Kale White Bean and Sausage Soup

January 11, 2015

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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!

Kale White Bean Sausage Soup

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!

Enjoy!

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

5 from 42 votes

Kale White Bean and Sausage Soup

Such a tasty easy to make soup recipe! Packed with flavorful sausage, creamy beans, and nutritious veggies.
Servings: 6
Prep15 minutes
Cook30 minutes
Ready in: 45 minutes

Ingredients

  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage , sliced into 1/4-inch thick slices
  • 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

Instructions

  • 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
Nutrition Facts
Kale White Bean and Sausage Soup
Amount Per Serving
Calories 389 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 811mg35%
Potassium 666mg19%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 4g4%
Protein 19g38%
Vitamin A 8254IU165%
Vitamin C 41mg50%
Calcium 177mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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170 Comments

  • Betty Cloninger

    I have made this many times. I tripled it and took it to church, had many requests for the recipe. I have also swapped out a big container of fresh baby spinach for the kale, delicious also. I served it with cornbread.

  • Randi F.

    This recipe is lovely. A really good recipe “as is” or with adaptations for personal taste or preferences. I doubled the dry spices and went up a little on all the fresh ingredients. I cooked all the way to the add the bean step, then divided my pot and used spicy Italian sausage in one pot and fresh lemon herbed shrimp that I poached in the hot liquid of the soup (no heat) in another to suit my family’s preferences. I added red pepper flakes at the end. Served with fresh baked dinner rolls. Delicious, simple and a keeper!

  • JessaLea

    I have made this many times and even shared it with my mom, who hates to cook but loves this recipe. I like to add 28 oz of diced tomatoes and some red wine vinegar. So good!

  • Daniel Moe

    Great recipe and one of my favorite soups! I’m VEGAN, so I use vegan (Tofurky brand Italian sausage) sausage and I usually double the amount of onions/carrots/celery. I also take 1-1/2 can of the beans and mash them up with some of the hot vegetable broth to add some thickness to the soup. Thanks for the great recipe!

  • Pamela Fox

    Delicious! I use Ragin’ Cajun medium h at sausage. It flavors so good I omit salt and pepper.

  • W

    I also use one “healthy” kielbasa, like simple truth that has a lower fat content and a “full fat” kielbasa that has more grease. I cook everything in one pot, never taking anything out. I always use fresh herbs. Sometimes I use purple kale or spinach. Fresh and more garlic helps too. It’s a favorite in my house but every family has different tastes. I’ve made it for my kids hockey pot luck and it was the one soup every kid liked. I hope this is helpful.

  • Angela

    This was soooooooo bland. It needs a lot more spices and I think fresh herbs would help a lot. Healthy but would not make again.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! To boost flavor I highly recommend using a homemade chicken broth. Another option is using fresh herbs and simmering a parmesan rind with the soup.