This post may contain affiliate links. Please read our disclosure policy.
This Tuscan-style sausage, kale, and white bean soup is rustic, savory, and made in just one pot. It’s ready in under an hour and hearty enough to serve as a complete meal or as a cozy side.
Table of Contents
When the nights turn chilly, all I want is a big bowl of warm and comforting soup. But what I don’t want is a fussy weeknight dinner with a pile of dishes to wash after.
That’s why I love this one-pot sausage, kale, and white bean soup. It’s hearty and comforting without being complicated.
This Italian-inspired soup is a meal in itself, which means we get a healthy, homemade meal that’s made in a single pot—aka easy cleanup.
Sometimes, this style of soup is called Tuscan white bean soup or a kale and sausage soup. But no matter what you call it, it’s made with simple, wholesome ingredients and comes together in about an hour.
This recipe is also perfect for meal prep. The flavors deepen as it sits, so I often double the batch and keep leftovers in the fridge, and we enjoy it all week (I even like it for breakfast on a chilly morning).
To serve, I pair this soup with a loaf of homemade sourdough bread or soft sourdough brioche rolls (they soak up the flavorful broth like a dream).
Enjoy, friends!
Why You’ll Love This Recipe
One-Pot: Everything comes together in one Dutch oven or stockpot, so you’ll have dinner on the table with way less cleanup.
Simple Ingredients: You only need a handful of everyday ingredients. Since the sausage is already full of flavor, you won’t even have to dig through the spice cabinet.
Quick and Easy: This soup is ready in under an hour, and most of that time is hands-off while it simmers.
Cozy: Hearty sausage, tender kale, and hearty white beans make this soup the ultimate comfort food on a chilly night.
Ingredients
Sausage: Sweet Italian sausage brings plenty of flavor, so you won’t need to add other seasonings. If ground sausage isn’t available, use sweet Italian links and remove the casings.
Veggies: You’ll need onions, carrots, celery, garlic, and potatoes.
Kale: I used curly kale in this recipe, but you can use any kale, such as lacinato or red Russian.
Beans: I prefer white cannellini beans, but you can use any white bean you prefer. In a pinch, even home-canned pinto beans will work.
Broth: Use either home-canned chicken broth or store-bought.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Large Pot: Any large pot will work. I used a 6-quart enameled cast iron Dutch oven (I scored mine at HomeGoods for a great price).
Step-by-Step Instructions
Step 1: In a large stock pot or Dutch oven, brown the sausage over medium-high heat. Use a wooden spoon to break it apart into crumbles as it cooks.
Season with salt and pepper to taste (keep in mind that the sausage is already seasoned).
Step 2: Add the onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Season with salt and pepper to taste.
Step 3: Stir in the garlic and cook just until fragrant, about 30 seconds. Be careful not to let it burn, as garlic can turn bitter quickly.
Step 4: Pour in a little chicken broth to deglaze the pot, scraping up any browned bits from the bottom. This adds extra flavor.
Then, add the remaining broth.
Step 5: Place the potatoes into the pot.
Step 6: Add the beans to the pot. Increase the heat and bring the soup to a boil.
Step 7: Once boiling, reduce to a simmer.
Add the kale, cover, and simmer for 30 minutes or until the potatoes can be pierced with a fork.
Step 8: This soup can be served immediately. But it often tastes even better the second day, so save some leftovers for lunch!
Tips for Success
- Removing the kale stems is optional. I like to leave them on because they are tender and delicious once cooked, though it does take a little longer.
- Go easy on the salt. Sausage is usually well-seasoned, and store-bought broth can add plenty of salt on its own.
- For the best flavor, choose a good-quality sweet Italian sausage.
- If you can’t find sweet Italian sausage, add parsley, garlic, paprika, fennel, and a pinch of sugar. Both mild and spicy Italian sausage will also work in this soup.
Serving Suggestions
Sourdough: Serve with toasted sourdough bread or even in a sourdough bread bowl. In the pictures, I used sourdough cheddar jalapeño bread, and it was delicious.
Parmesan: This soup is delicious garnished with a little freshly grated or shredded parmesan cheese.
Salad: Soup and salad are a classic combo. Serve it with your favorite leafy greens or side salad.
Side: Although this soup is a meal in itself, small servings make a nice side dish paired with roasted chicken or your favorite main course.
Storing
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Although you can freeze this soup, the kale may become mushy as it thaws and reheats. I recommend adding the kale when you reheat it.
Variations
Greens: Substitute kale with spinach, Swiss chard, or collards. Keep in mind that some greens require less cooking time. So adjust as needed.
Grains: Add grains like leftover slow cooker wheat berries, frozen rice, barley, or even pasta.
Creamy: Stir in a splash of heavy cream for a creamy version.
FAQs
Yes! Use the sauté function to brown the sausage and sauté the vegetables. Follow the recipe instructions and cook on high pressure for 8 minutes with a quick release.
Definitely, add it straight from the freezer toward the end of cooking. Just keep in mind it will be softer than fresh kale.
Yes, mash some of the beans before adding them to the soup. Or stir in a little heavy cream for a thicker broth.
You can swap in ground turkey, chicken, or even a plant-based sausage. For a vegetarian version, add extra beans and season generously with herbs.
Keep in mind that the sausage seasons the soup. You may need to add more seasonings to suit your taste.
Let’s Connect!
If you tried this recipe and loved it, leave a comment or review below.
Also, don’t forget to pin this post and follow Moon + Magnolia on Pinterest. You can save all my recipes on your boards and keep up with the latest happenings!
Share your creations on Instagram and tag @moon_and_magnolia
One-Pot Sausage, Kale, and White Bean Soup
Equipment
- Stock Pot or Dutch Oven
Ingredients
- 1 pound ground sweet italian sausage
- 1/2 onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 russet potatoes, chopped
- 2 15 oz cans cannellini beans, drained and rinsed
- 1 bunch kale, roughly chopped
- salt and pepper to taste
Instructions
- Brown the Sausage. In a large stock pot or Dutch oven, brown the sausage over medium-high heat. Use a wooden spoon to break it apart into crumbles as it cooks. Season with salt and pepper to taste (keep in mind that the sausage is already seasoned).1 pound ground sweet italian sausage
- Add the Veggies. Add the onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Season with salt and pepper to taste.1/2 onion, 1 carrot, 2 celery stalks
- Add the Garlic. Stir in the garlic and cook just until fragrant, about 30 seconds. Be careful not to let it burn, as garlic can turn bitter quickly.2 garlic cloves
- Add the Broth. Pour in a little chicken broth to deglaze the pot, scraping up any browned bits from the bottom. This adds extra flavor. Then, add the remaining broth.8 cups chicken broth
- Add the Potatoes. Place the potatoes into the pot.2 russet potatoes
- Add Beans and Bring to a Boil. Add the beans to the pot. Increase the heat and bring the soup to a boil.2 15 oz cans cannellini beans
- Simmer with Kale. Once boiling, reduce to a simmer. Add the kale, cover, and simmer for 30 minutes or until the potatoes can be pierced with a fork.1 bunch kale
- Enjoy. This soup can be served immediately. But it often tastes even better the second day, so save some leftovers for lunch!
Notes
- Removing the kale stems is optional. I like to leave them on because they are tender and delicious once cooked, though it does take a little longer.
- Go easy on the salt. Sausage is usually well-seasoned, and store-bought broth can add plenty of salt on its own.
- For the best flavor, choose a good-quality sweet Italian sausage.
- If you can’t find sweet Italian sausage, add parsley, garlic, paprika, fennel, and a pinch of sugar. Both mild and spicy Italian sausage will also work in this soup.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.