Creamy sausage, kale and white bean soup is one of my favorite hearty fall soup recipes. It’s easy to make and packed full of nutritious and delicious ingredients.
What is Sausage, Kale and White Bean Soup
Sausage, Kale, and White Bean Soup is an easy fall soup recipe.
It's like warm embrace for your taste buds, mingling hearty flavors with rustic charm.
Picture this: spicy juicy sausage dancing alongside velvety cannellini beans, all enveloped by the earthy embrace of leafy kale.
As you dive your spoon in, the rich broth, flavored deeply from the sausage and aromatics, promises comfort and coziness.
It's like a big, old-fashioned hug in a bowl, where every bite makes you feel as if you're wrapped in a culinary blanket, complete with those homey, feel-good vibes.
Serve it up with a crusty piece of bread, and you've got yourself a meal that's as nostalgic as listening to your favorite vinyl on a rainy day.
Ingredients and Substitutions
- Olive Oil - Any neutral oil will work just fine.... but I do recommend using a nice finishing oil on top.
- Spicy Italian Sausage - Spicy sausage adds so much flavor but if you're not into heat, you could use another flavorful sausage of your choice.
- Onion - You could also use shallots.
- Carrots - If you don't like carrots, you could swap for sweet potatoes or butternut squash.
- Leeks - I love the flavor and texture that leeks add but you could either leave them out or use celery if you prefer.
- Garlic - Fresh garlic is best in this recipe but you could leave it out if you have a garlic aversion.
- Chicken or Veg - You can really use any light colored broth you like in this recipe - chicken, veggie, turkey, whatever! I think beef might be too deep so I would avoid it.
- White Beans - Feel free to swap white beans for finely cubed potatoes - just make sure to cook them through before pureeing.
- Chopped Kale - Spinach works in place of fresh kale.
- Whole Milk - Any dairy milk works wonders but I do think that whole milk adds the most creamy texture.
- Parmigiano - Any hard aged Italian cheese will work.
How to make it
Add olive oil and sausage to a heavy bottomed pan (I’m using a braiser) over medium heat.
Use a spatula to break the sausage up into little bits.
Once the sausage is cooked through, remove it from the pot and add onion, carrots, leeks and a pinch of salt and cook for 4-5 minutes.
Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.
Add the stock and beans and stir.
Let the soup boil for 15 minutes then puree about half of the mixture using an immersion blender or by pouring some in a blender.
Add the sausage back in along with the kale and milk and stir once more. Let the mixture simmer for 5 more minutes or until the kale is tender.
Add the cheese and stir. Season with salt and pepper to taste and finish with a drizzle of nice olive oil. Enjoy!
What goes with Sausage, Kale and White Bean Soup
I love pairing soup with a super delicious grilled cheese like this brie grilled cheese with fig jam, grilled cheese, or even an avocado grilled cheese.
If you want more tasty soup recipes, try:
- Creamy White Lasagna Soup with Veggies
- Chicken Florentine Soup with Orzo
- Curried Coconut Cauliflower Soup
- Rustic Tortellini Soup with Kale & Parmigiano
- Red Cabbage Soup - Sweet, Sour & So Delicious!
Frequently asked questions
How do you add flavor to bland bean soup?
An easy way to levate that meh bean soup with a sassy splash of citrus zest, a dash of vinegar, a drizzle of extra virgin olive oil, and don't forget a little smoky kick with a dash of paprika.
Is this soup freezer-friendly?
Absolutely! Pack it up in airtight containers, and get it hot once you're ready to serve it. It's like having a comforting hug ready in your freezer for any chilly night.
How long can I store leftovers in the fridge?
This soup's flavors meld beautifully over a couple of days; just store it in the fridge for up to 5 days and reheat for a taste that just keeps getting better!
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Recipe
Sausage, Kale and White Bean Soup
Ingredients
- 1 tablespoon Olive Oil
- ½ lb Spicy Italian Sausage
- 1 medium Onion finely chopped
- 1 cup Carrots shredded
- 1 cup Leeks tender inner leaves, roughly chopped
- 10 cloves Garlic finely chopped
- 2 quarts Chicken or Veg bBoth
- 2 cans White Beans strained
- 2 cups Kale Finely Chopped
- 1 cup Whole Milk
- 1 cup Parmigiano finely grated
- Salt and Pepper
Instructions
- Add olive oil and sausage to a heavy bottomed pan (I’m using a braiser) over medium heat. Use a spatula to break the sausage up into little bits.
- Once the sausage is cooked through, remove it from the pot and add onion, carrots, leeks and a pinch of salt and cook for 4-5 minutes.
- Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.
- Add the stock and beans and stir. Let the soup boil for 15 minutes then puree about half of the mixture using an immersion blender or by pouring some in a blender.
- Add the sausage back in along with the kale and milk and stir once more. Let the mixture simmer for 5 more minutes or until the kale is tender.
- Add the cheese and stir. Season with salt and pepper to taste and finish with a drizzle of good olive oil before serving. Enjoy!
