This is the kind of soup you make when it’s chilly outside and you want something hearty, flavorful, and filling—but not fussy. Italian sausage gives it a bold, savory base. The beans make it extra cozy. And everything cooks in one pot, which is always a win.
Why I Love This Recipe
I first made this soup on a Sunday night when I needed something warm and filling, but didn’t want to go back to the store. I had sausage in the freezer and a can of beans in the pantry, and the rest just came together. Since then, I’ve made it over and over again with little tweaks. It’s one of those no-fail soups you can always count on.
- It’s hearty but not too heavy
- Easy to make in one pot
- Great for leftovers
- Full of rich flavor from the sausage and broth
- Flexible — add whatever greens or beans you have
Servings and Time
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 white onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
- 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
- 2 cups chopped kale (stems removed)
- ½ tablespoon lemon juice (optional, for brightness)
Pro Tips
- Use spicy Italian sausage for extra kick
- Add the garlic after the onion softens so it doesn’t burn
- If you like a thicker soup, mash some of the beans before adding
- Lemon juice at the end brightens all the flavors
- You can sub kale for spinach, collards, or even Swiss chard
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Can opener
- Ladle for serving
Substitutions and Variations
- Use turkey sausage instead of pork
- Swap kale with baby spinach (add it at the end so it doesn’t overcook)
- Add diced potatoes or zucchini for extra veggies
- Use vegetable broth for a lighter taste
- Add a pinch of red pepper flakes for heat
Make Ahead Tips
- Chop all veggies ahead of time and store in airtight containers
- Cook the sausage and onion mix and refrigerate up to 2 days in advance
- Soup can be made fully and stored in fridge up to 4 days or frozen up to 2 months
The Recipe
Step 1: Brown the sausage
In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 lb Italian sausage (casings removed) and cook, breaking it apart with a spoon, until browned and fully cooked, about 6–8 minutes.
Step 2: Add onion and carrots
Add 1 diced white onion and 2 diced carrots to the pot. Cook for 5–7 minutes, stirring occasionally, until the veggies are softened.
Step 3: Add garlic and seasoning
Stir in 3 cloves minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 30–60 seconds until fragrant.
Step 4: Add broth and beans
Pour in 3 cups chicken broth and 1 can (15 oz) white beans (drained and rinsed). Stir and bring to a gentle simmer.
Step 5: Add kale and simmer
Stir in 2 cups chopped kale. Simmer the soup for 10–15 minutes until the kale is tender and everything is well combined.
Step 6: Finish with lemon and serve
Stir in ½ tablespoon lemon juice (optional). Ladle the soup into bowls and serve warm.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freeze cooled soup in individual portions for up to 2 months
- Reheat on the stove or in the microwave until hot
Macros (Per Serving — Based on 6 Servings)
Calories: ~360
Protein: ~22g
Carbs: ~18g
Fat: ~22g
Fiber: ~4g
Why This Recipe Works (Quick Science)
- Browning the sausage first creates deep flavor
- Beans add natural creaminess without needing cream
- Kale holds up well to simmering and adds texture
- Garlic and Italian seasoning round out the savory base
Common Mistakes
- Not draining the beans — this can make the soup taste starchy
- Burning the garlic — add it after the onion softens to avoid bitterness
- Adding greens too early — kale works, but spinach would get mushy if overcooked
- Not seasoning as you go — salt and pepper make a huge difference
What to Serve With
- Crusty bread or garlic toast
- A simple arugula salad with lemon vinaigrette
- Grated parmesan sprinkled on top
- A glass of dry white wine or sparkling water
FAQ
Can I use spinach instead of kale?
Yes, but stir it in at the very end so it doesn’t overcook.
What kind of sausage should I use?
Mild or spicy Italian sausage, either pork or turkey — just remove the casings.
Can I make this vegetarian?
Yes! Use plant-based sausage and vegetable broth instead of chicken broth.
Can I blend the soup?
If you want a thicker texture, mash some of the beans before adding, or blend a small portion of the finished soup.