One-Pot Sausage, Kale, and White Bean Soup

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. Serve with a side of sourdough toast or in a sourdough bread bowl.

When the nights turn chilly, all I want is a big bowl of warm, comforting soup. This one-pot sausage, kale, and white bean soup is hearty and easy to make, just like my slow cooker lasagna soup and butter squash soup with leeks.

Made with simple ingredients, this Italian-inspired soup comes together in about an hour and is a meal in itself. It's also great for meal prep, so I often double the batch and enjoy the leftovers throughout the week.

Serve it with homemade sourdough bread or sourdough brioche rolls for an easy, cozy dinner.

Why You’ll Love This Recipe

One-Pot: Everything is made 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.

Key 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.

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.

How To Make One-Pot Sausage, Kale, and White Bean Soup

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

Bread: Serve with fresh-milled cornbread, sliced sourdough baguettes, 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.

FAQs

More Soup Recipes

If you tried this One-Pot Sausage, Kale, and White Bean Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!