It’s soup season, and this quick and easy Italian sausage, kale, and white bean soup is sure to be on heavy rotation all season long. It makes a large pot, and the leftovers are even more delicious a day or two after. But good luck having leftovers… it’s so hard to stop at just one bowl when it comes to this soup!
White Bean and Kale Soup
As we quickly zip through the month of October, I find myself reaching for my dutch oven more often than not. We make soup at least once a week for dinner… year round! But during the Fall and Winter months, it’s on our menu more like 3 to 4 times a week. From pasta Fagioli, to classic chicken noodle, to this hearty Italian sausage white bean and kale soup, we just can’t get enough.
And if you’re anything like me, you’re nodding your head right now because you feel same? Ok… good! Then let’s make some soup!
Ok, so this is probably pretty obvious, but you’ll need a big soup pot or large dutch oven to make this soup recipe. You’ll also need:
- Olive Oil: No need to get fancy here! Any regular olive oil will work.
- Onions: Be sure to use yellow onions, not red or white, for the best flavor.
- Crushed Red Pepper Flakes: I call for a very small amount, but if you like it hot, feel free to add more! Or, if you cannot handle the heat, omit completely.
- Italian Sausage: Although I call for sweet sausage, spicy Italian sauce may be used if you want a spicy soup. No matter what variety you use, remove the sausage casings before cooking.
- Carrots: If you’re a carrot lover, you’re welcome to add an extra carrot or two for a chunkier soup.
- Potatoes: Waxy potatoes, like yukon golds, work best here.
- Garlic: Look for larger cloves, or use 8 smaller cloves. The garlic adds a ton of flavor, so don’t skimp here.
- White Wine: Be sure to use real white wine and not white wine vinegar, which is not the same thing! If you don’t want to use wine, simply omit and add an extra 1/2 cup of water or chicken broth.
- Tomato Paste: This ingredient thickens the soup up into almost a stew like texture. Use salted or unsalted!
- Crushed Tomatoes with Basil: I don’t suggest using diced tomatoes or tomato puree instead, as neither will yield the same textured broth as you see here.
- Salt and Pepper: You can season with salt and pepper to your hearts delight! Just start with a small amount, taste, then add more. That way you don’t end up with over seasoned soup.
- Chicken Bone Broth: Definitely my preference here for the best flavor, but in a pinch, regular chicken broth will work just fine!
- Water: Regular h20! Free, and loosens up the soup broth without adding any flavor.
- Kale: I suggest using lacinato kale also known as tuscan kale. Baby kale will technically work, but cooks much faster. So add the kale at the very end and only cook for a few minutes.
- Cannellini Beans: Or any creamy white bean you enjoy in soup.
Let’s Make Soup
- Add the oil to a large dutch-oven. Add the onion and red pepper and cook until the onion is pretty soft. Then toss in the sausage and cook the sausage until no pink remains.
- In go the carrots and potatoes! You’ll want to cook these for about 10 minutes. Then add in the garlic and cook for 1 minute, or just until you can smell it. You don’t want the garlic to brown.
- Pour in the wine, if you’re using it. Then the tomato paste. Soup is really just lots of adding and stirring! But don’t skip these steps. You’re building flavor here!
- Add in the crushed tomatoes, seasonings, broth and water and bring to a boil, then reduce to a simmer.
- Finally, you’ll stir in the beans and kale and continue cooking until the potatoes are tender.
Serve hot! With crusty sourdough bread for dipping, red wine for drinking, and parmesan cheese, for sprinkling! All optional, obviously. But highly encouraged.
Love soup? Check out my list of the best soup recipes to keep you warm this fall and winter!
More Italian Sausage Recipes:
- Italian Sausage and Peppers
- Rigatoni with Sausage, Tomatoes, and Zucchini
- Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats
- Italian Sausage Meatballs
- Sausage, Pepper, and Onion Dumplings
- Italian Sausage and Pepper Stuffed Mushrooms
Italian Sausage, Kale, and White Bean Soup
- 2 Tablespoons (28ml) olive oil
- 2 medium yellow onions chopped
- 1/4 teaspoon crushed red pepper flakes more to taste (if you want it spicier)
- 1 pound sweet Italian sausage casings removed
- 4 large carrots peeled and chopped
- 4 medium white waxy potatoes peeled and diced
- 6 large garlic cloves peeled and minced
- 1/2 cup (113ml) white wine
- 2 Tablespoons (28g) tomato paste
- 1 28 ounce can crushed tomatoes with basil
- 1 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1 32 ounce container chicken bone broth
- 2 cups (454ml) water
- 6 heaping cups tuscan kale ribs removed, coarsely chopped
- 2 15 ounce cans cannellini beans drained and rinsed
- Add the oil to a large soup pot or dutch-oven and heat until shimmering over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is starting to soften, about 5 minutes.
- Add in the sausage and, using a wooden spoon, break it into chunks. Cook until the sausage is brown and no pink color remains, about 5 to 6 minutes.
- Add in the carrots and potatoes and cook, stirring occasionally, for 5 minutes. Add in the garlic and cook for 1 minute, or until fragrant.
- Stir in the wine and cook for 2 to 3 minutes, letting it evaporate a bit. Stir in the tomato paste and cook for 2 more minutes.
- Add in the crushed tomatoes and season with salt and pepper. Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer and cook for 25 minutes.
- Stir in the beans and kale and continue cooking for another 10 minutes, or until the potatoes are tender.
- Taste and add more salt and pepper, as needed. Serve with crusty sourdough bread and red wine, and parmesan cheese, if desired.