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Tuscan White Bean, Sausage and Kale Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 -8 servings 1x


This Tuscan White Bean, Sausage and Kale Soup is quick and easy to make, and full of the most comforting Italian flavors.  It’s also naturally gluten-free and freezes beautifully.


  • 2 tablespoons olive oil, divided
  • 1 pound smoked sausage*
  • 1 medium white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 8 cups chicken stock
  • 2 (15-ounce) cans white beans (canneloni or Great Northern)
  • 2 sprigs fresh rosemary + 2 sprigs fresh thyme (**or see dried seasoning options below)
  • 1 bunch lacinato or curly kale, roughly chopped with tough stems removed
  • sea salt and freshly-cracked black pepper
  • freshly-grated Parmesan cheese


  1. Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add sausage and sauté for 5 minutes, stirring and flipping occasionally, until browned.  Use a slotted spoon to transfer the sausage to a clean plate, and set aside.  Discard any remaining grease.
  2. Add the remaining oil to the stockpot.  Add onion and carrot and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.  Stir in the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
  3. Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined.  Continue cooking until the soup reaches a simmer.
  4. Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.
  5. Taste, and season with a few generous pinches of salt and pepper as needed.
  6. Serve warm, garnished with lots of Parmesan cheese.  Or transfer to a sealed container(s) and refrigerate for up to 3 days, or freeze for up to 3 months.