Kale and White Bean Sausage Soup

A close-up of a bowl of soup containing ground meat, potatoes, kale, white beans, carrots, and topped with grated cheese.

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is hearty, creamy, and full of flavor. Italian sausage, tender potatoes, and kale simmer together in a rich broth finished with a splash of cream and lemon juice for balance. It’s the kind of meal that feels like a complete dinner in one pot — cozy, filling, and great for any night you want something comforting without much effort.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: American

Keyword: kale and white bean sausage soup

Servings: servings

Calories: 442kcal

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
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 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 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: Cook for 15-20 minutes, or until 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.

Video

Notes

Refrigerator Storage: Leftovers will keep in the fridge for about 3 to 4 days in an airtight container. When you reheat the soup, warm it gently and add a splash of broth or water if it has thickened in the fridge.

Nutrition