Hearty, cozy, and soul-warming — this Italian sausage white bean soup is the comforting bowl you’ll want to come home to on chilly nights.
Packed with protein, veggies, and tender beans in a flavorful broth, it’s a feel-good dinner made in one pot!
Why You’ll Love This Recipe
One-pot meal that’s fast and satisfying
Made with wholesome ingredients like white beans, kale, and chicken sausage
Perfect for meal prep or busy weeknights
Naturally gluten-free and dairy-optional
Ready in under 45 minutes
Ingredient Highlights
Here’s what makes this soup so good:
Italian chicken sausage – Adds rich flavor and a hearty bite.
Great northern beans – Creamy, mild, and protein-packed.
Fire-roasted tomatoes – Bring a smoky depth and a pop of color.
Kale – Wilts perfectly into the broth for added nutrients.
Lemon juice – Brightens the whole bowl and balances the flavors.
Parmesan rind – Optional, but adds umami richness.
Pro Tips Before You Start
Brown the sausage well to lock in flavor.
Add kale at the end so it stays vibrant and tender.
For extra creaminess, mash a few of the beans before stirring them in.
Use a high-quality broth for best results — it’s the backbone of your soup!
How to Make Italian Sausage White Bean Soup with Kale
Step 1: Brown the sausage
In a large pot or Dutch oven, heat olive oil over medium heat.
Add sliced sausage and cook until golden on both sides. Remove with a slotted spoon and set aside.
Step 2: Sauté the vegetables
Add a little more oil to the pot if needed.
Sauté carrots, zucchini, and onion until softened.
Stir in the garlic and cook until fragrant.
Step 3: Build the soup base
Add Italian seasoning, salt, red pepper flakes, diced tomatoes, beans, broth, and parmesan rind (if using).
Bring to a boil, then lower heat and simmer gently.
Step 4: Add greens and finish
Stir in chopped kale and cooked sausage.
Add lemon juice and simmer just until the kale is wilted.
Taste and season with salt, pepper, or more lemon juice.
Step 5: Serve and enjoy
Ladle into bowls and serve warm with crusty bread, crackers, or extra grated Parmesan on top.
What to Serve It With
Crusty garlic bread
A green salad with balsamic vinaigrette
Grated parmesan or pecorino on top
Toasted sourdough for dunking
Variations & Substitutions
Use pork sausage or turkey sausage if preferred.
Swap spinach or Swiss chard for kale.
Add pasta or rice for a heartier meal.
For dairy-free, skip the parmesan rind.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months (leave out the parmesan rind if freezing).
Reheat gently on the stovetop or microwave, adding broth if needed.
FAQs
Can I use dry beans instead of canned?
Yes, just cook them ahead of time until tender, then use as directed.
What if I don’t have kale?
Spinach, escarole, or chard all work beautifully here.
Is this soup spicy?
It has a mild kick from the red pepper flakes. Feel free to reduce or omit if preferred.
Can I make this vegetarian?
Yes! Swap the sausage for plant-based sausage and use vegetable broth.
Do I need to peel the zucchini?
Nope — just chop and toss it in!
How do I make it creamier?
Try blending a cup of soup or stirring in a splash of cream or coconut milk.
Can I prep this ahead?
Absolutely — it tastes even better the next day!
Final Thoughts
This Italian sausage white bean soup with kale is everything I want in a weeknight dinner — cozy, nourishing, and big on flavor with very little effort.
Whether you’re making it for meal prep or warming up a crowd, it’s a go-to that always satisfies.
Cozy Italian Sausage, White Bean & Kale Soup
Ingredients
- 1 tablespoon olive oil plus more as needed
- 12 oz. Italian chicken sausage sliced into rounds
- 2 carrots chopped
- 1 small zucchini chopped
- 1 cup yellow onion diced (from ½ large onion)
- 3 garlic cloves minced
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 15 oz. fire-roasted diced tomatoes 1 can
- 30 oz. great northern beans drained and rinsed (2 cans)
- 6 cups chicken broth
- Parmesan rind optional
- 1 bunch kale chopped
- 1 tablespoon lemon juice or more to taste
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat.
- Brown sausage slices, about 4 minutes. Remove and set aside.
- Add a bit more oil and sauté carrots, zucchini, and onion for 5–6 minutes. Stir in garlic.
- Add Italian seasoning, salt, red pepper flakes, tomatoes, beans, broth, and parmesan rind.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Add kale, lemon juice, and the sausage back in. Stir until kale is wilted.
- See full steps with tips & photos → https://mischacrossing.com/cozy-italian-sausage-white-bean-soup-with-kale/
Notes
- Parmesan Rind: Adds a savory depth—don’t skip if you have it. Remove and discard the rind before serving.
- Vegetable Swaps: Feel free to add chopped celery, bell pepper, or spinach in place of kale.
- Make-Ahead: This soup tastes even better on day two. Refrigerate and gently reheat, adding a splash of broth if it thickens too much.
