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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

Serves16

Sausage, White Bean, and Kale Soup

  • 1.3333 tbsp Olive Oil
  • 2.6667 lb bulk sweet Italian sausage
  • 1.3333 cup jarred sliced roasted red peppers (about 6 ounces)
  • 2.6667 tbsp fresh oregano (chopped)
  • 1.3333 tbsp Fresh rosemary (chopped)
  • 5.3333 clove Garlic (minced)
  • 1.3333 count Yellow onion (large, sliced)
  • 1.3333 tsp Kosher salt (plus more for seasoning)
  • 0.6667 tsp Black Pepper (plus more for seasoning)
  • 10.6667 cup low sodium chicken broth
  • 41.3333 oz cannellini beans (two 15.5 ounce cans, rinsed and drained)
  • 37.3333 oz Diced Tomatoes (with liquid)
  • 2.6667 cup kale (chopped)
  • 1.3333 cup Heavy Cream
  • 2.6667 tbsp Apple Cider Vinegar
  • 0 count shaved parmesan cheese (for serving, optional)
Servings: 16−+
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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

with Cream, Tomatoes, and Fresh Herbs

Prep: 25 min · Cook: 45 min · Total: 70 min · Servings: 16

Ingredients

Sausage, White Bean, and Kale Soup

  • 1.3333 tbsp Olive Oil
  • 2.6667 lb bulk sweet Italian sausage
  • 1.3333 cup jarred sliced roasted red peppers (about 6 ounces)
  • 2.6667 tbsp fresh oregano (chopped)
  • 1.3333 tbsp Fresh rosemary (chopped)
  • 5.3333 clove Garlic (minced)
  • 1.3333 count Yellow onion (large, sliced)
  • 1.3333 tsp Kosher salt (plus more for seasoning)
  • 0.6667 tsp Black Pepper (plus more for seasoning)
  • 10.6667 cup low sodium chicken broth
  • 41.3333 oz cannellini beans (two 15.5 ounce cans, rinsed and drained)
  • 37.3333 oz Diced Tomatoes (with liquid)
  • 2.6667 cup kale (chopped)
  • 1.3333 cup Heavy Cream
  • 2.6667 tbsp Apple Cider Vinegar
  • count shaved parmesan cheese (for serving, optional)

Instructions

  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.
  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.
  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.