 sprigs thyme
- 2 sprigs oregano
- 2 bay leaves
- ⅛ teaspoon red pepper flakes (optional)
- salt and pepper
- In a large pot, heat the olive oil over medium-high heat. Cook the onions until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the carrots and herbs and season with salt and pepper. Cook for about 2 minutes, stirring frequently.2 tablespoon extra virgin olive oil, 1 medium yellow onion, 1 clove garlic, 2 large carrots, 2 sprigs thyme, 2 sprigs oregano, salt and pepper
- Add sausage and cook using a wooden spoon or spatula to break into smaller pieces until cooked through. Stir in the white wine to deglaze the pan, scraping the bottom of the pan.1 pound loose sweet Italian sausage, ½ cup white wine
- Add kale and cook with existing ingredients for 3 to 5 minutes. Once kale has begun to cook down, add the white beans and diced tomatoes. Stir to combine.1 head tuscan or lacinato kale, 2 15-ounce cans small white beans, 1 15-ounce can diced tomatoes
- Add the chicken stock and bay leaves. Season with salt and pepper. Bring the soup to just a boil, stirring occasionally, then reduce the heat to medium low and simmer for about 10 to 15 minutes.8 cups chicken stock, 2 bay leaves, ⅛ teaspoon red pepper flakes
- The amount of salt required for seasoning will vary depending on the chicken stock. Start small and add over the course of time the soup is simmering and taste as you go.
- If fresh herbs are unavailable, substitute ½ teaspoon dried herbs.
- If loose sweet Italian sausage is unavailable you can use links and remove the casing.
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