This sausage kale and white bean soup starts with a deeply savory broth built from browned turkey sausage, onion, garlic, and a Parmesan rind simmered right in the pot. Creamy white beans soak up all that flavor while adding body, and the kale softens into the soup without losing its structure. Fresh herbs, a touch of smoked paprika, and an optional dried chili give the broth warmth and depth, and a splash of lemon at the end pulls everything together. It's a satisfying, well-balanced soup that feels comforting without being heavy-and tastes even better the next day.
Ingredient Notes
- Beans: I usually use cannellini beans for this recipe, but great northern beans or navy beans also work well. You can even use a combination of any of the three.
- Italian Sausage: I like to use turkey sausage when I can to reduce fat and sodium. I have an easy homemade turkey Italian sausage recipe that I make in batches and freeze for recipes like this (included in the Notes section of the recipe card). Sometimes I'll use pork or chicken sausage if that's more convenient. I like a little spice, so I go with hot Italian sausage, but mild works well if you're more sensitive to heat.
- Kale: Lacinato (Tuscan) kale works especially well in soups because it holds up to heat and pairs nicely with herbs while balancing spice.
- Flavor Makers: Layering flavor is key in soup. This recipe uses a mix of dried spices, fresh herbs, a dried chili, and a Parmesan rind to build a rich, savory broth. If you're missing one or two of these ingredients, the soup will still work, but it's especially good when all of these elements are working together.
- The Usual Soup Suspects: Onion, celery, and chicken stock form the base of the soup.
- Salt: If you use homemade sausage, you'll likely need between ½-1 teaspoon of salt. If using store-bought sausage, start with ½ teaspoon added with the onions and adjust from there. Sodium levels vary widely between sausages, so seasoning to taste is important.
Instructions
Brown the Sausage
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the ground Italian turkey sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove the sausage from the pot and set aside.
Sauté the Vegetables
Add the diced onion, chopped celery, and salt to the pot. Cook until softened, then add the garlic and cook briefly until fragrant.
Add Seasoning and Broth
Stir in the smoked paprika, then add the chicken broth, scraping up any browned bits from the bottom of the pot. Add the drained beans, Parmesan rind, cooked sausage, bay leaf, rosemary, oregano, and the dried Thai chili (if using).
Simmer
Bring the soup to a simmer, then reduce the heat and cook until the flavors have melded, allowing the chili (if using) to infuse the broth. Season with freshly ground black pepper and additional salt to taste.
Add Kale
Before adding the kale, remove the thick rib from each leaf and discard it. Stack the leaves, roll them up tightly, then slice into thin ribbons. Stir the prepared kale into the soup and let it wilt just until tender.
Finish with Lemon Juice
Remove the Parmesan rind, bay leaf, and herbs. Stir in the lemon juice to add a touch of acidity that brightens the broth, brings out the savory flavor of the sausage, and balances the richness of the beans and cheese.
Serve
Ladle into bowls and top with freshly grated Parmesan and freshly ground black pepper. This soup is especially good served with crusty bread for dipping into the savory broth.
Tips, Tricks, and Alterations
Sausage Options: You can use Italian sausage removed from its casings, but my favorite option for this soup is homemade ground turkey sausage (see the instructions for this ground sausage in the note sections of the recipe card). It brings all the flavor of traditional sausage while staying a bit leaner and cleaner. Store-bought turkey, chicken, or pork Italian sausage all work well here too.
Beans: Cannellini beans are my go-to here because they're creamy and hold their shape well, but other white beans work beautifully too. Navy beans are smaller and softer, giving the soup a slightly thicker, more cohesive texture. Great Northern beans land somewhere in the middle - tender, but still distinct in the broth. Butter beans (lima beans) are larger and extra creamy, making the soup feel even more hearty and rich. All of these options work well in this soup; the difference is mostly in texture rather than flavor.
Kale: Curly kale or baby kale can be substituted for lacinato kale. If you don't have kale on hand, spinach or Swiss chard both work well. For Swiss chard, remove the thick ribs and add them to the pot with the onions and celery, then add the chopped leaves at the same point you would normally add the kale.
Broth Shortcut: If you don't have vegetable or chicken broth on hand, one of my favorite kitchen hacks is to use water plus a bouillon cube. It adds a deep, savory layer of flavor, but keep in mind it will also add salt-so hold off on adding extra salt until after the soup has simmered and you've tasted it.
Acid Matters: That final splash of lemon juice isn't just for brightness-it helps balance the richness of the sausage and beans and brings out all the savory flavors in the broth. If you don't have lemon juice, a small splash of white vinegar or apple cider vinegar added in the last few minutes of simmering will work.
Extra Heat: Add red pepper flakes or chili flakes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or let the soup cool completely and freeze in freezer-safe containers for longer storage.
Recipe
Sausage Kale and White Bean Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 lb ground Italian turkey sausage
- ½ teaspoon smoked paprika
- 5 cups low-sodium chicken broth
- 2 cans cannellini beans drained and rinsed
- 1 Parmesan rind
- 2 large stalks of kale stemmed and chopped
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- ¼ -1 teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- 1 dried Thai chili optional, added before simmering
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving
- freshly ground black pepper for serving
Instructions
Brown the sausage
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground turkey sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage from the pot and set aside.2 tablespoons olive oil, 1 lb ground Italian turkey sausage
Sauté the vegetables
- Add the onion, celery, and salt to the pot. Cook until the vegetables are softened, then add the garlic and cook briefly until fragrant.1 medium yellow onion, 2 celery stalks, ¼ -1 teaspoon salt, 3 garlic cloves
Add seasoning, broth, and beans
- Stir in the smoked paprika, then pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the beans, Parmesan rind, cooked sausage, bay leaf, rosemary, oregano, and dried Thai chili, if using.½ teaspoon smoked paprika, 5 cups low-sodium chicken broth, 2 cans cannellini beans, 1 Parmesan rind, 1 bay leaf, 1 sprig fresh rosemary, 1 sprig fresh oregano, 1 dried Thai chili
Simmer
- Bring the soup to a gentle simmer, then reduce the heat and cook until the flavors have melded and the chili (if using) has infused the broth. Season with freshly ground black pepper and additional salt to taste.¼ teaspoon freshly ground black pepper
Add kale
- Before adding the kale, remove the thick rib from each leaf and discard it. Roll the leaves up tightly, slice into ribbons, then stir the kale into the soup and let it wilt just until tender.2 large stalks of kale
Finish and serve
- Remove the Parmesan rind, bay leaf, and herbs. Stir in the lemon juice, then ladle the soup into bowls and top with grated Parmesan and freshly ground black pepper.1 tablespoon lemon juice, Grated Parmesan cheese, freshly ground black pepper
Notes
2 teaspoons chopped garlic cloves
2 teaspoons dried parsley
2 teaspoons salt
2 teaspoons red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 ½ teaspoons fresh ground black pepper
½ teaspoon fennel seeds
½ teaspoon paprika
1 tablespoon olive oil
- Mix the Sausage: In a large bowl, combine 2 lbs of lean ground turkey, 2 teaspoons of chopped garlic, 2 teaspoons of dried parsley, 2 teaspoons of salt, 2 teaspoons of red pepper flakes, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 ½ teaspoons of freshly ground black pepper, ½ teaspoon of fennel seeds, and ½ teaspoon of paprika. Use your hands or a wooden spoon to mix the ingredients until well combined.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the turkey mixture to the pan and immediately begin breaking it up with a wooden spoon or spatula into small crumbles.
- Brown the Crumbles: As the sausage cooks, continue breaking it into small pieces, ensuring it browns evenly. Cook for about 8-10 minutes, stirring occasionally, until the turkey is fully cooked and the crumbles are golden brown.
- Drain Excess Oil: Once cooked through, transfer the crumbled sausage to a plate lined with paper towels to drain any excess oil.
Nutrition
Kristi says
Made for dinner last night and it was AMAZING!!!!!!!! Paired it with a Mediterranean balsamic vinegarette salad. I think my mother in law was impressed.
Nora Bourdeau says
Hi Kristi, so glad you liked it, salad sounds good, too!
Katie Montes De Oca says
how did you make your salad? planning on making this soup tonight and a salad sounds amazing
Klynn says
Delish! Simple to make, hearty and perfect for the winter. We had corn muffins with this and it was a perfect meal.
Nora Bourdeau says
So glad yo liked it! I like the idea of serving it with corn bread