Italian White Bean Soup with Kale and Sausage

The first time I made this soup, it was supposed to be a quick weeknight dinner. But my husband walked into the kitchen, caught that roasted garlic hitting the hot pan, and casually mentioned he had invited his parents over. Suddenly my humble soup needed to feed six people, not two. We ended up eating in courses, bread dipping into bowls, everyone going quiet except for the clinking of spoons.

My Italian neighbor Maria leaned over my garden fence one autumn afternoon when I was drowning in kale. She told me her nonna always added the greens in the last ten minutes so they stay bright and tender, never mushy. That one detail changed everything about how I approach vegetable soups now.

Ingredients

• 1 lb spicy Italian sausage: Removing the casings lets the meat crumble and brown evenly, infusing every spoonful with flavor throughout the broth
• 2 tbsp olive oil: Use one tablespoon to brown the sausage and reserve the second for sautéing the vegetables, building layers of flavor
• 1 large yellow onion, diced: Yellow onions become sweet and mellow when cooked down, providing the aromatic foundation
• 2 medium carrots, diced: These add natural sweetness and body to the broth
• 2 celery stalks, diced: Completes the classic mirepoix base that gives soups their restaurant depth
• 6 cloves garlic, roasted and mashed: Roasting transforms sharp raw garlic into something sweet, mellow, and spreadable
• 1 bunch Tuscan kale, chopped: Also called lacinato or dinosaur kale, its sturdy leaves hold up beautifully in soup
• 2 cans cannellini beans, drained and rinsed: These creamy white beans become silky as they simmer, naturally thickening the broth
• 6 cups low-sodium chicken broth: Low-sodium lets you control the salt level since sausage adds plenty on its own
• 1 cup water: Prevents the soup from becoming too salty or heavy as it reduces
• 1 tsp dried thyme: Earthy and floral, this herb bridges the gap between sausage and vegetables
• 1 tsp dried oregano: Brings that classic Italian warmth that makes everything taste like home
• 1/2 tsp crushed red pepper flakes: Optional heat that balances the creamy beans and sweet vegetables
• Salt and freshly ground black pepper: Taste at the end since sausage varies in saltiness between brands

Instructions

Roast the garlic first:

Preheat your oven to 400°F and wrap the peeled garlic cloves in foil with a drizzle of olive oil. Roast for 20 minutes until soft and golden, then mash into a paste while warm.

Brown the sausage:

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the flavorful fat behind.

Build the vegetable base:

Add the remaining olive oil to the pot, then add onion, carrots, and celery. Sauté until softened and fragrant, about 6 minutes, stirring occasionally to prevent burning.

Add the aromatics:

Stir in the mashed roasted garlic, thyme, oregano, and red pepper flakes. Cook for just 1 minute until fragrant, waking up all those dried herbs.

Simmer the soup:

Add the beans, cooked sausage, chicken broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to let flavors meld.

Add the kale:

Stir in the chopped kale and continue to simmer for another 10 to 12 minutes, until the kale is tender but still vibrant green.

Season and serve:

Taste and season with salt and pepper as desired. Serve hot, garnished with Parmesan, a drizzle of olive oil, and plenty of crusty bread.

Pin it

This soup has become my go-to when friends need bringing dinner. Something about it feels like being hugged from the inside. Last winter my sister came over after a terrible day at work, and she ate three bowls while finally telling me what had been bothering her for weeks.

Making It Your Own

Swap spinach or Swiss chard for the kale if that is what you have on hand. Both wilt beautifully, though they will cook faster so add them during just the last 5 minutes of simmering. For a vegetarian version, use plant-based sausage and vegetable broth.

The Secret to Restaurant Quality

Toss a Parmesan rind into the pot while the soup simmers. The cheese melts slowly into the broth, adding incredible depth and umami that people cannot quite put their finger on but definitely notice. Fish it out before serving.

Freezing and Storing

This soup freezes beautifully for up to 2 months. Cool completely before transferring to freezer-safe containers, leaving some room at the top for expansion. Thaw overnight in the refrigerator.

• Reheat gently over medium-low heat, adding a splash of water if the soup seems too thick
• The kale will darken slightly after freezing but the flavor remains just as good
• Wait to add Parmesan garnish until after reheating for the freshest taste

Pin it

There is something deeply satisfying about a soup that comes together in an hour but tastes like it simmered all day. I hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can I make this soup vegetarian?

Yes, simply use plant-based Italian sausage and swap the chicken broth for vegetable broth. The flavor profile remains delicious with these substitutions.

→ What type of beans work best?

Cannellini beans are ideal for their creamy texture, but Great Northern beans work equally well. Both hold their shape during simmering while becoming tender.

→ Can I substitute the kale?

Spinach or Swiss chard make excellent alternatives. Spinach cooks faster, so add it in the last 3-4 minutes of simmering to prevent wilting.

→ Why roast the garlic separately?

Roasted garlic develops a sweet, mellow flavor that infuses the soup with depth. Raw garlic can taste harsh, while roasted creates a smoother, more complex base.

→ How long does this soup keep?

The soup stores well in the refrigerator for 4-5 days and freezes beautifully for up to 2 months. The flavors often deepen after a day or two.

→ Is this soup gluten-free?

It can be gluten-free if you use gluten-free sausage and verify your broth is certified gluten-free. Skip the bread serving suggestion to keep it completely gluten-free.