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Sausage Kale White Bean Soup

This heartwarming soup combines ground Italian sausage, hearty white beans, and vibrant kale in a savory broth, making it perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Olive Oil Provides a rich base for the soup.
  • 1 pound Ground Italian Sausage (mild or spicy) Choose your preferred level of spice.
  • 1/2 large Onion (diced, about 1 cup) Adds an essential layer of flavor.
  • 6 cloves Garlic (minced) Adds fragrant flavor.
  • 2 ribs Celery (diced, about 1 cup) Brings texture and a subtle earthiness.
  • 1 large Carrot (diced, about 1 cup) Adds natural sweetness.
Main Ingredients
  • 2 cans White Beans (rinsed and drained, about 3 cups) Provides protein and heartiness.
  • 8 cups Chicken Broth The foundation of the soup.
  • 1 cup Ditalini Pasta (or macaroni noodles) Adds playful texture.
  • 1 1/2 teaspoons Italian Seasoning Brings Mediterranean flavor.
  • 1 teaspoon Sea Salt Enhances overall flavor.
  • 1/2 teaspoon Black Pepper Adds complexity and warmth.
  • 4 cups Kale (chopped) Provides a nutritious boost.
  • 1 cup Heavy Cream (or half and half) Makes the soup creamy and satisfying.

Method
 

Preparation
  1. Heat a 4.5-quart soup pot over medium-high heat. Add the olive oil and heat until shimmering.
  2. Add the ground Italian sausage to the pot, breaking it up with a stirring utensil. Cook until browned (about 5-7 minutes) and drain any excess grease.
  3. Add the diced onion, celery, diced carrots, and minced garlic. Sauté for 5-7 minutes until softened.
  4. Stir in the rinsed white beans, chicken broth, ditalini pasta, Italian seasoning, sea salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cook for 10-12 minutes, stirring occasionally.
  5. Add the chopped kale and cook for a few more minutes until wilted.
  6. Stir in the heavy cream and simmer for an additional 2-3 minutes until heated through.
  7. Taste and adjust salt if needed. Serve warm.

Notes

To store, cool completely and transfer to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of broth if necessary.