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Kale, white bean and sausage soup in bowl.
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4.95 from 18 votes

Kale White Bean and Sausage Soup

This satisfying, cozy white bean soup with sausage and veggies is packed with nutrition, heat and fantastic flavors. A perfect meal in a bowl with some hot crusty bread.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: soups and starters
Cuisine: American, Italian
Servings (change as needed): 6 -8
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 teaspoon vegetable oil or olive oil
  • 1 pound spicy Italian or turkey sausage, casing removed, Note 1
  • 2 large carrots
  • 3 celery stalks
  • 1 medium onion
  • 2 cloves garlic, minced (2 tsp)
  • 1 14.5-ounce can diced tomatoes
  • 5 cups chicken broth or chicken stock (or vegetarian broth/stock)
  • 1 14.5-ounce can white beans, rinsed and drained, Note 2
  • 1/2 cup orzo pasta, Note 3
  • 6 cups fresh kale leaves, roughly chopped (or baby spinach or swiss chard)
  • Garnish: fresh grated Parmesan cheese optional

seasonings (Note 4)

  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt or more, to taste
  • 1/4 teaspoon black pepper or to taste
US Measures - Metric

Instructions

  • CHOP VEGETABLES: Dice onions, carrots and celery into small pieces. Shortcut: alternatively, cut vegetables into large chunks and pulse them in a food processor 3-4 times until coarsely chopped. It's ok if a few larger chunks remain.
  • SAUTE SAUSAGE: Heat oil in large pot over medium-high heat. Add sausage meat, using a spoon to break it up in the pot. Sauté for about 3-4 minutes until browned. Drain off most of grease, leaving about 2 teaspoons in the pot.
  • SAUTE VEGETABLES: Add chopped onions, carrots and celery to the pot. Sauté for 3-4 minutes until onions are translucent. Add garlic and spices. Sauté another 1-2 minutes over medium heat.
  • ADD LIQUIDS, BEANS AND ORZO: Add diced tomatoes, chicken broth, beans and orzo. Stir. Bring to boil, then lower heat and simmer on medium-low for about 20 minutes or until vegetables and pasta are tender.
  • FINISH AND SERVE: Add kale and stir 1-2 minutes until wilted. Taste and adjust seasonings. Serve in bowls sprinkled with Parmesan cheese if desired.

Notes

  1. Sausage options:
    • Use any fresh sausages such as spicy Italian sausages or Chorizo. Or mild fresh farmers or garlic sausages. The sausages can be mild, medium or very spicy - as you like.  For a shortcut you can used a cooked smoked sausage like andouille or even a smoky hotdog (and skip the pan fry step). 
    • For vegetarians, use a vegetarian sausage such as Beyond Meat or leave it out altogether. a
  2. Bean options: Cannellini, white navy, red kidney, pinto beans, butter beans, great northern beans are all good options.
  3. Pasta options: Instead of orzo, try acini di pepe, baby penne, fine egg noodles, macaroni, etc. Leave out the pasta if you prefer. Or replace it with diced potatoes. 
  4. Seasonings: Use the equivalent of seasonings you like. Dried thyme, oregano, basil, sage, herbes de province, poultry seasoning or a dried Italian seasoning blend are all good options. For additional heat, add red pepper flakes. 
  5. More variations:
    • Low salt version: Skip the Parmesan cheese. Use cans of low salt beans, low salt tomatoes and low sodium broth.
    • Vegetables: Try zucchini, mushrooms and green beans. Use baby spinach, frozen spinach or swiss chard instead of fresh kale. 
    • Parmesan: Add a parmesan rind while the soup simmers for deep umami. Remove the rind after cooking.
    • Creamier: Finish with a splash of cream at the end.
  6. Shortcuts:
    • Use cooked smoked sausage; slice and add during the simmer - no pan-frying.
    • Pulse veggies in a food processor until coarsely chopped
    • Grab pre-washed kale leaves in a bag (or baby spinach).
    • Buy bulk sausage meat—no casings to remove.
    • Use fresh or frozen mirepoix (onion, carrot, celery) - no chopping.
  7. Make ahead:
    • The sausage and white bean soup will keep well in the fridge in a sealed container for 4-5 days. If it thickens up too much in the fridge, just add more broth.
    • The soup can also be frozen for several months. Defrost and reheat in the microwave or in a pot.
  8. Instant pot version:
    • Sauté sausage for 5 minutes. Add onions and veggies. Sauté another 5 minutes, then garlic for 30 seconds. Turn instant pot off.
    • Add seasonings, broth, tomatoes and beans. (not pasta)
    • Lock in lid. Set Pressure to high for 5 minutes. Do natural releases for 10 minutes. Stir. 
    • Turn on Sauté funtion. Add pasta and cook until tender. 
    • Stir in spinach until wilted.
  9. Slow Cooker/Crockpot version:
    • Sauté sausage in a skillet. Add veggies (not including spinach) and garlic. Sauté another 3 minutes
    • Transfer to slow cooker and add all other ingredients except spinach, pasta and beans.
    • Cook on High for 4-6 hours. Or Low for 8 hours. 
    • Add beans, pasta and spinach. Cook on high for 15 minutes or until pasta is tender. 
 
Nutrition value estimates are based on approximately 1 1/2 cups (355 ml) of soup using fresh turkey sausage. Parmesan garnish is not included. 
Calories: 321kcal | Carbohydrates: 35g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 844mg | Potassium: 1094mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6356IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 5mg