One-Pot Sausage, Kale, and White Bean Soup

An close up of a bowl of sausage, kale, and white bean soup in a blue bowl with a spoon in it

5 from 1 vote

One-Pot Sausage, Kale, and White Bean Soup

This Tuscan-style sausage, kale, and white bean soup is hearty, savory, and made in just one pot. It’s ready in under an hour and filling enough to serve as a complete meal or as a cozy side.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 166kcal

Author: Rebecca Warfield

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!

Video

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