Italian Sausage and White Bean Soup Recipe with Kale
This is the white bean soup recipe you’ll want to make on repeat. My Sausage and White Bean Soup is spicy, savory, and so satisfying thanks to bold Italian sausage, creamy cannellini beans, and a rich broth infused with garlic, fresh greens, and lemon juice. It’s a main meal in one pot—perfect for cold nights, meal prep, or a cozy Sunday dinner by the fire.
I love a good homemade soup, and if you’re in the mood for more, don’t miss a few of my favorite soups. My creamy Pumpkin Tortellini Soup is perfect when fall hits, while my Butternut Squash and Sage Soup uses browned butter and nutty parmesan cheese for depth. And for tomato lovers, my Roasted Tomato and Garlic Soup is bold and bursting with flavor from slow-roasted garlic cloves and good olive oil.
Recipe Highlights: Sausage and White Bean Soup
- Inspiration: This is inspired by classic zuppa toscana but made my way—simplified a bit, with cannellini beans for creaminess, and layers of flavor from good olive oil, white wine, and a parmesan rind.
- Best Served For: A casual weekend dinner with crusty bread and wine, a cozy weeknight meal prep, or even a low-effort dinner party with friends.
- What Makes It Special: The mix of spicy Italian sausage, crushed red pepper, garlic, and parmesan rind creates a rich broth that tastes like it simmered all day—but it’s ready in under an hour.
- The Secret’s in the Simmer: The rind of parmesan cheese slowly melts into the broth, creating a complex, savory base that elevates this soup from simple to unforgettable.
Ingredients Notes
- Italian Sausage: I always use spicy Italian sausage here. The extra depth it adds to the broth is worth it. Ground sausage or chicken sausage works too, but I recommend something with a little heat. You can also use chicken sausage, which I love for a leaner option.
- Cannellini Beans: These canned beans break down just enough to thicken the broth while still holding their shape. You can swap in great northern beans or navy beans, but avoid butter beans—they’ll get too soft here.
- White Wine: Use a dry white wine you’d drink—a sauvignon blanc or pinot grigio is perfect. The acidity lifts the richness of the sausage and cuts through the creamy beans.
- Parmesan Rind: The parmesan rind is optional, but I highly recommend it. It melts into the broth, adding that salty, nutty depth that really defines this soup.
- Leafy Greens: You can use spinach or kale in this recipe. I like both, but prefer kale in my soups as a personal preference!
- Lemon: Do not forget this! Just a squeeze of lemon juice adds perfect acidity to balance out this soup.
- Chicken Broth: Homemade stock is best, you want the most flavorful base possible. Try my Rotisserie Chicken Stock for a delicious option for this kale soup!
Suggested Ingredient Substitutions and Additions
- Use Ground Chicken Sausage: A great way to lighten things up without losing flavor—just make sure it’s well-seasoned.
- Add Tomato Paste: For a little extra body and a hint of sweetness, stir in a tablespoon of tomato paste with the garlic.
- Swap in Swiss Chard or Lacinato Kale: These hearty greens hold up well and give a different texture than spinach.
- Add Lemon Zest at the End: A great way to double down on brightness—especially if you’re serving this soup the next day.
- Herbs: Fresh thyme leaves, rosemary, or oregano will punch this soup up a bit! Or you can do a mix of all three!
How to Make Sausage and White Bean Soup
- Brown the sausage: Heat olive oil in a large dutch oven over medium-high heat. Add spicy Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and crispy, about 6–8 minutes. Use a slotted spoon to transfer sausage to a plate, leaving the rendered fat in the pot.
2. Sauté the vegetables: Add chopped onion, sliced carrots, and minced garlic to the pot. Cook over medium heat for 3–4 minutes, until softened and just beginning to brown. Stir in red pepper flakes and cook 30 seconds.
3. Deglaze the pot: Pour in white wine and use your wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer 1–2 minutes, letting the wine reduce slightly.
4. Prepare to simmer: Return the sausage to the pot along with parmesan rind, chicken stock, canned beans, salt, black pepper, thyme, and bay leaves.
5. Simmer the soup: Bring to a simmer, then reduce to medium-low heat and cook for 20–25 minutes.
6. Add the greens: Stir in fresh spinach (or kale) and let it wilt for 2–3 minutes.
7. Finish with lemon: Stir in lemon juice, taste, and adjust seasoning if needed.
8. Serve: Ladle this hearty soup into bowls, top with parsley and grated parmesan cheese, and serve with crusty bread.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Tuscan Sausage and White Bean Soup (45 minutes)
A rich and flavorful Italian sausage soup made with cannellini beans, garlic, greens, and a parmesan rind simmered in broth. Finished with lemon juice for brightness, this cozy one-pot meal is perfect for any season.
Equipment
- Large pot or Dutch oven
- wooden spoon
- chef’s knife
- cutting board
Ingredients
- 1 tablespoon olive oil
- 1 lb hot Italian sausage casings removed
- 1 onion finely chopped
- 2 carrots sliced into rounds
- 4 garlic cloves minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 1 Parmigiano Reggiano rind optional, but recommended
- 4 cups low-sodium chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1-2 bay leaves
- 4 cups fresh baby spinach or 2 cups chopped kale stems removed
- Juice of 1/2 lemon
- Fresh parsley chopped (for garnish)
- Freshly grated Parmigiano Reggiano for serving
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the hot Italian sausage, breaking it up with a wooden spoon, and cook until browned and crispy, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for 3-4 minutes, until the onion is translucent and the carrots begin to soften. Add the 1/2 teaspoon crushed red pepper and stir for 30 seconds, just until fragrant.
- Pour in the 1/2 cup white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 1-2 minutes, reducing slightly.
- Add the browned sausage back to the pot, along with the Parmigiano Reggiano rind, 4 cups chicken broth, drained beans, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, thyme, and bay leaves. Bring the soup to a simmer, then reduce the heat to medium-low and cook for 20-25 minutes, allowing the flavors to meld.
- Stir in the baby spinach or kale, letting it wilt into the soup for 2-3 minutes.
- Stir in the juice of 1/2 lemon, then taste and adjust the seasoning as needed.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and top with a generous sprinkle of grated Parmigiano Reggiano. Serve with crusty bread for dipping.
Notes
Tips from My Kitchen:
- Use the slotted spoon trick to keep sausage crispy—don’t skip this step.
- Scraping up the browned bits with wine adds layers of flavor you won’t get otherwise.
- Let the soup simmer uncovered so the broth reduces slightly and concentrates.
- Add fresh spinach at the very end so it doesn’t overcook and lose its texture.
Serving Suggestions:
- Wine Pairing: A crisp Italian white like Vermentino or a light Chianti is perfect.
- Make It a Meal: Serve with focaccia or grilled sourdough rubbed with garlic.
- Dinner Party Upgrade: Finish with a drizzle of good olive oil and lemon zest over each bowl.
- Weeknight Vibe: Pair with a simple arugula salad tossed in lemon juice and shaved parmesan.
Storage Instructions:
- Fridge: Let the soup cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Freeze in individual portions (once cooled) for up to 2 months. Thaw overnight in the fridge and reheat in a large saucepan over medium heat.
- Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if it thickens too much.
- Next Day Tip: The flavor deepens overnight—this soup is even better the next day.
Nutrition Facts
Calories: 446kcalCarbohydrates: 29gProtein: 22gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 57mgSodium: 1699mgPotassium: 449mgFiber: 8gSugar: 2gVitamin A: 3450IUVitamin C: 5mgCalcium: 124mgIron: 5mg
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