Sausage Kale and White Bean Soup Recipe
This sausage kale and white bean soup is built on a savory, well-seasoned broth filled with tender white beans, browned turkey sausage, and ribbons of kale that soften just enough to hold their shape. A Parmesan rind, fresh herbs, and a hint of chili add depth without overpowering, and a splash of lemon at the end keeps everything bright. It’s the kind of soup that feels satisfying and complete on its own, and somehow tastes even better after a night in the fridge.
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
Here is the recipe for my Turkey Italian Sausage. If you are making it for the kale white soup, you will only need half of the mixture. Freeze the remaining in an airtight container for future use.
I have included the cooking instructions for the sausage in you want to use it in other ways, but for the soup, just mix the ingredients together and then add it to the soup recipe as called for in the soup recipe.
2 lbs lean ground turkey
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
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
Calories: 155kcalCarbohydrates: 7gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 576mgPotassium: 285mgFiber: 1gSugar: 3gVitamin A: 431IUVitamin C: 22mgCalcium: 35mgIron: 6mg
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