Sausage, White Bean and Kale Soup

White Bean and Sausage Soup is a hearty, filling soup! It is loaded with Italian Sausage, white beans and kale. Easy enough for weeknights!

Whether it’s a classic like Chicken Noodle, Beer Cheese or Tomato Soup, we are a soup family. My family will eat just about any kind of soup I pout on the table. And it makes sense, because soups are warm, cozy and in the case of this White Bean and Sausage Soup, incredibly hearty. 

Adding beans to a soup is a great way to add some extra heartiness. And canned beans are always a great option for me because you don’t need to worry about soaking them overnight. For this recipe, I use canned cannellini beans. You could also use another kind of white bean like Great Northern or Navy Beans.

Let’s talk about what else you’ll need to make it. 

White Bean and Sausage Soup Ingredients: 

You’ll only need a handful ingredients to make this soup which makes it a snap to put together on a busy weeknight. 

• ITALIAN SAUSAGE: You can use mild or hot Italian sausage depending on your preference. We used mild because the hot can be a bit too spicy for the kiddos. 
• OLIVE OIL
• YELLOW ONION: You can also use white onion if that is what you have on hand. 
• CRUSHED RED PEPPER: These are totally optional but add a touch of heat. If you’re using hot Italian sausage I might hold back on the crushed red pepper until you have a chance to try the soup. 
• GARLIC: I used about 6 cloves of garlic for this recipe because I adore garlic in soup.
• CHICKEN BROTH: I recommend using low sodium chicken broth in this recipe so that you can control the saltiness of the dish. 
• CANNELLINI BEANS: Canned beans work perfect for this recipe, just make sure that you drain them first. 
• KALE: There are two types of kale: curly and tuscan. You can use either for this recipe. My grocery store only had curly so thats what we chose. 
• PARMESAN CHEESE: I love adding some Parmesan cheese over the top of the soup as a garnish. It has a bit of nutty saltiness. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

This soup comes together pretty quickly. Depending on the texture you like in this soup you can either mash or use an immersion blender to smash some of the beans. You can also leave them whole and the soup will be just a little more broth-y.

STEP 1: Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned. Use a slotted spoon to remove the sausage to a paper towel lined bowl or plate. Reserve 2 tablespoons of pan drippings. 

STEP #2: Add in yellow onion and cook just until softened about 3 minutes. Add in crushed red pepper and garlic. Cook just until garlic is fragrant, about 30 seconds. 

STEP #3: Slowly add in the chicken broth to deglaze the pan. Be sure to scrape up any of the browned bits that have stuck to the bottom, that is called fond, and there is so much flavor there. 

STEP #4: Add in the beans and use a masher or immersion blender to pulse the some of the beans. You don’t want it completely smooth. Alternatively, you can mash about half of the beans in a bowl using a potato masher and then add those to the pot. Allow the soup to simmer until it starts to thicken a bit, about 10 minutes. 

STEP #5: Return sausage to pot and add kale. Cook until kale has wilted, about 5 more minutes. Adjust seasoning with salt and pepper, if desired. Ladle into soup bowls and top with shredded parmesan cheese. 

Storage and Leftovers: 

Store any leftovers in the refrigerator and eat within a few days. To reheat, heat slowly over medium low heat. 

More soup recipes? I’ve got you covered!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

This Creamy Dill Chicken Soup is sure to bring comfort on a cool day. Made easy with leftover chicken, it is perfect for weeknight dinners!

Creamy New England Clam Chowder is loaded with clams, potatoes and bacon. It’s a hearty bowl of soup perfect to warm up on a cool day.

Note: Originally published in 2011. Updated in 2026 with a new recipe (substituting Italian sausage for kielbasa), nutrition information and step by step photos.