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.
