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5 from 14 votes

Tuscan White Bean, Sausage and Kale Soup

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Keyword: budget friendly, freezer friendly, instant pot, make ahead, pork, slow cooker
Servings: 6 -8 servings

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Add in the chicken stock, white beans, herbs, and cooked sausage and stir until combined.  Continue cooking until the soup reaches a simmer.
  • Stir in the kale, cover and cook for 5 minutes, or until the kale has softened a bit.
  • Taste, and season with a few generous pinches of salt and pepper as needed.
  • 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.