30-Minute Italian Sausage White Bean Kale Soup
A hearty Italian-inspired soup combining savory pork sausage, creamy cannellini beans, and nutrient-rich kale in a robust tomato and chicken broth base. The fire-roasted tomatoes add smoky depth while wilted kale provides earthy flavor and vibrant color. Perfect for chilly evenings or when you need a satisfying one-pot meal that feeds a crowd. The combination of protein-rich beans and sausage makes this filling enough to serve as a main course, while grated Parmesan adds a final touch of richness.
Ingredients
- 1 tablespoon olive oil
- ½ lb bulk Italian pork sausageturkey Italian sausage1:1healthier
slight flavor change
- 2 cups onions, diced
- ¾ teaspoon salt
- 1 bunch kale, ribs removed, thinly sliced
- 3 cloves garlic, finely chopped
- 1 can (28 oz) Muir Glen organic fire roasted diced tomatoes, undrained
- 2 cans (19 oz each) Progresso cannellini beans, drained, rinsed
- 1 carton (32 oz) Progresso unsalted chicken broth
- ½ cup Parmesan cheese, grated
Instructions
- 1
Heat olive oil in Dutch oven over medium-high heat
- 2
Crumble sausage into hot oil and cook until no longer pink
- 3
Transfer sausage to plate with slotted spoon and set aside
- 4
Add onions and salt to Dutch oven and cook 4 to 5 minutes, stirring frequently, until translucent
- 5
Stir in kale and cook about 1 minute until slightly wilted
- 6
Stir in garlic
- 7
Add tomatoes, beans, broth and cooked sausage and heat to a simmer
- 8
Simmer uncovered 5 minutes to combine flavors
- 9
Divide among bowls and top with cheese
Tips
Remove thick kale ribs completely before slicing to avoid tough, chewy pieces in the finished soup.
Let the sausage develop good browning before removing to build deeper flavor in the soup base.
Don't skip rinsing the canned beans as this removes excess sodium and starch for a cleaner broth.
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently on stovetop.
Can make 1 day ahead. Flavors improve overnight. Add cheese when serving.
Serve hot with crusty bread and additional Parmesan cheese on the side.
Common Mistakes
Don't overcook kale to avoid mushy, bitter greens.
Brown sausage completely to avoid greasy soup texture.
Substitutions
slight flavor change
FAQ
Can I use dried beans instead of canned?
Yes, use 1.5 cups dried cannellini beans. Soak overnight, then simmer 45-60 minutes until tender before adding to soup. This adds significant cooking time but improves flavor.
How long does this soup keep in the refrigerator?
Store covered in refrigerator up to 4 days. The flavors actually improve after sitting overnight. Reheat gently on stovetop, adding broth if needed to thin.
Can I freeze this soup for later?
Yes, freeze up to 3 months in freezer-safe containers. Leave room for expansion. Thaw overnight in refrigerator and reheat on stovetop, stirring occasionally.