Italian Sausage, Kale, and White Bean Soup

This Italian sausage, kale, and white bean soup packs pre-cooked Italian sausage, pantry staples, and the kale hanging out in your crisper into a one-pot meal hearty enough to satisfy with just one bowl. It's a healthy weeknight soup that gets greens and beans on the table wrapped in a simple, savory broth full of garlic, tomato, and Italian herbs.

This is one of those soups I actually enjoy making, not just one I make because it's good for us. I won't try to pretend it's a 15-minute dinner, but it never feels like a chore either. There's no technique to get right, no timing to watch closely, just a bit of chopping, a few cranks of the can opener, and a pot that mostly takes care of itself while things brown and simmer. That's the kind of recipe I keep coming back to: dependable enough that I don't think twice about making it even on a low-energy night. And my family asks for it, which in my house is the only review that counts.

I keep my pantry stocked with tomatoes, beans, and onions, and almost always have some Aidell's Italian chicken sausages in my freezer, so when I've got a bit of kale or Swiss chard to use up, this sausage and kale soup is always an option.

Use tomato paste for a rich soup base

Anyone who has been around my blog knows I am a champion of quality canned tomatoes. I first talked about it in this Mediterranean chickpea skillet recipe, and it's an oft-repeated piece of advice on this blog. But there's another trick I use to boost the richness of the tomato base in my recipes: tomato paste.

Where diced tomatoes bring acidity and texture, tomato paste adds concentrated tomato flavor and a deep, rich umami. To capitalize on the concentrated richness, the tomato paste gets cooked in the pan for several minutes before deglazing with a bit of broth or water. That short step caramelizes the sugars in the paste and builds a savory backbone the soup would be missing if the paste went in raw.

Unless you need more than a tablespoon or two, I recommend buying tomato paste in a tube instead of a can. Opening a whole can forces you to use up the rest right away or find a way to freeze small amounts. A tube keeps in the refrigerator for weeks, so you can measure out exactly what you need and still have the rest on hand next time a recipe calls for it.

Ingredient notes and substitutions

• Extra virgin olive oil: Read my article on the top grocery store olive oils under $15 for budget-friendly recommendations.
• Onion and garlic: I use yellow onions here; use whatever you have on hand. Fresh or jarred garlic are both acceptable here too.
• Carrots: Add sweetness and texture. If you don't have any, skip them.
• Tomato paste: I use high-quality tomato paste from a tube. My favorite is Mutti, but I also like Cento and Delallo.
• Canned tomatoes: My go-to canned tomatoes are Muir Glen Organic fire-roasted diced tomatoes. They have been very expensive lately, so I have been using Hunt's fire-roasted diced tomatoes. Low-sodium tomatoes are an option if you are watching your sodium intake.
• Beans: Cannellini beans are the classic choice here, but any white bean works: navy beans, great northern beans, and butter beans are included. Kidney beans work too, if that's what's in the pantry. I generally buy my grocery chain's store-brand beans. If you are concerned about sodium intake, use low-sodium beans.
• Sausage: This version uses Aidell's Italian Style Chicken Sausage with Mozzarella, sliced and browned along with the onion and carrots. Any fully cooked Italian-style chicken sausage works in its place.
• Seasonings: I tested this recipe with Morton's kosher salt and Spice Islands Italian seasoning. Red pepper flakes add just a touch of heat; use as much or as little as you want (or none).
• Broth: Use your favorite chicken or vegetable broth. I use Simple Truth Organics broth from Kroger.
• Greens: Kale is written into the recipe, but Swiss chard and escarole both work well and get used here just as often. If you swap in something more tender than kale, add it a few minutes later in the simmer so it doesn't overcook.
• Optional garnish: We often top this with a bit of grated Parmesan cheese and a drizzle of EVOO. When I have it around, torn basil is also a really nice way to finish this soup.

Prep-ahead and storage

This sausage and kale soup works great as a cook-ahead dinner. Cook everything through the broth and bean stage, but hold the kale out of the pot entirely. The soup base refrigerates or freezes cleanly at that point. When you're ready to eat, bring it back to a simmer and stir the kale in fresh, so it never goes through a second long cook.

Refrigerate finished soup for up to three days (if you've added the greens, they get pretty mushy after that). In the freezer, it holds for up to three months.

Did you make this recipe?

If you try this Italian sausage and kale soup, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below; it's helpful feedback for me and also for fellow followers and cooks.

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