This Kale and White Bean Sausage Soup is a simple one pot dish to make and perfect on a cold day. All you need are some white beans, kale, Italian sausage, chicken broth, cream, a few seasonings, and aromatics, and you'll be able to rustle up this comforting soup in less than 30 minutes. I hope you enjoy it!
It's officially soup season and what better way to dive into it than to make this comforting white bean sausage soup with kale. You can serve it with an optional sprinkling of grated parmesan and some lightly toasted bread for an extra flavour and texture!
I don't know about you but I love a soup that has chunk to it, and this sausage bean kale soup is exactly that. There's no need to blend anything, so it's a really straightforward recipe that I can't wait for you to try!
If you're into your soups at the moment, then feel free to save my deconstructed ravioli soup or my roasted red pepper and Gouda Soup for a rainy day, or my carrot ginger soup recipe for when you're feeling under the weather! Or if you're a bean lover like me, then my black bean tacos could be a recipe of mine that you might absolutely love!
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Why you'll love this recipe
Comforting: this warming kale sausage and white bean soup is the epitome of comfort. It's got oregano and smoked paprika as gentle seasonings with chicken stock and cream to make a lovely silky smooth soup broth
One pan: minimal washing up and low effort, I love one pan dishes. This soup is made all in one pot, making your life easier without compromising on flavour and deliciousness.
Great for the week ahead: Yes, this is a soup, but you can serve it in a variety of ways: with bread, in pasta, over noodles, or with mashed potato. So, just make a big batch and it can be a great dish to eat throughout the week.
Ingredients & Substitutions
Garlic: I'm using fresh garlic cloves for this recipe as I think they add the best flavour, but if you only have garlic granules, I'd recommend using ½ tsp.
Onion: Finely chopped white onion is great for this sausage kale and white bean soup. You could use onion powder if you don't have a fresh onion, once again, around ½ teaspoon to 1 tsp.
Sausages: I've used herby sausages: Italian sausages, Cumberland sausages, any type that use good quality pork meat. You could also just buy sausage meat from the supermarket if they have some available too. If you don't like sausages, ground beef or ground chicken would work really well for this soup. For vegetarians, swap out the sausages for chopped mushrooms! Another great sausage recipe I love is my Easy Sausage Stew so feel free to save it for a rainy day!
Oregano: Dried oregano will do for this recipe. If you don't have oregano, you could use mixed herbs, parsley, or thyme.
Paprika: smoked sweet paprika provides the best flavour, in my opinion. If you don't have paprika, then I'd recommend using ½ teaspoon of cayenne or chili powder.
Chicken broth: I use Knorr's chicken stock pots with water for this, but you could also use store-bought or homemade chicken broth. If you're wanting to make this veggie, swap out the chicken broth for veggie broth.
Cream: I've used single cream (or low fat cream) for this recipe. You can use a higher fat cream if you'd like! You can omit the cream entirely if you'd like a more brothy soup.
White beans: I've used tinned cannellini beans for this kale and sausage soup. Any white beans would work! You could also use lentils, chickpeas, or butterbeans. For another legume recipes, check out my spinach dal which uses chickpeas...so good!
Kale: I've used a combination of curly kale and cavolo Nero kale! If you don't like kale, then I'd recommend using spinach.
Step by step instructions
Step 1: Place a deep pan on medium heat and drizzle in 2 tablespoon of olive oil. Add in your minced garlic and chopped white onion. Stir and fry for 5 minutes until softened and fragrant. Season with a pinch of sea salt.
Step 2: Add in your sausage meat, break it apart, and fry for a further 5 minutes until the meat turns a light brown.
Step 3: Add in the oregano and smoked paprika followed by a grinding of black pepper. Give everything a good mix and then add in your chicken broth.
Step 4: Follow with your cream and white beans. Give everything a stir.
Step 5: Add in your chopped curly kale and cavolo Nero kale and stir using a wooden spoon. Place the lid onto your pan and leave to simmer on medium-low heat for 7-10 minutes until the kale has softened. Taste and season with more salt, paprika, oregano based on your preference. Then divide your kale sausage and white bean soup between 4 bowls, serve up with lightly toasted bread, and enjoy!
What to do with leftovers
Storage: Once your kale and white bean sausage soup has cooled, transfer to an airtight container and place in the fridge for up to 3 days.
Freezing: Once again, leave the soup to cool and then place in an airtight container or soup bag and place in the freezer for up to 3 months. Don't forget to label it!! When you're ready to eat it, leave to thaw/defrost in the fridge overnight before reheating.
Reheating: There are two ways I'd recommend reheating this sausage bean and kale soup: 1. placing the container into the microwave with the lid slightly ajar and heat in the microwave for a few minutes until piping hot. 2. transfer the soup into a saucepan and place on medium-low heat. Stir frequently and heat until bubbling and hot throughout. Feel free to add a splash of water or stock into the soup to make up for any loss of liquid.
FAQs
You can either use a full-fat cream that will make the soup more viscous. Or, you could sprinkle in some plain flour when you're cooking the sausages, which will then thicken the sauce once the cream and chicken broth have been added.
For sure! Simply swap out the sausage for finely chopped mushrooms, full of umami, and the chicken broth for veggie broth.
I love serving it with a good slice of bread. But it would also go really well with pasta, mashed potato, or a baked potato.
Absolutely, chopped potatoes would work really well in this soup. As would chopped carrot, celery, or spinach!
Other recipes you might love!
Kale and White Bean Sausage Soup
Ingredients
- 2 tablespoon olive oil
- 3 garlic cloves minced
- 1 white onion finely chopped
- 400g sausage meat
- 2 teaspoon oregano more or less depending on strength
- 2 teaspoon smoked paprika more or less depending on strength
- 800ml chicken broth I used 1 Knorr's chicken stock cube with 800ml boiling water
- 300ml cream low fat or single cream
- 2 tins cannelini beans 500g net weight
- 100g curly kale roughly chopped
- 6 cavolo nero leaves de-stemmed and roughly chopped
- Flaky salt and pepper
Instructions
- Place a deep pan on medium heat and drizzle in 2 tablespoon of olive oil. Add in your minced garlic and chopped white onion. Stir and fry for 5 minutes until softened and fragrant. Season with a pinch of sea salt.
- Add in your sausage meat, break it apart, and fry for a further 5 minutes until the meat turns a light brown.
- Add in the oregano and smoked paprika followed by a grinding of black pepper. Give everything a good mix and then add in your chicken broth.
- Follow with your cream and white beans. Give everything a stir.
- Add in your chopped curly kale and cavolo Nero kale and stir using a wooden spoon. Place the lid onto your pan and leave to simmer on medium-low heat for 7-10 minutes until the kale has softened. Taste and season accordingly with more salt, herbs, or seasonings based on your preference. Then divide your kale sausage and white bean soup between 4 bowls, serve up with lightly toasted bread, and enjoy.
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