Why You’ll Love This Recipe
This one-pot Tuscan white bean and kale soup is a hearty, flavorful dish packed with Italian sausage, tender vegetables, and a creamy, savory broth. It’s the perfect comfort food for chilly nights and makes an excellent meal prep option. With wholesome ingredients and rich flavors, this soup is both nutritious and satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients
- Italian sausage (mild or spicy)
- White kidney beans (cannellini beans, drained and rinsed)
- Carrots (chopped)
- Celery stalks (chopped)
- Onion (diced)
- Garlic cloves (minced)
- Kale (chopped)
- Chicken broth
- Tomato paste
- Heavy cream
- Parmesan cheese (grated)
Seasonings
- Oregano
- Parsley
- Thyme
- Red pepper flakes (optional, for spice)
- Salt and black pepper
Directions
- Cook the Sausage: In a large pot over medium heat, cook the Italian sausage until browned. Break it into crumbles, then remove excess grease if needed.
- Sauté the Vegetables: Add chopped onions, carrots, and celery to the pot. Sauté for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add Tomato Paste & Spices: Stir in the tomato paste, oregano, parsley, thyme, red pepper flakes, salt, and black pepper. Cook for 1 minute.
- Simmer the Soup: Pour in the chicken broth and add the drained beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Kale & Cream: Stir in the kale and cook for 5 minutes until wilted. Reduce heat to low and slowly add the heavy cream, stirring well.
- Final Touches: Stir in Parmesan cheese and let it melt into the soup. Adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with extra Parmesan and fresh parsley. Enjoy warm!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken broth.
- Extra Hearty: Add diced potatoes or cooked pasta for more texture.
- Lighter Version: Use half-and-half instead of heavy cream for a lower-fat option.
- Spicier Twist: Use hot Italian sausage and increase red pepper flakes.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a pot over medium-low heat or microwave in 30-second intervals, stirring in between.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use fresh beans instead of canned?
Yes! Cook dried white beans separately before adding them to the soup.
What’s the best sausage to use?
Mild or spicy Italian sausage both work well, depending on your heat preference.
Can I make this soup dairy-free?
Yes! Use coconut milk instead of heavy cream and omit the Parmesan.
How do I thicken the soup?
Mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Can I use spinach instead of kale?
Yes! Add spinach in the last 2 minutes of cooking, as it wilts quickly.
What type of broth works best?
Chicken broth adds richness, but vegetable broth can be used for a vegetarian version.
How can I make this soup lower in carbs?
Skip the beans and add more vegetables like zucchini or cauliflower.
Can I make this in a slow cooker?
Yes! Brown the sausage first, then add everything except the kale and cream. Cook on low for 6 hours, then stir in kale and cream before serving.
What should I serve with this soup?
It pairs well with crusty bread, garlic toast, or a simple green salad.
Can I double the recipe for meal prep?
Absolutely! This soup stores and reheats well, making it great for meal prepping.
Conclusion
This one-pot Tuscan white bean and kale soup is a cozy, satisfying meal perfect for any night of the week. With its creamy broth, hearty beans, and flavorful sausage, it’s a dish the whole family will love. Try different variations, make it ahead for easy meals, and enjoy a comforting homemade soup with minimal effort!
Print
One-Pot Tuscan White Bean & Kale Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This One-Pot Tuscan White Bean & Kale Soup is a cozy, hearty meal packed with Italian sausage, creamy white beans, and tender vegetables in a rich, flavorful broth. Finished with a touch of cream and Parmesan, this gluten-free soup is perfect for easy weeknight dinners or meal prep!
Ingredients
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 6 cups chicken broth
- 2 cans (15 oz each) white kidney beans, drained and rinsed
- 2 cups kale, chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For the Creamy Finish:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Sausage: In a large pot or Dutch oven, cook Italian sausage over medium heat until browned. Remove excess grease if needed.
- Sauté the Vegetables: Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for another 1–2 minutes.
- Add the Broth & Beans: Pour in the chicken broth, then add the white beans, oregano, parsley, thyme, red pepper flakes, salt, and pepper. Stir well and bring to a gentle simmer.
- Simmer & Add Kale: Let the soup simmer for 20 minutes. Stir in chopped kale and cook for another 5 minutes until wilted.
- Make It Creamy: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Simmer for another 2 minutes until smooth and creamy.
- Serve & Enjoy: Ladle into bowls and garnish with extra Parmesan or fresh herbs. Serve warm with crusty bread.
Notes
- Substitute heavy cream with coconut milk for a dairy-free option.
- Use ground turkey or plant-based sausage for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
