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soup

Sausage, White Bean, and Kale Soup

A creamy and comforting sausage, white bean, and kale soup made with tomatoes, herbs, and tender greens. Ready in 45 minutes and perfect for chilly weather.

Prep

25 min

Cook

45 min

Total

70 min

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Ingredients

Serves13

Sausage, White Bean, and Kale Soup

  • 1.0833 tbsp Olive Oil
  • 2.1667 lb bulk sweet Italian sausage
  • 1.0833 cup jarred sliced roasted red peppers (about 6 ounces)
  • 2.1667 tbsp fresh oregano (chopped)
  • 1.0833 tbsp Fresh rosemary (chopped)
  • 4.3333 clove Garlic (minced)
  • 1.0833 count Yellow onion (large, sliced)
  • 1.0833 tsp Kosher salt (plus more for seasoning)
  • 0.5417 tsp Black Pepper (plus more for seasoning)
  • 8.6667 cup low sodium chicken broth
  • 33.5833 oz cannellini beans (two 15.5 ounce cans, rinsed and drained)
  • 30.3333 oz Diced Tomatoes (with liquid)
  • 2.1667 cup kale (chopped)
  • 1.0833 cup Heavy Cream
  • 2.1667 tbsp Apple Cider Vinegar
  • 0 count shaved parmesan cheese (for serving, optional)
Servings: 13−+
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Cooking Instructions

  1. 1

    Cook the sausage

    Heat the olive oil in an 8 quart Dutch oven over medium high heat. Add the sausage and cook for eight to ten minutes, breaking it into bite size pieces, until browned and cooked through. Transfer the sausage to a paper towel lined plate to drain.
    Tip: Browning the sausage well adds rich flavor to the entire soup.
    Cleanup: Dispose of the paper towels once cool to keep the cooking area clean.
  2. 2

    Cook the vegetables and herbs

    Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with salt and pepper. Cook for about five minutes, stirring occasionally, until the onions are tender. Add the chicken broth, cannellini beans, and diced tomatoes. Return the sausage to the pot and bring everything to a boil. Reduce to a low simmer and cook uncovered for twenty minutes.
    Tip: Letting the soup simmer uncovered helps concentrate the flavors.
    Cleanup: Rinse out any empty cans before recycling to prevent drips or odors.
  3. 3

    Add the kale and cream

    Stir in the chopped kale, heavy cream, and apple cider vinegar. Continue simmering until the kale softens and the soup is heated through. Taste and adjust seasoning as needed. Serve with shaved parmesan cheese if desired.
    Tip: Adding vinegar at the end brightens the flavor and balances the richness of the cream.
    Cleanup: Allow the soup to cool before transferring leftovers to storage containers.

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Sausage, White Bean, and Kale Soup Recipe | Pantry Savvy