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This Sausage, Kale, and White Bean Soup is creamy, spicy, and all around delicious. With a rich and hearty broth, it’s perfect for warming up during those cold winter months.
My family is obsessed with soup! If yours is like mine, you’ve got to try some of our other favorites, like Homemade Chicken Soup, Tortellini Soup with Italian Sausage & Spinach, and Easy Broccoli Cheese Soup.
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What I Love About This Recipe
To say that this soup was perfect would be an understatement. Tender, spicy sausage and creamy white beans complemented by the hearty kale, all swimming in a spicy, rich broth.
I wasn’t looking for a thick and creamy soup, but more something similar to Olive Garden’s Zuppa Tuscana. So the broth is rich, but not thick.
Sausage, Kale and White Bean Soup is the ultimate comfort food for a cold, rainy day! Or a hot day in the summer. I would indulge in a bowl of this Sausage and Kale Soup any time of the year.
- The broth is rich and creamy and full of flavor.
- It’s made with spicy sausage that adds a real kick in the flavor department.
- It’s filled with superfood kale and protein packed white beans.
How To Make Sausage and Kale Soup with White Beans
This is a pretty simple and basic soup recipe, but the flavors are really amazing together.
- Grab your favorite soup pot (this Le Creuset Dutch Oven is mine). Set it on the stove and a tablespoon of olive oil over medium-high heat.
- Cook some onions with the andouille sausage. If you don’t want the heat, you can use plain smoked sausage or Italian sausage.
- Add some minced garlic, Italian seasoning, and a bay leaf and stir constantly for about a minute, careful not to let the garlic burn.
- Add chicken broth and cannellini beans (aka great northern beans or white kidney beans) and bring to a boil. Since the meat is already fully cooked, you don’t need a lot of cooking time. Cover and simmer the soup on low heat for 15-20 minutes. This will help to soften the beans.
- Turn off the heat and stir in some half & half. This will give the broth a more creamy taste and texture without thickening the soup. You could leave it out if you want to save some calories. Heavy cream would be a delicious substitute and would make the soup even more rich and delicious.
How To Thicken Soup
I don’t typically thicken this soup, but you can if you like. Actually, you can use these methods to thicken just about any soup!
- Ladle out about ½ cup of the hot broth into a glass measuring cup and whisk in 2 tablespoons of cornstarch. Once the cornstarch is fully dissolved, pour it into the soup and simmer on medium-low heat for about 10 minutes. If you want it thicker, repeat the process.
- Another option would be to add 2 tablespoons of flour when you cook the onions and sausage and before adding the broth. Cook the flour for 2-3 minutes, then add the remaining ingredients. The soup will thicken as it boils and simmers.
Sausage and Kale Soup is pretty hearty on its own, but a loaf of crusty bread is never a bad call. Homemade Garlic Bread is also quite delicious. Add a big copycat Olive Garden Salad and make it a complete meal. If you want to add a little something to the soup, try some fresh minced parsley and some freshly shredded Parmesan cheese.
What To Do With Leftovers
Leftover Sausage and Kale Soup should be stored in an airtight container in the fridge for up to 3-4 days. Reheat carefully in the microwave or on the stovetop (recommended).
If you are planning on freezing this soup, I recommend doing so before adding the cream. Pour the soup into a freezer bag or a container made for the freezer and freezer for up to 6 months. Thaw in the fridge and heat on the stovetop.
More Delicious Soup Recipes
- Hamburger Soup
- Creamy Chicken and Wild Rice Soupd
- Green Chile Chicken Enchilada Soup
- Easy Chicken Minestrone Soup
- Split Pea Soup with Bacon
- Smoky Vegetable Beef Soup
White Bean, Kale & Sausage Soup
- 1 tablespoon Olive oil
- ½ medium onion diced
- 12 ounce package pound Andouille Sausage sliced (you can use mild sausage, if you prefer)
- 2 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 15-ounce cans Great Northern Beans drained
- 4 cups packed kale cut into bite-sized pieces
- 1 cup half and half
- Salt and pepper to taste
- In a large soup pot or dutch oven, heat 1 tablespoon of olive over medium-high heat. When hot, add onion and sausage and cook until onion is translucent and sausage is browned; about 5-6 minutes. Stir in garlic, Italian seasoning and bay leaf and cook 1 minute.
- Pour in chicken broth and cannellini beans. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat.
- Stir in half & half and kale. Taste and add salt and pepper, if desired.
- Divide into bowls and serve hot.