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Warm up with a cozy bowl of this Italian Sausage Soup packed with kale, beans, and a kick of tasty seasonings. It’s the ultimate one-pot comfort food that’s easy to make yet satisfying and delicious.
Get ready to dive into one heck of a comforting dinner with this Italian sausage soup with kale and beans. Like a Tuscan white bean soup, it’s a little trip to Italy right in your kitchen! Think hearty Italian sausage, vibrant kale, and creamy beans, combined in a rich and flavorful broth. It’s the kind of soup that makes you go, “Why didn’t I make this sooner?”! It’s perfect for family dinners, chilly nights, or whenever you’re in the mood for some seriously good eats with a chunk of skillet bread on the side.
Things I Love Most About This Italian Sausage Soup Recipe
- One pot, 40 minutes. Made in a single pot, this soup is perfect for weeknight dinners or spontaneous gatherings.
- Authentic Italian flavors. With its Mediterranean-inspired ingredients, this cozy sausage and kale soup brings the essence of Italy right to your table.
- Easy comfort food. Packed with succulent Italian sausage, fresh veggies, and beans, this easy soup recipe is a filling meal in itself.
Grab These Ingredients
You’ll need the ingredients below to make a flavorful bowl of slurpable goodness. I’ve included some quick notes. While you’re shopping, grab a baguette for dunking! Scroll to the recipe card for the printable ingredients list with the full recipe details.
- Olive Oil – Used to sauté the ingredients. Avocado oil, canola oil, or butter are also okay to use.
- Italian Sausage – Offers heartiness with a spicy kick. If you prefer a milder flavor, use sweet Italian sausage or even turkey or chicken sausage.
- Yellow Onion, Carrots, Garlic, and Celery – A classic combination that forms the soup’s base. You can also add canned diced tomatoes if you prefer.
- Herbs – Bay leaf, fresh thyme, and Italian seasoning. If fresh thyme isn’t available, use dried thyme. You can also substitute Italian seasoning with a mix of dried oregano, basil, and rosemary.
- Kale – Spinach, Swiss chard, or even collard greens would also work here.
- White Cannellini Beans – For extra creaminess and substance. Great Northern beans or navy beans can be used instead. If you don’t want to use beans, add shell pasta or orzo like in an Italian wedding soup.
- Beef Broth or Chicken Broth – You could also use vegetable broth or bone broth for extra richness.
- Parmesan Cheese – For garnish, but Pecorino Romano is a great alternative.
Recipe Tips And Variations
- Consistency: Adjust the amount of broth based on your desired soup thickness.
- Sausage: I love Italian pork sausage, but you can use Italian turkey sausage for a leaner option. Ground chicken, ground beef, or ground turkey also work.
- Veggies: Feel free to add or substitute veggies like zucchini or bell peppers.
- Beans: Cannellini beans are great, but you can also try great northern beans or chickpeas.
- Kale Substitutes: Swap it out for baby spinach or Swiss chard.
- Cheese Options: While Parmesan is a classic, feel free to use Asiago or Pecorino Romano.
- Make it Creamy: For a creamy variation, blend a portion – about 3/4 cup – of the soup (before adding the sausage back in) and then mix it with the rest.
Serving Suggestions
When serving this Sausage Soup, consider pairing it with my focaccia bread to soak up the flavorful broth. You can also kick things off with a light tomato burrata salad and introduce a side of garlic parmesan roasted vegetables. Buon appetito!
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Italian Sausage Soup
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound Italian sausage links, casings removed, you can also use Italian turkey sausage
- 1 small yellow onion, diced
- 2 large carrots, sliced
- 3 stalks celery, sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 2 teaspoons Italian Seasoning
- 4 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 1 bunch kale, stems removed and roughly chopped
- 2 cans white cannellini beans, drained and rinsed
- 6 to 8 cups low sodium beef broth or chicken broth
- ½ cup shredded parmesan cheese, for serving, optional
- 8 slices crusty bread, for serving, optional
Instructions
- Brown the sausage. Heat one tablespoon of olive oil over medium heat in a large Dutch oven or soup pot. Add the sausage and cook for about 8 minutes or until browned, stirring occasionally to break into smaller pieces. Transfer the cooked sausage to a plate and set aside. Don't wipe down the pot.
- Sauté the vegetables. Pour the remaining olive oil into the soup pot and heat it up. Add onions, carrots, celery, bay leaf, thyme, and Italian seasoning; cook for about 6 minutes or until vegetables are tender.
- Add the garlic and kale. Stir in the garlic, salt, and pepper, and continue to cook for 1 minute. Mix in the kale and cook until it starts to wilt, about 1 to 2 minutes.
- Combine and cook. Stir in the beans, cooked sausage, and broth; bring to a boil. Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors.
- Finish and serve. Remove from heat and take out the bay leaf and sprig of thyme. Ladle the soup into bowls, top with cheese, and serve with crusty bread.
Notes
- Meat options: If you’re not a fan of spicy, use mild Italian sausage. For a leaner version, consider turkey or chicken sausage.
- Broth: While chicken and beef broth are commonly used, consider vegetable or bone broth for a different flavor.
- Bean varieties: Cannellini beans work, but you can also try other canned bean varieties.
- Kale substitutes: Not a kale fan? Swap it out for spinach or Swiss chard. Just remember, softer greens like spinach will wilt faster, so adjust cooking time accordingly.
- Storage: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Italian Sausage Soup
Making this soup is simple, and with just a few basic steps, you’ll have a hearty and soul-warming meal in under an hour.
- Heat olive oil in a large pot and cook the sausage until browned. Transfer the sausage to a plate and set aside.
- In the same pot, add more oil and sauté the onions, carrots, celery, bay leaf, thyme, and seasoning. Stir in the garlic, salt, and pepper.
- Add the kale and cook until wilted.
- Combine the beans, sausage, and broth, and bring to a boil, then simmer for 15 minutes.
- Remove the bay leaf and thyme, and serve the soup in bowls, garnished with cheese and a slice of crusty bread.
Slow Cooker Option
This soup can easily be adapted for a slow cooker. Brown the sausage first, then add all ingredients (except kale and beans) to the slow cooker and cook on low for 5 to 6 hours. Stir in the kale and beans in the last 30 minutes.
Storing Leftovers
- Refrigerate. Refrigerate the soup in an airtight container for up to 4 days or freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat. When reheating, add a splash of broth if the soup has thickened more than you’d like.
Delicious. I added 1 Tbl of lemon juice at the end, it adds a nice spark to almost anything
I just made this soup and it is absolutely delicious! I had two leftover Italian sausage links but they provided enough meat. Also, I substituted Swiss Chard for the kale which I don’t care for. I used chicken broth. The recipe was easy and the chopping was well worth the effort. This recipe is a keeper!
Mmm that sounds wonderful! I’m so glad you liked it. ☺️
Delicious soup! I followed the directions and used turkey sausage (hot) and beef broth. Believe it or not- it’s my first time having kale….and it was great! The soup was filling and the entire family loved it. The picky eater- my adult daughter- asked for the recipe! Thanks!