I love cooking for friends and family, and sharing favorite recipes is my way of saying thanks to you. This Sausage, White Bean & Kale Soup is a must-make—rich, comforting, and truly transformative. It’s the perfect cozy meal for chilly evenings and a great start to a seasonal soup series.
As soon as the weather turns, there’s nothing better than a warm bowl of soup. This recipe was the first in my recent cozy soup series and it’s quickly become a weeknight favorite. Get ready for your kitchen to smell amazing.
Why This Sausage White Bean Kale Soup Is Perfect for Fall
This is one of my favorite soup recipes—flavorful, nourishing, and satisfying. The sausage adds depth and savory richness while the white beans, vegetables, and broth create a hearty, wholesome base. It’s the kind of meal that warms you inside out.
Soup season often overlaps with cold and flu season, so I try to build immune-supporting ingredients into my recipes. Carrots and kale contribute vitamin C and other beneficial phytonutrients, while onion and garlic offer comforting, healthful properties. Together they make a bowl that feels both healing and indulgent.
How to Make Soup More Filling and Satisfying
This soup is built to be a full meal. With chicken sausage, white beans, and bone broth, it delivers protein for energy and satiety. Many soups are light on protein and leave you wanting more; this one balances protein, fiber, and healthy fats to keep you satisfied.
White beans add fiber and texture; when a portion is blended with broth they also create a naturally creamy, thick base without needing dairy or roux. If you want to double the batch, it keeps and reheats beautifully—an easy gift to share with neighbors, friends, or family.
Sausage White Bean Kale Soup Ingredients:
- Olive oil
- Italian chicken sausage
- Onion
- Carrots
- Minced garlic
- Chicken bone broth
- White beans
- Kale (lacinato or curly)
- Sea salt
- Red chili flakes
- Ground pepper
How To Make Sausage, White Bean, & Kale Soup
Prep all ingredients first: slice the chicken sausage on the diagonal, wash and chop the kale and carrots, dice the onion, mince the garlic, and drain and rinse the beans.
In a large pot, heat 2 tablespoons olive oil over medium heat. Add the sausage slices and brown for about 4–6 minutes per side. Remove and set aside.
In the same pot, add 1 tablespoon olive oil and the onion, carrots, and garlic. Sauté, covered, for 4–5 minutes until softened.
In a blender, combine one can of drained white beans with 2 cups of chicken bone broth and blend until smooth. Pour this creamy mixture into the pot, then add the remaining 2 cups of broth, the second can of drained beans, the cooked sausage, chopped kale, sea salt, pepper, and a pinch of red chili flakes.
Cover and simmer on medium-low for about 25 minutes to let flavors meld. Serve topped with freshly grated Parmesan, extra red chili flakes, and black pepper if desired. Enjoy!
Recipe Tips, Substitutions and FAQs
Use any flavor of sausage you prefer—mild Italian works well if you want a balanced, not-too-spicy result.
Bone broth can be homemade or store-bought. I use store-bought bone broth for convenience, but homemade bone broth is a great option if you have it on hand.
Can I Use White Beans to Thicken the Soup?
Absolutely. Blending half the beans with some of the broth creates a creamy, thick base without adding cream, flour, or starch. This keeps the soup hearty and nutrient-dense while delivering a velvety texture that coats the spoon.
How Healthy Is Chicken Sausage?
Chicken sausage is a lean protein that’s often lower in fat and calories than pork sausage. It provides protein and nutrients like B6 and niacin. Check labels to avoid highly processed options with lots of fillers or excess sodium, but overall chicken sausage is a solid, health-conscious choice.
Looking for More Cozy Soup Recipes?
Roasted Tomato Basil Soup & Grilled Cheese
Shredded Chicken Verde Bone Broth Soup
Minestrone Soup
Hearty Paleo Chili
Click here to watch the reel I made of this recipe 🙂
Sausage, White Bean & Kale Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 pack 4 Italian chicken sausage, sliced diagonally
- 1 medium yellow onion, diced
- 2 loose carrots, peeled and chopped
- 1 tablespoon minced garlic
- 4 cups organic chicken bone broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 bunch kale (lacinato or curly), finely chopped
- 1 teaspoon sea salt
- ½-1 teaspoon red chili flakes
- Ground pepper, to taste
Instructions
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Start by prepping all of the ingredients. Slice your chicken sausage diagonally. Wash, peel and chop the carrots and kale, dice the onion, mince the garlic, and drain and rinse the beans.
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In a large pot, heat 2 tablespoons olive oil over medium. Add the sliced sausage and brown about 4–6 minutes per side, then remove and set aside.
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In the same pot, add 1 tablespoon olive oil and the onion, carrots, and garlic. Sauté covered for 4–5 minutes until softened.
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Blend one can of drained white beans with 2 cups bone broth until smooth. Add the blended mixture to the pot along with the remaining 2 cups broth, the second can of beans, cooked sausage, chopped kale, sea salt, pepper, and red chili flakes.
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Cover and simmer on medium-low for about 25 minutes. Serve with grated Parmesan, extra red chili flakes, and black pepper.