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30-Minute White Bean & Kale Sausage Soup

A hearty one-pot soup in 30 minutes: savory Italian chicken sausage, creamy white beans, and tender kale in a garlicky Parmesan broth — about 24g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian chicken sausage mild or hot; casings removed
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes omit for mild
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 2 15 oz cans cannellini beans white kidney beans; drained and rinsed
  • 1 14.5 oz can diced tomatoes undrained
  • 6 cups low-sodium chicken broth
  • 4 cups chopped kale tough stems removed (about 1 bunch)
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 1 lemon juiced
  • Crusty bread for serving (optional)

Equipment

  • Large Dutch oven or heavy soup pot (5-qt+)
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage (casings removed) and cook, breaking it into bite-size crumbles, until browned and cooked through, about 5–6 minutes. Transfer to a plate with a slotted spoon, leaving the drippings in the pot.
  2. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 4–5 minutes. Stir in the garlic, oregano, red pepper flakes, salt, and black pepper; cook 1 minute, until fragrant.
  3. Pour in the cannellini beans, diced tomatoes with their juices, and the chicken broth, scraping up any browned bits from the bottom. Bring to a boil.
  4. Reduce to a steady simmer and cook 10 minutes, until the carrots are tender and the broth tastes savory and rich. Return the sausage to the pot.
  5. Stir in the chopped kale a handful at a time, letting each addition wilt before adding more. Simmer 2–3 minutes, until the kale is bright green and tender.
  6. Stir in the grated Parmesan and lemon juice. Taste and adjust salt. Ladle into bowls and top with extra Parmesan and black pepper. Serve with crusty bread for dunking.

Notes

Food safety: sausage cooked through to 165°F; soup served at a full simmer. Refrigerate within 2 hours; 4 days fridge / 3 months freezer. Protein ~24g/serving estimated from USDA FoodData Central; not lab-tested.