This White Bean and Sausage Kale Soup is creamy, cheesy, smoky, and filling. Combined and cooked in one pot on the stovetop, it’s comfort food at its finest and is perfect for chilly days, especially when paired with a side of Southern cornbread!
One-Pot White Bean and Sausage Kale Soup
This white bean soup is the kind of recipe that makes everyone wander into the kitchen asking, “What smells so good?” It’s cozy, hearty, and packed with savory sausage, creamy white beans, smoky bacon, and tender kale simmered together in a rich, flavorful broth.
It’s heavily influenced by Olive Garden’s iconic Zuppa Toscana, but with a few twists that make it completely its own and so delicious. And fun fact: I tested this recipe one time and it was perfect on the first try (I mean… it’s sausage and bacon, can you really go wrong?).
Everything comes together in one pot and it tastes even better the next day. It’s simple, comforting, and perfect for easy dinners and leftovers.
Ingredients and Notes
Bacon: Everything is better with bacon, right? It provides a savory, smoky flavor and a little extra crunch when sprinkled on top of the finished soup.
Cornstarch: This helps thicken the broth, creating a creamy consistency without having to water down the soup with too much cream.
Sausage: I used ground Italian spicy sausage, but you can use mild sausage if preferred.
Veggies: Yellow onion, garlic, and celery form the base of the soup, infusing it with sweet, savory flavor. Then, sun-dried tomatoes and kale for a Tuscan-inspired flavor.
Beans: These add texture, fiber, and plant-based protein. Use canned beans, and make sure to rinse and drain them before adding them to your soup.
Heavy Cream: Added at the end of cooking, this creates a rich, velvety consistency and delicious creamy taste. Let it come to room temperature to prevent curdling!
Herbs and Spices: Bay leaves, Italian seasoning, salt, and pepper infuse the broth with savory, herbaceous flavor.
Broth: I use chicken broth as the base of the soup, but vegetable broth also works. I recommend low-sodium varieties, so you have better control over the sodium levels.
Lemon: We’re using both lemon juice and lemon zest to add a touch of acidity that brightens the soup, balancing some of the heaviness, and creating a well-rounded taste. When zesting the lemon, be careful to avoid the white pith, which can taste bitter.
Parmigiano-Reggiano Cheese Rinds: These are my secret weapon to the BEST soup, infusing it with savory, salty, umami flavor you just don’t get with broth alone.
How to Make Creamy Sausage, Kale, and White Bean Soup
Step 1. Heat a large, heavy-bottomed pot over medium-high heat, and cook the bacon until browned, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate to drain the grease, leaving about a tablespoon of oil in the pot.
Step 2. Next, add the sausage, and cook, breaking it into pieces until browned, and set aside.
Step 3. Add the chopped onion and celery to the pot, and cook until the veggies soften, stirring occasionally. Then, add the garlic and Italian seasoning, and continue to cook until fragrant.
Step 4. Add the cornstarch, and cook for a minute, stirring occasionally. Then, stir in the sun-dried tomatoes, beans, chicken broth, lemon juice and zest, salt, pepper, bay leaves, and Parmigiano-Reggiano rind.
Step 5. Bring the liquid to a boil. Then, reduce the heat to a simmer, cover, and cook until the veggies are tender, the broth thickens, and the flavors meld. Stir in the chopped kale.
Step 6. Once the kale is wilted, add all of the sausage and most of the bacon back to the pot, and stir to combine.
Step 7. Season to taste, remove the cheese rind and bay leaves, and stir in the cream.
Step 8. Serve hot with bread and enjoy!
Serving Suggestions
I always serve my Tuscan white bean and sausage kale soup topped with grated Parmesan or pecorino cheese, crumbled bacon, and a crack of black pepper. Then, I add a side of Southern cornbread, cheddar cornbread, or flaky buttermilk biscuits to help soak up all the broth.
How to Store
Allow leftover soup to cool completely. Then, transfer it to an airtight container and store it in the fridge for up to 4-5 days. Or, freeze leftovers for 2-3 months.
Thaw frozen soup in the fridge overnight. Then, warm it gently on the stovetop over medium-low heat, adding a splash of broth as needed to loosen it back up. You can also warm individual portions in the microwave, stirring frequently to prevent the cream from curdling.
Recipes FAQs
Can I make kale and white bean sausage soup in a slow cooker?
Yes! Brown the bacon and sausage on the stovetop first. Then, sauté the onion, celery, and garlic, and transfer everything except the kale and cream to a slow cooker. Cover, and cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale during the last 20–30 minutes of cooking, then add the cream just before serving.
Can I make white bean and sausage kale soup vegetarian-friendly?
Absolutely. Skip the bacon and sausage and use vegetable broth instead of chicken broth. Then, add extra beans, or swap in plant-based sausage.
Can I use an alternative green instead of kale?
Yes! You can use whatever leafy green you like for this white bean soup. I like kale because it is hearty, but you can use chard, spinach, or any other leafy vegetable.
More Comfort Food Recipes You’ll Love
- Easy Hamburger Soup
- Black Eyed Pea Soup
- Southern Black Eyed Peas
- Chicken and Sausage Gumbo
- Red Beans and Rice with Sausage
- Southern Butter Beans with Smoked Turkey
I hope you love my Creamy White Bean and Sausage Kale Soup! It’s cheesy, savory, hearty, and easy to make in one pot. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Creamy White Bean and Sausage Kale Soup
Ingredients
- 6-8 pieces bacon reserve some for topping
- 2 tbsp corn starch
- 1 pound ground Italian sausage spicy
- 1 yellow onion diced
- 2 ribs celery diced
- 8 cloves garlic minced
- 2 15oz cans cannellini beans drained and rinsed
- 1/2 cup heavy cream room temperature
- 2 dried bay leaves
- 1 teaspoon Italian seasoning
- 64 oz chicken broth more if needed
- 1/2 c sun dried tomatoes chopped with a bit of the juice
- salt and pepper taste I start with 2-3 tsp of salt and add more to taste
- 1 tbsp lemon juice more to taste
- 1 tsp lemon zest
- 1 or 2 Parmigiano-Reggiano cheese rinds optional
- 5 oz tuscan kale chopped
- shredded parmesan or pecorino for topping
Instructions
- Place a large heavy-bottomed pot (with a lid) over medium-high heat. Once hot, add the chopped bacon and cook until crispy and brown, stirring occasionally to ensure even cooking. Once the bacon is done, remove it from the pot and set aside on a paper towel to drain. Remove about enough bacon grease to leave about 1 tbsp in the pot.
- Next, add the Italian sausage and cook until done, breaking it up as it browns. Once cooked, remove the sausage and set aside on a plate lined with paper towels.
- Next, add the chopped onion and celery to the pot and. Cook for about 5 minutes, until the veggies begin to soften, stirring occasionally. Then, add the garlic and Italian seasoning. Sauté for about 30 seconds, stirring frequently.
- Add the cornstarch and cook for about 1 minute, stirring occasionally. This will make the soup a bit more creamy without having to add too much cream.
- Once the cornstarch has cooked, stir in the sun-dried tomatoes, beans, chicken broth, lemon juice and zest, salt, pepper, bay leaves, and the parmesan rind. Mix until well combined.
- Bring the soup to a boil, then reduce heat to a gentle simmer. Cover and simmer for about 20 minutes. Then, the chopped kale.
- Once the kale is wilted, add back all of the sausage, most of the bacon (reserve a bit for topping the bowls of soup). Give the soup a good stir and taste it to see if it needs additional seasoning. Remove the parmesan rind(s) and bay leaves.
- Stir in the room temperature heavy cream. Once hot, ladle into bowls and top with grated parmesan or pecorino, reserved crumbled bacon, and black pepper. Serve with crusty bread on the side.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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