Spicy Sausage, White Bean, and Kale Soup
One of the best things about living in the Northeast is that soup season lasts for almost half the year—and I can never get enough of hearty soups! This sausage kale white bean soup is the ultimate cozy, nourishing dinner. It’s packed with protein and veggies, yet still manages to be creamy and incredibly satisfying. This recipe is from my February 2024 grocery series, where I turned a $60 grocery haul into five meals, and this might just be one of my all-time favorites. Try it on a chilly night for the perfect comforting meal!
Spicy Sausage, White Bean, and Kale Soup ingredient Notes:
Ground Spicy Italian Sausage: You can substitute with mild sausage if you prefer less heat, or use a plant-based sausage for a vegetarian option.
Broth: Low-sodium chicken or vegetable broth works well; using low-sodium helps control the saltiness of the soup.
Beans: Navy or cannellini beans can be used interchangeably; both provide a creamy texture and are high in protein.
Kale: Any variety of kale works; Lacinato kale (also known as dinosaur kale) adds a nice texture, but curly kale is also great.
Coconut Milk: Full-fat coconut milk adds creaminess without dairy; light coconut milk can be used for a lighter version, though it may not be as rich.
Garlic Powder and Dried Oregano: These dried spices enhance the flavor; fresh garlic and oregano can be substituted if preferred, but adjust the quantities accordingly.
Spicy Sausage, White Bean, and Kale Soup
4
servings15
minutes20
minutesOne of the best things about living in the Northeast is that soup season lasts for almost half the year—and I can never get enough of hearty soups! This sausage kale white bean soup is the ultimate cozy, nourishing dinner. It’s packed with protein and veggies, yet still manages to be creamy and incredibly satisfying. This recipe is from my February 2024 grocery series, where I turned a grocery haul into five meals, and this might just be one of my all-time favorites. Try it on a chilly night for the perfect comforting meal!
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Ingredients
1 tablespoon garlic powder
1 tablespoon dried oregano
kosher salt, to taste
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes, optional
2 tablespoons olive oil
1/2 pound ground hot Italian sausage or chicken sausage
1 large yellow onion, small-diced (about 1 1/2 cups)
2 large carrots, small-diced (about 1 cup)
2 celery ribs, small-diced (about 1 cup)
4 cups low-sodium chicken or low-sodium vegetable broth
15.5 ounce can cannellini navy, or Great Northern beans, drained and rinsed
3 cups shredded curly kale (about 4 1/2 ounces)
3/4 cup canned full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
Directions
- In a small bowl, whisk together garlic powder, oregano, 1 teaspoon salt, the black pepper, and pepper flakes (if using). Set aside.
- Heat the olive oil in a large lidded pot or Dutch oven over medium heat. Add the sausage and cook until browned, stirring occasionally to break into pieces, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a plate. Set aside.
- In the same pot, over medium heat, add the onion, carrots, and celery and cook, stirring occasionally until tender, 6 to 8 minutes.
- Stir in the spice mixture and cook until fragrant, stirring often, 1 to 2 minutes. Stir in the broth, beans, and 1 cup water. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
- Stir in the shredded kale, coconut milk, and meat, and stir until the kale wilts.
- Season with salt to taste and divide among four bowls to serve.
Notes
- Coconut milk: You can swap the coconut milk for light cream if you prefer – generally that’s my recommended swap for those who don’t love coconut, but you really can’t taste it!
- Store it: Refrigerate a sealed container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, or return to a pot and bring to a simmer over medium heat. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments or return to a pot over medium heat until warm.
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Just made this. Fantastic. So tasty and filling!
This is the second of your recipes that I have ever made and it was absolutely delicious. The most tasty soup I have made in a long time and so super easy.
Fabulous soup!! I substituted spinach for kale and had some coconut/oatmeal half-and-half so used that instead. Everything else was as directed and it was absolutely amazing.
This was great! I needed a crockpot meal tonight so I browned the sausage and veggies and put everything (except coconut milk and kale) in the crockpot on low for about 6 hours, then tossed in the coconut milk and kale at the end and it was perfect! My kids loved it too
This soup was so good and easy to make. We loved it and will be making it again!
Loved this – I’ve been making a version of this soup for a while, but with less veggies and orzo and pesto.
My son isn’t a fan of the texture of orzo – so was happy he loved this soup so much.
115.5 oz is a lot of beans !
It was delicious made with a 15 oz can though. ; )
This recipe was amazing! Definitely my favorite and I have made a lot of your recipes. My only regret is not making a double batch because my family didn’t leave leftovers! I used a mix of beef and chicken broth because I had open containers of those and it turned out perfect. Thank you!
This is seriously my new favorite soup!!! I’ve already made it twice in one week!!! My husband agreed and said i can remake it “anytime” 😉
Seriously, such a good recipe, great flavours, filling, easy to substitute different veg. Loved it. About to make it again for one of next weeks dinner.
Substituted with some hot Italian sausage… so delicious!
Oh my goodness. This was delicious! Next time I might add potatoes, per my husbands request, but honestly I thought it was perfect as is. I did leave out the chili flakes but that is because I’m a wuss. Keep them coming I have enjoyed every one of your meals I have made!
Easy and delicious! Definitely will make again and filed in my keep recipe box!
I’ve made this twice and it turned out amazing! First made it when the recipe first came out and love it, then made it for my parents when I went to visit and they loved too. Definitely recommend!
This soup is one of my husband’s and mine’s favorite recipes! I had a potato that was getting old so I chopped that up and added it, and needed more broth so I added an extra cup of chicken broth. Thanks for the delicious recipe!
I have made this soup multiple times so it was due for a review! This is so filling and flavorful. I do a full 1lb pack of Italian chicken sausage and just increase the broth and seasonings. It’s the perfect and most delicious meal prep, just needs some tasty bread to dip alongside it. 10/10
I’ve probably made this soup once a month since it was posted! It’s always great, but definitely even better when the weather gets cold. I add a couple chopped potatoes and also mince the kale stems and sauté them with the other veggies. Delicious.
I have made this soup so many times. My daughter loves it and requests it often. She doesn’t like pork so I usually leave the pork on the side to add if desired, or I make the veggie option. It’s so good with bread dipped into it. I made it for a teacher’s lunch today and they loved it too!
I just made this soup, and the whole family loved it, kids included! Added kale and spinach because we had both. Definitely will be making it again!
This soup is SO delicious and perfect for cold weather. Made it with chicken sausage and Better than Bouillon and it came out amazing. A new favorite!!
Turned out great! I added 1/2 bag of shredded cabbage when cooking down the veggies, and used spinach instead of kale.
The recipe just says “1 garlic powder”–what’s the measurement?
Hi Sharon, you’ll use 1 teaspoon of garlic powder! The recipe has the measurement updated
Recipe states 1 tablespoon now. Is that accurate or should it be 1 teaspoon like you said in your comment here? I can’t wait to try this!
whoops! Good catch DDStarr7, the correct measurement is 1 tablespoon garlic powder.
So delicious! I made this recipe all winter and now that soup season is back, it’s first on my list to make! It’s pleases the whole family and heats up great for leftover lunches! Can’t wait to have this on repeat this fall/winter again!