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Italian Sausage and White Bean Soup with Kale

Italian sausage and white bean soup simmers browned pork sausage, cannellini beans, and vegetables in a savory broth. Kale turns tender in the final minutes, and lemon juice brightens each bowl.
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Prep Time 15 minutes
Cook Time 37 minutes
resting 5 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian pork sausage bulk
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 6 cups chicken broth low-sodium
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 5 oz kale stemmed and chopped
  • 1 tbsp lemon juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes until browned and cooked through to 160°F.
  2. Transfer the sausage to a plate, leaving the drippings in the pot.
  3. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook for 1 minute.
  5. Add the broth, beans, tomatoes, salt, pepper, and browned sausage.
  6. Bring the soup to a boil over medium-high heat, then reduce the heat and simmer uncovered for 15 to 20 minutes.
  7. Stir in the kale and simmer for 4 to 6 minutes, until wilted and tender.
  8. Stir in the lemon juice.
  9. Remove the pot from the heat and let the soup rest for 5 minutes before serving.

Notes

For the best flavor, brown the sausage well before adding the vegetables. Refrigerate leftovers for 3 to 4 days or freeze them; turkey Italian sausage can be used as a lighter swap.