Italian
Sausage Kale and White Bean Soup
Browned Italian sausage builds the base for a broth packed with white beans, kale, and tomatoes. It is hearty enough for dinner with bread on the side.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Sausage seasons the whole pot as it browns.
- Canned beans keep prep short.
- Kale holds up better than spinach in leftovers.
- One pot covers protein, vegetables, and broth.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat olive oil in a large pot over medium heat. Brown sausage 6 to 8 minutes, breaking it into pieces.
- 2
Add onion and cook 4 minutes. Stir in garlic and red pepper flakes for 30 seconds.
- 3
Add diced tomatoes and chicken broth. Bring to a simmer.
- 4
Stir in beans and simmer 15 minutes.
- 5
Add kale and salt. Cook 5 minutes until kale softens. Taste and serve.
Pro tips
- Drain excess sausage fat if the pot looks greasy before adding onion.
- Massage tough kale with a pinch of salt if the leaves are very firm.
- A squeeze of lemon at the table brightens the broth.
Easy substitutions
- Italian sausage
- turkey sausage
- cannellini beans
- great northern beans
- kale
- Swiss chard
Storage and reheating
Storage
Keeps in the refrigerator up to 4 days.
Reheating
Simmer on the stovetop until hot; add broth if beans have thickened the soup.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 22 g
- Fiber
- 8 g
Moderate · Stovetop, One Pan
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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