Easy Italian Sausage and White Bean Soup for Cozy Nights

There is nothing like the smell of savory herbs on a chilly winter evening. When the wind picks up, your kitchen should feel like a warm hug.

This Italian Sausage and White Bean Soup is my favorite way to feed the family. It is hearty, healthy, and incredibly simple to pull together after a long day.

Why You’ll Love This Recipe

This soup is a total winner for busy weeknights because it uses one single pot. You get a massive boost of protein from the sausage and beans.

It is the ultimate comfort food that actually makes you feel good. The lemon juice at the end adds a bright, fresh finish you will love.

Simple Method

Making this soup is very straightforward, even for beginner cooks. You simply brown the meat, soften the veggies, and let everything simmer together.

The bone broth creates a rich, golden base without hours of work. You can have this on the table in about 45 minutes total.

Ingredients You’ll Need

Most of these items are pantry staples or easy to find at any grocery store.

• 1 lb Italian pork sausage, bulk or casings removed
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 30 oz canned cannellini beans, drained and rinsed
• 6 cups chicken bone broth
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 bunch Lacinato kale, stems removed and leaves chopped
• 1 tbsp fresh lemon juice
• Salt and ground black pepper to taste
• 1/4 cup grated parmesan cheese

Step-by-Step

1. Heat a large Dutch oven over medium-high heat.
2. Add the Italian sausage and cook while breaking it into small crumbles until browned.
3. Remove the sausage from the pot and set aside, keeping 1 tablespoon of fat.
4. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes.
5. Stir in the minced garlic, dried oregano, and red pepper flakes for 60 seconds.
6. Return the cooked sausage to the pot with the beans and chicken bone broth.
7. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
8. Stir in the chopped kale and cook for 3-5 minutes until wilted.
9. Remove from heat, stir in lemon juice, and season with salt and pepper.
10. Ladle into bowls and garnish with grated parmesan cheese before serving.

Best Ways to Enjoy It

Serve this soup piping hot with a thick slice of crusty bread. It is perfect for dipping into the savory broth.

For a special date night, pair it with a crisp glass of white wine. Your family will keep coming back for seconds of this creamy, tender dish.

Storage & Reheating

This soup stores beautifully in the fridge for up to four days. In fact, the flavors often taste even better the next morning.

You can also freeze leftovers in airtight containers for three months. Simply reheat on the stove over low heat until warmed through.

Recipe Tips

• Don’t skip the fresh lemon juice at the very end.
• Avoid overcooking the kale so it stays a vibrant green.
• Use mild sausage if you are cooking for picky kids.
• Make the base the day before to save time on busy nights.
• For extra richness, stir in a splash of heavy cream.
• Double the batch for easy meal prep lunches all week.

Ways to Switch It Up

• Swap the pork sausage for turkey sausage for a lighter meal.
• Use baby spinach instead of kale for a softer texture.
• Add a diced potato to make the soup even more filling.
• Switch cannellini beans for chickpeas if that is what you have.

Common Questions

Can I use frozen kale?

Yes, frozen kale works perfectly in this recipe. Just add it during the last few minutes of simmering.

Is this soup very spicy?

It has a very mild kick from the red pepper flakes. You can leave them out if you prefer no heat.

Can I make this in a slow cooker?

Yes, brown the meat first, then cook on low for 6 hours. Add the kale and lemon at the very end.

I hope this cozy Italian Sausage and White Bean Soup brings warmth to your home. It is a simple joy that makes any winter night feel special. Happy cooking!

— Lidia

Italian Sausage and White Bean Soup with Tuscan Kale

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 380 kcal

Ingredients

  

• 1 lb Italian pork sausage, bulk or casings removed
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots , sliced into rounds
• 2 stalks celery , sliced
• 3 cloves garlic , minced
• 30 oz canned cannellini beans, drained and rinsed
• 6 cups chicken bone broth
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 bunch Lacinato kale, stems removed and leaves chopped
• 1 tbsp fresh lemon juice
• Salt and ground black pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

 

• Heat a large Dutch oven over medium-high heat; add the Italian sausage and cook while breaking it into small crumbles until browned and fully cooked.
• Remove the sausage from the pot and set aside, retaining approximately 1 tablespoon of rendered fat in the pot; add olive oil if additional fat is needed.
• Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften.
• Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
• Return the cooked sausage to the pot and add the cannellini beans and chicken bone broth.
• Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to integrate flavors.
• Stir in the chopped kale and cook for 3-5 minutes until the leaves are wilted and tender.
• Remove from heat, stir in fresh lemon juice, and season with salt and pepper to taste.
• Ladle into bowls and garnish with grated parmesan cheese before serving.