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Creamy Tuscan White Bean Soup Recipe with Sausage and Kale

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A hearty and easy-to-make creamy Tuscan white bean soup with spicy sausage and vibrant kale, perfect for cozy dinners and packed with rich, comforting flavors.

Ingredients

Scale
  • 12 ounces Italian sausage, casing removed (spicy or sweet pork sausage)
  • 2 cans (15 oz each) cannellini or great northern white beans, drained and rinsed (or 1½ cups cooked from dry)
  • 4 cups fresh kale, chopped, tough stems removed
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • ½ cup heavy cream (optional, can substitute with half-and-half)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the sausage, breaking it apart with a spoon. Cook for 6-8 minutes until browned and cooked through, stirring occasionally. Transfer to a bowl and set aside.
  2. In the same pot, add the chopped onion. Cook over medium heat for 5 minutes until translucent and soft. Add minced garlic and cook for 1 more minute until fragrant, stirring often.
  3. Sprinkle in dried Italian herbs and red pepper flakes, stirring to combine. Pour in chicken broth and scrape the bottom of the pot to lift browned bits. Bring to a gentle simmer.
  4. Stir in drained white beans and simmer for 10 minutes to meld flavors and soften beans. Taste and season with salt and pepper.
  5. Optional: Use an immersion blender to puree about one-third of the soup in the pot or mash some beans manually to thicken the broth naturally.
  6. Stir in chopped kale and cooked sausage. Simmer for another 5 minutes until kale wilts but retains color and texture.
  7. Lower heat and stir in heavy cream and lemon juice. Warm through gently without boiling to prevent curdling. Adjust salt and pepper to taste.
  8. Ladle soup into bowls and sprinkle with grated Parmesan cheese. Add fresh cracked black pepper if desired.

Notes

Be patient when browning the sausage to avoid burning. Add kale last to keep its vibrant color and texture. Use an immersion blender to puree part of the soup for creaminess without heavy cream. If soup is too thick, add broth or water to loosen. Let soup rest 5 minutes after cooking for flavors to meld.

Nutrition

Keywords: Tuscan white bean soup, creamy white bean soup, sausage and kale soup, hearty soup recipe, easy weeknight soup, Italian sausage soup

Find it online: https://eliplate.com/creamy-tuscan-white-bean-soup-recipe-with-sausage-and-kale-easy-and-hearty/