SAUSAGE, WHITE BEAN AND KALE SOUP
Creamy, comforting, and ready in 45 minutes.
As soon as the air starts to cool and the evenings get just a little shorter, I find myself
craving cozy, one-pot meals that make the whole house smell amazing. This Sausage, White
Bean & Kale Soup checks every box. It’s creamy, hearty, and layered with so much flavor
from the herbs, roasted peppers, and rich sausage.
It’s one of those simple, satisfying recipes that feels like a hug in a bowl, and perfect for a crisp fall evening when you just want something warm and nourishing. I love that it comes together in under an hour, making it easy enough for a weeknight but special enough for a lazy Sunday dinner.
Fall is officially here, and I’m so ready for cozy sweaters, simmering pots on the stove, and evenings spent curled up with a bowl of this soup.
Ingredients
1 Tbsp olive oil
2 lb sweet Italian sausage, casings removed
1 cup jarred sliced roasted red peppers (about 6 oz)
2 Tbsp fresh oregano, chopped
1 Tbsp fresh rosemary, chopped
4 garlic cloves, minced
1 large yellow onion, sliced
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
8 cups low-sodium chicken broth
2 (15.5 oz) cans cannellini beans, rinsed and drained
1 (28 oz) can diced tomatoes, with liquid
2 cups chopped kale (about 2 oz)
1 cup heavy cream
2 Tbsp apple cider vinegar
Shaved Parmesan cheese, for serving (optional)
Directions
1. Brown the sausage
In an 8-quart Dutch oven, heat olive oil over medium-high heat. Add sausage and cook,
breaking it into bite-size pieces, until browned and cooked through, about 8–10 minutes.
Remove with a slotted spoon and drain on a paper towel-lined plate.
2. Sauté the aromatics
In the same pot, add roasted red peppers, oregano, rosemary, garlic, and onion. Season
with salt and pepper. Cook, stirring occasionally, until onions are soft and fragrant, about
5 minutes.
3. Build the soup
Stir in chicken broth, beans, and tomatoes. Return the sausage to the pot and bring to a boil.
Reduce to a simmer and cook uncovered for 20 minutes.
4. Finish & serve
Stir in kale, heavy cream, and apple cider vinegar. Taste and adjust seasoning as needed.
Serve warm, topped with shaved Parmesan if desired.
