Kale White Bean and Sausage Soup


Kale White Bean and Sausage Soup | Cooking Classy

Looking for a simple soup that is sure to please to add to the dinner rotation? This recipe has got you covered! This soup is destined to be a definite crowd pleaser. My whole family absolutely loved it! And bonus, I love how easy it was to make!

This soup is packed with nutrition from all the kale and protein packed cannellini beans (and the remaining veggies of course), then I love the depth of flavor the sausage adds. It gives all those healthy ingredients just what they need to make it perfect. Even though it’s just a soup it is completely hearty and filling so you won’t need to add much more to your meal, if anything (although can you ever go wrong with a side of fresh bread and butter). This is a recipe you’ll likely find yourself turning to time and time again. I know I’m going to!


Kale White Bean and Sausage Soup | Cooking ClassyKale, White Bean and Sausage Soup | Cooking ClassyKale White Bean and Sausage Soup | Cooking Classy

Kale White Bean and Sausage Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6 servings

Kale White Bean and Sausage Soup


  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)
  • 1 1/2 cups chopped carrots (about 3)
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 3 (14.5 oz cans) low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp dried parsley
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • Shredded parmesan cheese, for serving


  • Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
  • Return pot with oil to medium heat, add carrots, onion, and celery and saute 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and saute 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.
  • Recipe source: inspired by Gourmet

Kale White Bean and Sausage Soup | Cooking Classy


  • Toni: We made a version of this yesterday, it was delicious. January 11, 2015 at 4:51pm Reply

  • Michelle @ Modern Acupuncture: This looks so delicious. I love that it’s loaded with veggies so I feel good about my New Year’s Resolutions :) Kale is at the top of my list! Thank you for this! January 13, 2015 at 8:27am Reply

  • Jeanne @ Designs by Jeanne R: Sounds delicious & healthy – perfect for these chilly days! January 13, 2015 at 7:00pm Reply

  • pam: this looks just like my recipe I posted. you just cut your veggies bigger. I don’t mind you using it but give me credit please. January 14, 2015 at 1:54pm Reply

    • Jaclyn: Sorry I’ve never heard of your blog before, this is inspired by a collection of many soups similar on the web but the main source of inspiration is Gourmet magazine. I don’t rip off recipes from people, it’s just tacky. January 14, 2015 at 5:43pm Reply

    • Papi: It’s a pretty standard variation of bean soup w/kale. One search on Food.com for recipes with kale and white beans will show you at least four. January 15, 2015 at 12:10am Reply

    • holly: Pam, she also used different ingredients than your soup, and as another poster said, this is a pretty standard white bean soup. Look on pinterest or google, and you’ll find a million variations. I also noticed that you modified your soup from a recipe you saw in the news paper… basically the same method Jaclyn did- modified a recipe from what she’d seen around the web. April 9, 2015 at 11:33am Reply

  • sher: What is the purpose of the cast iron pot? All I have is a stainless steel pot…will my soup still turn out ok? Excited to make this! January 15, 2015 at 12:13am Reply

    • Jaclyn: Basically any type of pot will work, a stainless steel would work great too! I just used the cast iron but I should probably change that :). January 15, 2015 at 5:12pm Reply

  • Nancy S.: I tried this recipe this week and it was wonderful! I’m not a fan of kale but it was great the soup. I will be making this again. Thank you! January 15, 2015 at 12:02pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed it Nancy! Thanks for your feedback! January 15, 2015 at 4:52pm Reply

  • Cairine: I made this yesterday and thought it was delicious! I’m keeping this recipe! January 15, 2015 at 3:22pm Reply

    • Jaclyn: I’m so glad you liked it Cairine! Thanks of for your review! January 15, 2015 at 4:49pm Reply

  • Michelle: Overload ingredients! I’ll try this when I got home:). Thank you, it’s perfect for a cold season. January 15, 2015 at 10:29pm Reply

  • Jan Pechan: Looks great and healthier without sausage. January 18, 2015 at 6:53am Reply

  • Bobbie: Will this freeze well, you think?? January 23, 2015 at 12:17pm Reply

    • Jaclyn: I haven’t tried but I think it may? January 24, 2015 at 10:55pm Reply

  • Barbara: I love Cannellini beans! Think I will make this soup tomorrow. Will be a bright spot on the cold & snowy day that is being predicted. Thank you for the inspiration. January 24, 2015 at 12:21am Reply

  • joann: wondering if it would as good substituting spinach instead of kale February 2, 2015 at 9:44am Reply

    • Jaclyn: Yes definitely! Just note that it won’t take quite as long to cook (which you probably already know), it wilts quickly. February 5, 2015 at 5:49pm Reply

  • Cynthia: I made this tonight using some fresh made kielbasa I picked up yesterday at the farmers market. The stand is run by a Polish family and the father who is leaving to go back to Poland in two weeks was hanging the fresh made sausage. I saw this recipe and thought it would be wonderful with my fresh made sausage and I was not disappointed. I made it like your recipe with the only exception being is that I added more garlic. My family loves garlic: ) Thank you for sharing a great recipe. So healthy and hardy on a cold winters night which we are experiencing here in the Midwest. February 21, 2015 at 4:09pm Reply

  • Roe: I’m a student, and I love this recipe because it doesn’t take long to make, and it tastes like something I would eat at home. Plus, once you have the base recipe (all the spices, vegetables), it’s really cheap to keep buying broth, sausage, and beans to keep making it. Oh, and it tastes delicious. That’s the most important part. March 6, 2015 at 6:58pm Reply

    • Jaclyn: I’m so glad you like this recipe Roe! Thanks for your comment! March 7, 2015 at 8:28pm Reply

  • Nelia: Can’t wait to make it this week looks so healthy!
    Might try it out with Portuguese Chorico sausage which I have at home. I’ll let you know how it turns out :) April 21, 2015 at 11:19am Reply

  • Tina: this looks delicious and better than “other” kale and white bean soups I’ve seen on other blogs. ;-) May 14, 2015 at 9:22pm Reply

  • Betty: This soup is excellent,full of flavor,easy to make and easy to clean up May 26, 2015 at 8:00pm Reply

  • Dee Rice: Love your recipe, I am Portuguese and grew up on kale soup. One thing I have noticed in most kale soup recipes is they all say remove the stems. The best thing to do is chop the stems like celery and add with the other veggies. So much nutrition, hate to see it wasted. June 6, 2015 at 6:02pm Reply

  • Karen D: I changed this up a bit…..used some leftover grilled chicken instead of sausage. Nomnomnom.
    Will grill up some Kielbasa this weekend and make it that way for sure. July 3, 2015 at 7:34pm Reply

  • Luke: Amazing! and I am usually a terrible cook. July 21, 2015 at 1:34pm Reply

  • Randa carter: This looks amazing! Can I freeze it? August 28, 2015 at 6:38pm Reply

  • Melissa: What would be your suggestion for making this in a slow cooker? We are under a kitchen renovation so no stove at the moment. I have an electric skillet though so can still brown meat and veggies first if needed but wasnt sure if I could just throw everything in on low all day or if kale should be added later on in the slow cooker process? Thanks for tips! Looks yummy! September 14, 2015 at 10:07am Reply

  • Renee: Made this tonight and it was delicious! However, the beans were still pretty hard. Maybe it’s just the kind I bought, but I think I’ll add them when I add the kale next time.

    I also used spicy Italian sausage because my husband loves spice and tossed in some pre-cooked mini ravioli for fun.

    Thanks for a fantastic recipe! September 23, 2015 at 9:50pm Reply

  • Stacie: Did you use curly kale or tuscan kale? i know curly is what’s usually used for cooking but wanted to see which you used. Looking forward to making this! yum September 29, 2015 at 12:30pm Reply

    • Jaclyn: I used curly kale for this recipe. I hope you love this soup! September 30, 2015 at 4:56pm Reply

  • Mandi: I made something similar to this but I used spinach instead of kale. Delicious :) September 29, 2015 at 1:16pm Reply

  • Olivia: I made this with venison sausage and replaced some of the cannellini beans with black eyed peas since it was what i had around and it was delicious — the venison pairs really well with the kale, just cook it halfway so it can be sliced, and then cook it the rest of the way so its nice and browned September 29, 2015 at 5:25pm Reply

  • Brenda: I’ve got this soup on my stovetop now and it smells so good! Love your recipes Jaclyn! October 3, 2015 at 12:45pm Reply

    • Jaclyn: I’m so happy to hear that Brenda! Thanks for letting me know! October 4, 2015 at 12:08am Reply

  • Romayne allen: This soup freezes great! And I’ve switched it up a bit and made it with Italian sausage and spinach and added baby Bella mushrooms. Great change and it also does great in the freezer. October 4, 2015 at 11:36am Reply

  • Erica: If I did this in the crockpot. When should I add the Kale? Does it cook like spinach? October 13, 2015 at 12:12pm Reply

    • Jaclyn: Kale takes longer than spinach to cook, in a slow cooker I’d probably add it during the last 30 minutes, give or take depending on how tender or soft you want it. October 13, 2015 at 4:51pm Reply

  • Laura: I made this for dinner tonight it was delicious! October 18, 2015 at 6:54pm Reply

  • Jordan: Delicious soup. I substituted cooked ground turkey for the sausage. And pinto beans in place of the cennellini beans. I couldn’t find the beans. I was so happy it tasted amazing. I always try to incorporate kale into my meals but get tired of just sautéing. Once again, an awesome recipe. Definitely will make again. October 22, 2015 at 12:45am Reply

  • Laura: LOVED this! Didn’t have rosemary, so just left that out, and used organic chicken sausage. Can’t wait to eat my leftovers all weekend. Thank you for sharing! October 29, 2015 at 7:29pm Reply

  • Virginia Warren: This was delicious! I used italian sausage and rapini and then chick peas. Thank you for the fast dinner idea. Much needed on a hectic night with the kids. November 5, 2015 at 3:58pm Reply

  • DW: How long do you think it will need to cook in the crockpot and either high or low? I’ve only made it on the stove and I am making this for a potluck at work. I am scared it won’t be done by noon. November 16, 2015 at 2:18pm Reply

  • RH: I’m thinking about making this soup for a party. Can I make it ahead and warm for the party? Or can I keep it on simmer for many hours? Just wondering if the kale would be okay or does its flavor change when its over cooked? November 30, 2015 at 9:55am Reply

  • linda: This is a great soup. I add diced tomatoes, tomato paste and Worcestershire sauce to mine, along with spicy Italian sausage. Do I “own” my version? Of course not. Recipes are meant to be shared, even changed. I read food blogs for inspiration, ideas and technique tips. December 2, 2015 at 6:27am Reply

  • Jdee: I followed this recipe to the letter and it is great! 5 stars! December 31, 2015 at 5:20am Reply

  • Amanda: What is the serving size?? January 4, 2016 at 9:40am Reply

    • A Brook: That’s what I was wondering. September 28, 2016 at 6:30pm Reply

  • PamPam: Made this soup twice. We love it :) January 8, 2016 at 6:57pm Reply

    • Jaclyn: So glad you liked it! January 11, 2016 at 9:14am Reply

  • Beth: My family LOVE this recipe. January 13, 2016 at 7:37am Reply

  • Heidi: Made this recipe tonight and we LOVED it! We will definitely be eating it again here. Thanks for the recipe. January 13, 2016 at 5:40pm Reply

  • Jen: I plan on making this soup for my husband tonight. I only have spicy italian sausage on hand, I think that should work. I hope! ;) January 26, 2016 at 11:18am Reply

  • kathryn: I have fresh rosemary and fresh parsley. Is that ok to use or is the dried better in this recipe? January 28, 2016 at 9:04am Reply

  • Emdee: I found your recipe a month ago and have Mae thus 4 times!! I use Andouille sausage for a little spice kick. Thanks for sharing! February 2, 2016 at 7:05pm Reply

    • Jaclyn: I’m so glad you’ve been enjoying the recipe Emdee! February 3, 2016 at 12:22am Reply

  • R.G: Do you rinse or drain the beans? March 8, 2016 at 7:37am Reply

    • Jaclyn: Both. Drain first then rinse. March 8, 2016 at 10:45am Reply

  • Penny: Absolutely delicious!!! Making it again tonight!Thank you! March 10, 2016 at 4:25pm Reply

  • Katie: Could I use frozen kale? How would I alter cooking if so…. Thanks for response!! March 25, 2016 at 6:02am Reply

    • Jaclyn: Yes, I’d just reduce the cooking time a little bit as the frozen should cook a little faster. April 14, 2016 at 11:21pm Reply

  • Melissa: So yummy- added red pepper flakes, next time im going to try purraying some of the beans to make a cream style. Thank you for the recipe October 10, 2016 at 7:08pm Reply

    • Jaclyn: So glad you liked it Melissa! October 18, 2016 at 11:19am Reply

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