The Best Kale and White Bean Sausage Soup Recipe
Warm up with this cozy Kale and White Bean Sausage Soup! Made with Italian sausage, creamy cannellini beans, mini gnocchi, and fresh kale in a flavorful broth for the ultimate comforting meal.
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
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.
Did You Make This Recipe?
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