My Kale and White Bean Sausage Soup is a creamy one-pot soup with Italian sausage, cannellini beans, russet and sweet potatoes, and kale. A tablespoon of flour thickens the broth, and oregano, rosemary, and paprika season it while the potatoes and kale simmer. Chicken or vegetable broth both work. It takes about 50 minutes and serves 8.
What I like most about Kale and White Bean Sausage Soup is the finish. Heavy cream stirred in near the end gives the broth a silky richness, and a tablespoon of lemon juice keeps it from tasting heavy. The Italian sausage browns in the pot with the onion first, so its fat flavors the base before anything else goes in. By the time the russet and sweet potatoes are tender, the soup tastes like it simmered all afternoon.
This soup holds well on the stove, which helps on busy evenings when everyone eats at different times. The flavors also get deeper overnight, so I like making it a day ahead for casual hosting or a week of lunches. Keep extra Parmesan at the table, since the recipe uses it as a garnish and most people want more. If you like this one, my Creamy Italian Sausage Soup and White Bean Soup are two more hearty soups to try.
Every recipe on Real Balanced is tested before it’s published. Read about how we develop and test our recipes.
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- One pot, easy cleanup: Everything from browning the sausage to the final stir of cream happens in a single large pot.
- A complete meal in a bowl: Italian sausage, cannellini beans, russet potatoes, sweet potato, and kale all cook together, so there’s no need for a separate side.
- Better the next day: The flavors deepen as the soup sits overnight in the fridge, so it’s a good one to make ahead.
- Feeds eight: A full pot makes 8 servings, enough for dinner and leftovers.
- The lemon finish matters: A tablespoon of lemon juice stirred in at the end brightens the cream and balances the richness from the sausage. Don’t skip it.
- Flexible ingredients: The protein, greens, potatoes, and dairy can all be swapped without changing the basic method. See the swaps and variations below.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Sausage: Turkey sausage or plant-based sausage both work in place of ground Italian sausage.
- Kale: Spinach or Swiss chard both work, and either one wilts into the broth the same way.
- Potatoes: You can use all russets, all sweet potato, or swap in Yukon Golds. All three hold up well through the simmering time.
- Cream: Half-and-half or full-fat coconut milk can replace the heavy cream. The broth will be slightly thinner with half-and-half, but still rich and flavorful.
✨ Variations
- Spicy: Use hot Italian sausage instead of mild, or stir in a pinch of red pepper flakes along with the other spices.
- Extra vegetables: Chopped carrots or celery are easy additions. Add them at the same time as the potatoes and beans.
- Dairy-free: Skip the cream entirely and add an extra ¾ cup of broth in its place. The potatoes and beans give the soup enough body that it won’t feel thin.
- Gluten-free: Leave out the tablespoon of flour. To reach a similar thickness, mash some of the beans and potatoes against the side of the pot toward the end of cooking.
〰️ How to serve
- Crusty bread, focaccia, or Cheesy Garlic Pull Apart Bread for dipping into the broth.
- Air Fryer Croutons scattered on top add crunch and make each bowl feel more complete.
- A simple green salad with a lemon vinaigrette balances the richness of the creamy broth.
- Extra Parmesan to grate at the table for anyone who wants more than the garnish.
💬 FAQs
How long does this soup keep, and how do I reheat it?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. The soup thickens as it sits, so stir in a splash of broth or water to bring it back to the right consistency before serving.
Can I freeze this soup?
Freezing is not the best option for this one. The heavy cream can separate when thawed, and the potatoes tend to turn grainy in texture. It’s better eaten fresh or kept in the fridge and finished within a few days.
Can I make this soup ahead of time?
Yes, and I recommend it. The flavors deepen after a night in the fridge, so making it a day before you plan to serve it works well for dinner parties or a week of lunches. Reheat gently and stir in a splash of broth if needed before serving.
What does the flour do, and can I leave it out?
The tablespoon of flour stirred in with the garlic helps thicken the broth slightly as everything cooks together. You can leave it out. Instead, mash some of the beans and potatoes against the side of the pot toward the end of cooking to reach a similar consistency naturally.
📚 More recipes to try
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
Kale and White Bean Sausage Soup
Ingredients
- 1 pound ground Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon flour
- 5 cups chicken broth or vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 large russet potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 2 large kale leaves, stems removed, leaves chopped
- 1 teaspoon Kosher salt
- 1 teaspoon oregano
- ½ teaspoon coarse ground pepper
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¾ cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
Optional Garnish
- Parmesan cheese, freshly grated
Instructions
- Cook Sausage and Onions: To a large soup pot over medium-high heat, add 1 pound ground Italian sausage and diced onion. Sauté for about 5 minutes, or until sausage is cooked through and onion is softened.
- Add Garlic and Flour: Stir in minced garlic and 1 tablespoon flour. Cook for 1 minute, stirring constantly.
- Add Broth and Vegetables: Slowly whisk in 5 cups chicken broth or vegetable broth, then add 1 15-ounce can cannellini beans, 2 large russet potatoes, 1 large sweet potato, 2 large kale leaves, 1 teaspoon Kosher salt, 1 teaspoon oregano, ½ teaspoon coarse ground pepper, ½ teaspoon dried rosemary, and ½ teaspoon paprika. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Finish Soup: Stir in ¾ cup heavy cream and 1 tablespoon lemon juice. Cook for an additional 4-5 minutes until heated through.
- Serve: Ladle into bowls, garnish with a sprinkle of Parmesan cheese, then serve.
Leave a Reply