This sausage, kale, and white bean soup is a hearty, protein-rich meal that’s perfect for cozy days. Packed with tender beans, crisp kale, and vegetarian sausage, this soup is the ultimate healthy and hearty comfort food, with lots of fiber, protein, and nutrients too.
If you enjoy this recipe, try my white bean soup recipe which is very similar, or this gorgeous creamy tortellini soup which also has crumbled sausages. This Zuppa Toscana recipe, with veggie sausage pieces, white beans, and potatoes, is another one to try!
This soup pairs beautifully with garlic bread, herbed focaccia, or even warm flatbread to dip. You could also serve it as a stew with less liquid, alongside mashed potatoes for a hearty dinner.
Ingredient Notes
Scroll down to the recipe card at the bottom of the page for the full ingredient quantities and instructions.
Below, I’ve provided some notes on the ingredients you’ll need and potential substitutions.
– White Beans: Adds creaminess and protein to the soup. I think creamy cannellini beans are perfect for this recipe, but you could substitute for butter beans or haricot beans if you prefer.
– Vegetarian Sausages: Choose your favorite vegetarian brand – I quite like the vegetarian Richmond sausages or the THIS brand. Crumbling your sausages is ideal because you get lots of savory, crunchy bits within the soup. You could also use a vegan mince if you prefer.
– Kale: Fresh kale adds both texture and nutrients. I know not everyone loves kale though, spinach or Swiss chard can be used as alternatives.
– Vegetables: This recipe has a base of onions, carrots, and celery – the holy trio for so many wonderful soups! Take the time to dice your vegetables as small as you can so they melt into the base of the soup.
How To Make This Hearty Sausage, Kale & White Bean Soup
Below are some process shots of making your sausage, kale, and white bean soup – make sure you scroll down to the recipe card to see the exact ingredient quantities required!
1. Cook the Sausages
Heat your oil in a large pan, and add the crumbled vegetarian sausages. Fry them until crispy and then remove from the pan and set aside.
2. Cook the Veggies
In the same pan, add more oil, then sauté your diced onion, carrot, and celery until they;ve begun to soften, then add the garlic and cook for another minute.
3. Season & Deglaze
Add the seasonings and tomato paste. Pour in your white wine or apple cider vinegar and cook down to deglaze.
4. Add Stock & Beans
Add vegetable stock, bay leaf, and beans (with their liquid if using fresh beans). Simmer for 20 minutes – adding a splash more water or stock as needed.
5. Blend
Use a stick blender to blend part of the soup (roughly a quarter to a third, depending on how chunky you want to keep your soup) for a creamy consistency. To finish, stir in the chopped kale, cooked sausage, and your grated hard cheese.
Top Tips \ Chef’s Notes
Adjust your sausage kale soup with extra stock if the soup is too thick or reduce it for a stew-like consistency, perfect for serving with mashed potatoes!
If you want to add some deeper flavors to your soup, consider adding some cajun seasoning, chopped sun-dried tomatoes, and red pepper flakes to finish.
Storing Leftovers
Store any leftover sausage, kale, and white bean soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of stock or water if it has thickened too much.
Serve with crusty bread or cornbread to dip, and sprinkle with extra cheese or chili flakes for more flavor.
FAQs
Yes, freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Make sure you’ve used any defrosted meals within 24 hours of defrosting.
Yes, use about 1 tbsp each of fresh sage and Italian herbs.
Absolutely. Blending is optional if you prefer a fully chunky “stew” texture.
Sausage, Kale, and White Bean Soup
A hearty and healthy sausage, kale, and white bean soup packed full of flavor and nutrients. This soup is like a hug in a bowl - perfect for the colder weather.
Ingredients
- 2 tbsp oil
- 1 medium white onion, diced
- 1 medium carrot, diced
- 1 celery stick, diced
- 2 garlic cloves, minced
- 4 vegetarian sausages, crumbled
- 1 tsp sage
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- 60ml (¼ cup) white wine or apple cider vinegar
- 700g jarred white beans + the stock from the jar (or 2 x 14oz tins white beans, drained)
- 1.5 litres vegetable stock
- 1 bay leaf
- Salt and pepper to taste
- 45g (2 cups) kale, chopped
- 25g (¼ cup) hard cheese
Instructions
- Heat 1tbsp oil in a large pan, and add the crumbled sausages. Fry for 5-6 minutes until cooked and crispy, then remove the sausages from the pan and set aside.
- Heat the remaining oil in the pan, and add your diced onion, carrot, and celery. Saute for 6-7 minutes, stirring often, then add the garlic and cook for another minute.
- Stir the seasonings and tomato paste into the mixture, then pour in the white wine and cook down for 2-3 minutes. Use your spoon to gently scrape any black bits off the bottom of the pan.
- Add the stock and bay leaf, and simmer the pan for 10 minutes. Then, add the white beans (and stock from the jar if using - if not, add about 120ml | ½ cup water) and stir through. Simmer for another 15 - 20 minutes.
- Use a hand blender to blend about ¼ - ⅓ of the soup, depending on how creamy or chunky you want your soup.
- Stir in the kale, cooked crumbled sausages, and grated hard cheese.
- Adjust your seasonings to taste, then serve with soup with an extra crack of black pepper and some crusty bread on the side to dip.
Notes
This is a chunky soup - almost like a stew consistency. Add more stock or water if you want a looser soup, or add less for a sausage and white bean stew.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 707Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 12mgSodium: 2174mgCarbohydrates: 80gFiber: 18gSugar: 8gProtein: 40g