When the weather turns chilly, I love making a big pot of this Kale and White Bean Sausage Soup. Italian sausage, creamy cannellini beans and mini gnocchi simmer together in a flavorful broth, then get finished with fresh kale and a splash of cream. Topped with freshly grated Parmesan, every bowl is warm, comforting and packed with flavor.
This is one of those hearty soups that feels cozy and satisfying but still comes together easily in one pot. Pair it with some crusty bread on the side and you've got a complete meal everyone will love. You will be glad you have this one for soup season!
If you are looking for more soup recipes, check out our: Cannellini Bean and Escarole Soup, Chicken and Rice Soup or Ribollita.
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Why We Love This Recipe
- Hearty and comforting: This soup is loaded with sausage, white beans and gnocchi, making it a filling and satisfying meal all on its own.
- Simple ingredients: You don't need anything fancy to make this recipe, just a few pantry staples, fresh kale and some good stock. It's proof that simple ingredients can come together to make something delicious.
- One pot: Everything cooks in the same pot, which means less time in the kitchen and fewer dishes to clean up. It's an easy dinner solution that is still hearty and homemade.
Ingredients
Here are the ingredients you will need for this white bean soup recipe:
- Olive oil
- Italian sausage: Mild or hot sausage both work, depending on your flavor preference.
- Onion
- Garlic: Use fresh garlic for the best flavor.
- Salt & black pepper
- Thyme
- Rosemary
- Cannellini beans
- Chicken stock or chicken broth
- Gnocchi: I prefer to use mini gnocchi for this but regular can be used too.
- Tuscan kale
- Heavy whipping cream
- Parmesan cheese: Freshly parmesan cheese will provide the perfect finishing touch.
See recipe card below for quantities.
Instructions
Let's make this soup recipe together!
- Step 1: Heat a large soup pot or large Dutch oven over medium heat. Add olive oil and sausage, and sauté until browned, about 5 minutes. Remove sausage from the pot and set aside.
- Step 2: Add onion to the pot and sauté until softened, about 5 minutes. Stir in garlic, salt, black pepper, thyme, and rosemary. Cook until the garlic is fragrant, about 1-2 minutes.
- Step 3: Add cannellini beans and chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the gnocchi.
- Step 4: Return the sausage to the pot along with the chopped kale and cream. Stir until the kale is wilted. Serve hot, topped with Parmesan cheese.
Substitutions and Variations
Here are some common recipe substitutions and variations for this homemade soup.
- Sausage: Swap Italian sausage for chicken sausage or turkey sausage for a lighter option.
- Cannellini beans: Great Northern or navy beans work just as well as cannellini.
- Kale: Instead of Tuscan kale, try using curly leaf or spinach. Swiss chard or collard greens could also be used as a replacement.
- Gnocchi: Substitute the gnocchi with small pasta like ditalini or orzo.
Equipment
Here is some kitchen equipment you will need for this sausage kale soup recipe. You can find all of these products on Amazon.
- Soup pot: A large soup pot or Dutch oven is essential for making this hearty soup. Choose one that heats evenly and has plenty of room for all the ingredients.
- Soup bowls: These soup bowls are a great size for serving and do an excellent job of keeping the soup warm at the table.
Storage
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store leftover soup in an airtight container for up to 3 days.
- Freezer Storage: Freeze in airtight containers for up to 2 months, but note that the gnocchi and cream may change texture
- Reheating Instructions: Warm on the stovetop over medium heat until heated through, adding a splash of broth or water if needed.
Top Tips
Here are some expert tips to make this kale soup recipe:
- Brown the sausage well: This helps to add depth and flavor to the broth.
- Drain and rinse the beans: Rinsing the beans thoroughly helps to avoid extra starchiness.
- Chop the kale: Chopping the kale into small pieces helps it wilt down evenly.
FAQ
Yes, this soup can easily be made a day or two in advance and stored in the refrigerator. For best results, wait to add the gnocchi until you're ready to reheat so it doesn't get too soft.
If the soup is already made, you can still freeze it, but keep in mind the gnocchi and cream may change texture. For best results, freeze the soup in airtight containers for up to 2 months, then add fresh gnocchi and cream when reheating.
Absolutely! Just swap the chicken stock for vegetable broth and replace the sausage with plant-based sausage or extra beans. You'll still get a hearty, flavorful soup that everyone can enjoy.
Pairing
These are my favorite dishes to serve with this soup recipe:
The Best Kale and White Bean Sausage Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 1 cup white onion diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 cans cannellini beans drained and rinsed
- 4 cups chicken stock
- 2 cups mini gnocchi
- 2 cups Tuscan kale chopped
- ½ cup heavy whipping cream
- Parmesan cheese for serving
Instructions
- Brown the sausage. Heat a large soup pot or Dutch oven over medium heat. Add olive oil and Italian sausage. Sauté for 5 minutes, until browned. Remove sausage from the pot and set aside.
- Cook the onion. Add onion to the pot and sauté for 5 minutes, until softened.
- Add seasonings. Stir in garlic, salt, black pepper, thyme, and rosemary. Cook for 1-2 minutes, until garlic is fragrant.
- Simmer the soup. Add cannellini beans, chicken stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Add the gnocchi and stir.
- Finish the soup. Return the sausage to the pot along with the kale and cream. Stir until kale is wilted.
- Serve. Top with parmesan cheese and serve hot.
Notes
- Refrigerator Storage: Store leftover soup in an airtight container for up to 3 days.
- Freezer Storage: Freeze in airtight containers for up to 2 months, but note that the gnocchi and cream may change texture
- Reheating Instructions: Warm on the stovetop over medium heat until heated through, adding a splash of broth or water if needed.
Did You Make This Recipe?
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