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Italian Sausage, Bean, and Kale Soup

This hearty soup is a great one-pot meal for busy fall and winter weeknights. Make a double batch and freeze it for an even easier meal when you need it!
5 from 5 votes
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Course: Main Course, Soup
Cuisine: American, Italian, Mediterranean
Keyword: Italian sausage, kale, one-pot meal, soup, white beans
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 servings
Cost: $15


  • Large pot
  • Cutting board and knife


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound mild Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 1 large or 2 small carrots, peeled and finely diced
  • 1 celery rib, finely diced
  • teaspoons dried Italian herb blend (a.k.a. Italian seasoning)
  • Kosher salt
  • 5 or 6 cloves garlic, minced or pressed
  • ¼ teaspoon dried red chile or urfa pepper flakes
  • Freshly ground black pepper
  • 2 quarts low-sodium vegetable broth
  • 2 (15-ounce) cans cannellini or other white beans, drained and rinsed
  • 1 (1-pound) bunch kale, stems removed, leaves torn or chopped into bite-size pieces
  • Juice of 1 lemon


  • Heat the olive oil in a large, heavy pot over medium-high heat. Pinch off bite-size pieces of the sausage and add them to the pot and cook, stirring frequently, until the sausage is just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the sausage to a plate.
  • Pour the remaining tablespoon of oil into the pot, still over medium-high heat, then add the onion, carrot, celery, dried herb blend, and ¼ teaspoon salt. Cook until the vegetables begin to soften, 3 to 5 minutes, then stir in the garlic, chile flakes, ½ teaspoon salt, and a few grinds of black pepper. Stir until the garlic is fragrant, 30 seconds to 1 minute, then pour in the broth.
  • When the broth comes to a boil, reduce the heat to medium, add the sausage and any accumulated juices, and the beans. Stir well, then add the kale. Simmer for 5 minutes, add the lemon juice, and then simmer for 5 more minutes. Taste and add more salt and pepper as needed.
  • Serve hot with crusty bread or buttered toast.


This soup freezes really well! Just let it cool to room temperature, transfer it to an airtight container, and store it in the freezer for up to 3 months. When you're ready to reheat it, simply dump the frozen soup into a pot or saucepan, cover, and let it heat up over medium-low heat.