Sausage Kale White Bean Soup

Sausage Kale White Bean Soup ingredients

• 1 lb mild or hot Italian sausage, casings removed
• 2 15-oz cans canned cannellini beans, drained and rinsed
• 4 packed cups kale, stems removed and chopped
• 6 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 tsp Italian seasoning
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• to taste kosher salt and black pepper
• 1 tbsp lemon juice

How to make Sausage Kale White Bean Soup

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and cooked through. Transfer excess grease out of the pot if needed, leaving about 1 tablespoon behind for flavor.
2. Add the diced onion to the sausage and cook for 4–5 minutes, stirring often, until the onion softens and turns translucent. Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste; cook for 60–90 seconds until the tomato paste darkens slightly and the garlic smells fragrant.
3. Pour in about 1 cup of chicken broth and scrape the bottom of the pot to release the browned bits. Add the remaining broth and the rinsed cannellini beans, then bring the soup to a gentle boil.
4. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes so the beans soften and the broth picks up the sausage flavor. For a creamier soup, mash about 1/2 cup of the beans against the side of the pot and stir them back in.
5. Stir in the chopped kale and simmer for 3–5 minutes, just until tender but still green. Taste and season with salt, black pepper, and lemon juice to brighten the broth.
6. Ladle into bowls and serve hot. Optional: finish with grated Parmesan, cracked pepper, or crusty bread for dipping.

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