If you’re in the mood for something hearty but not complicated, this Cannellini Bean, Sausage, and Kale Soup might just be your go-to. It’s the kind of soup that feels like a warm hug on a chilly day, packed with cozy flavors and just enough kick from the sausage.
Plus, it’s pretty forgiving if you need to swap out ingredients or get creative with what’s in your fridge. It quickly became a kitchen staple, perfect for those nights when comfort food is a must.
Gina’s Recipe Rundown:
Texture: Chunky sausage pieces that add hearty, meaty bites.
Taste: Rich and hearty thanks to the creamy cannellini beans and flavorful broth.
Ease: Weeknight-friendly: Ready in under an hour, perfect for busy evenings.
Why I love it: Comfort in a bowl: Hearty, warm, and satisfying—perfect for cozy nights.
Why You’ll Love This Recipe
Hearty and nutritious. This soup balances creamy cannellini beans with savory sausage and the earthy goodness of kale. It’s like a full meal in a bowl that fills you up without weighing you down.
Simple yet satisfying. You don’t need a bunch of fancy ingredients or complicated steps, but you’ll still end up with something that tastes like you spent hours perfecting. Perfect for weeknights or lazy weekends.
Flexible and forgiving. No sausage? No problem. Not a kale fan? Try spinach or Swiss chard. It’s easy to tweak and still come out delicious, which makes it a keeper for just about anyone’s kitchen.
Ingredient Notes
- Italian sausage: Adds rich, savory flavor and protein. Use mild or spicy, based on your preference.
- Olive oil: For sautéing the aromatics and sausage.
- Yellow onion: Provides a sweet, flavorful base.
- Garlic: Adds depth and warmth to the soup.
- Chicken broth: The flavorful liquid that ties the soup together.
- Cannellini beans: Creamy beans that make the soup hearty and filling.
- Kale: Adds color, nutrients, and a slight earthy flavor.
- Dried thyme & dried oregano: Classic Italian herbs to season the soup.
- Salt and black pepper: To taste, for seasoning.
- Grated Parmesan cheese: Optional, for a savory finishing touch.
Kitchen Equipment
- Large Soup Pot or large Dutch Oven
- Wooden Spoon
- Slotted Spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Quart containers for storage
How to Make Cannellini Bean, Sausage, and Kale Soup
- Start by browning the sausage in olive oil over medium heat until it’s cooked through, about 5–7 minutes. Add the onion and cook until it’s soft and fragrant, around 5 minutes. Stir in the garlic and let it cook for another minute or two.
- Next, add the chicken broth, cannellini beans, kale, thyme, and oregano. Give everything a good stir and bring it to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, until the kale is tender and the flavors have melded together.
- Season with salt and pepper to taste, and serve warm with a sprinkle of grated Parmesan if you like. Cozy, comforting, and ready to enjoy!
Variations & Substitutions
Use Ground Turkey Instead of Sausage: Swap the mild Italian sausage for ground turkey, turkey sausage, vegetarian sausage, spicy Italian sausage, chicken sausage, or sweet Italian sausage to lighten the recipe while keeping protein in the mix.
Add More Veggies: Throw in diced carrots or celery with the onion for an extra layer of flavor and crunch.
Make it Creamy: Stir in a splash of cream or coconut milk at the end of cooking for a richer texture.
Spice it Up: Add a dash of cayenne pepper or swap kale for spicy arugula for a peppery twist.
Go Vegan: Skip the sausage and use smoked paprika and mushrooms for a smoky plant-based version.
Change the Beans: Try this wonderful soup using navy beans, great northern beans, Tuscan white bean, or any white beans, for a protein-rich meal.
Easy Swaps: This kale soup recipe can be made by adding healthy ingredients such as a bay leaf, white wine, chicken stock, or veggie broth, parmesan cheese rind, lacinato kale, dinosaur kale, or curly kale.
Flavor Boosters
Add Fresh Herbs at the End
A sprinkle of fresh parsley or basil added just before serving gives the soup a bright, fresh contrast to the hearty flavors.
Use Garlic-Infused Olive Oil
Drizzle a little garlic-infused olive oil over your bowl for an elevated garlic hit that doesn’t overpower.
Squeeze of Lemon Juice
A splash of lemon juice right before eating lifts the flavors and adds a subtle tang that complements the bean’s creaminess.
Smoked Sausage Swap
Try smoked sausage instead of Italian for a deeper, smokier flavor that changes up the whole vibe of the soup.
Grated Parmesan Topping
A sprinkle of Parmesan cheese on top adds a salty, umami finish that’s kinda irresistible.
What To Serve With Cannellini Bean, Sausage, and Kale Soup
- Crusty Bread – Perfect for dunking and soaking up all that delicious broth.
- Simple Green Salad – A light salad with vinaigrette offers a crisp contrast to the warm, hearty soup.
- Roasted Potatoes – Golden roasted potatoes add a comforting starch to round out the meal.
- Garlic Knots – Soft garlic knots bring a bit of flavor and fun texture to the table.
- Sautéed Greens – If you want extra greens, a side of garlicky sautéed spinach or kale keeps the meal balanced and vibrant.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave to avoid overcooking the kale.
Freezing – Let the soup cool completely before transferring to airtight containers or freezer bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove until warmed through.
Reheating
Stovetop Method
Heat soup in a pot over medium heat, stirring occasionally, until hot and steaming. This method preserves texture best, especially for the kale and beans.
Microwave Method
Place a serving in a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel, and heat on high for 2-3 minutes. Stir halfway to warm evenly.
Slow Cooker Method
Set your slow cooker to low and reheat the soup gently for 1-2 hours, stirring occasionally for even temperature.
Instant Pot Method
Use the “Sauté” function to gently warm the soup, stirring frequently to prevent sticking, for about 5-7 minutes.
Expert Tips
- Brown the sausage well: Take your time browning the sausage until it’s nicely caramelized. This step builds a deep flavor base that really lifts the whole soup and adds a bit of texture.
- Don’t overcook the kale: Add the kale towards the end of cooking so it stays vibrant and doesn’t turn mushy. It should have a bit of bite left for the best texture contrast with the creamy beans.
- Rinse canned beans: If using canned cannellini beans, give them a good rinse and drain to wash away excess salt and any canning liquid. This keeps your soup from tasting too salty or metallic.
- Use good-quality broth: Since the broth is a big part of the soup, invest in a decent chicken or vegetable broth. A rich broth saves you from adding too much salt and makes the flavors really sing.
- Let it sit: This soup tastes even better the next day as the flavors get to marry and deepen. Make a batch ahead and enjoy the magic of leftovers.
- Keep some beans whole, mash some: For extra creaminess and texture, mash about a third of the beans with the back of a spoon right in the pot. It thickens the soup naturally and gives it a cozy feel.
- Spice it up as you like: If you want some heat, a pinch of red pepper flakes while sautéing the sausage adds just the right amount of a kick without stealing the show.
Troubleshooting
- Soup is Too Watery – If your soup feels too thin, simmer it uncovered for a bit longer to reduce and thicken the broth naturally.
- Beans are Mushy or Falling Apart – Cook the beans just until tender and avoid excessive stirring. Overcooking can break them down too much, turning the soup overly thick.
- Sausage is Bland – Make sure to brown the sausage well and season it with extra herbs or spices if needed. A pinch of red pepper flakes can bring some life to the sausage.
- Kale is Bitter or Tough – Add kale late in the cooking process and cook just until wilted. Tough or bitter kale means it’s been overcooked or wasn’t fresh.
- Soup Lacks Depth of Flavor – Layer your flavors by sautéing the garlic and onions thoroughly, using quality broth, and seasoning in stages. Taste and adjust salt as needed.
FAQ’s
Can I use dried cannellini beans instead of canned?
Absolutely. Soak dried beans overnight and cook them until tender before adding to the soup. This will give you more control over texture and salt levels.
Can I make this soup in a slow cooker?
Yes, you can add all the ingredients (except kale) to a slow cooker and cook on low for 6-8 hours. Add the kale in the last 15 minutes to avoid overcooking.
Is this soup freezer-friendly?
It sure is. This soup freezes well for up to three months. Just leave the kale out if you want a better texture on reheating, then add fresh kale when reheating.
Can I use spicy sausage instead of mild Italian?
Definitely. Using spicy sausage will give the soup a nice kick, so go for it if you like your meals with a bit of heat.
What’s the best way to store leftover soup?
Use airtight containers and refrigerate. If possible, store kale separately to keep it from getting mushy, then add it fresh when reheating.
If you love this soup recipe, you’re going to love these other soup recipes, too. Please click each link below to find the easy, printable recipe!
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Cannellini Bean, Sausage, and Kale Soup
Ingredients
- 1 pound Italian sausage mild or spicy, casings removed
- 1 tablespoon olive oil
- 1 yellow onion diced (medium)
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium
- 30 ounces Cannellini beans drained and rinsed (two 15-ounce cans)
- 1 bunch kale stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Salt and black pepper to taste
Optional: grated Parmesan cheese, for serving
Instructions
- Brown the sausage with the olive oil in a large pot over medium heat until cooked through. Approx 5-7 minutes.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional 1-2 minutes.
- Add the chicken broth, cannellini beans, kale, thyme, and oregano. Stir and bring to a boil.
- Reduce the heat to a gentle simmer and cook for 15 minutes.
- The soup is done when the kale is tender and the flavors have combined.
Season with salt and pepper to taste.
Serve with grated Parmesan if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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