At last, a Kale Soup that is worth getting excited about! With flavor for days, hearty and creamy white beans, and spicy turkey sausage, this soup is everything you didn’t know kale soup could be.
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Why You’ll Love This Sausage White Bean Kale Soup Recipe
Diet Food? Oh Heck No. Kale soup sounds like one of those punishing diet foods that you force yourself to eat until you end up crying uncle and ordering a burger at the drive-thru window. That is not what you get here, though. Like Minestrone, this kale soup makes for a hearty, satisfying meal.
An Umami Party in Your Mouth. While the zippy Italian turkey sausage, Parmesan rind, and white miso are optional, if you add them to the mix, you’ll end up with so much depth and umami flavor in this kale soup. If you’re over veggie soups with anemic, flavorless broths, this kale soup changes the game.
Cozy Meal for Chilly Days. Eating a bowl of this soup feels like slipping on your favorite cozy cardigan. This kale soup has lots of filling ingredients, which is exactly what we all crave when the weather starts to turn.
Make It Your Own. There’s plenty of room for customization here, which means you can put your own unique spin on the recipe—or use up those veggies that have been sitting in your crisper drawer for the past two weeks.
How to Make Kale Soup
The Ingredients
Hot Italian Turkey Sausage. This is optional, but Italian sausage will add flavor and protein, making this kale soup a meal on its own.
Yellow Onion, Carrots, and Celery. The trifecta that starts so many of our favorite soup recipes, from 15 Bean Soup to Turkey Soup.
Garlic. Feel free to add more, but never add less.
Red Pepper Flakes. Use as much or as little as you like.
White Miso Paste. This may seem a little out of left field, but stick with me! Miso is an umami bomb, and white miso has a subtle sweetness. This optional addition adds a lot of depth to this kale soup.
Parmesan Rind. Parmesan rind is your Italian grandma’s secret for an epic bowl of Pasta Fagioli.
White Beans. I used Great Northern beans, but cannellini beans or navy beans are fantastic too.
Low-Sodium Vegetable or Chicken Broth. Homemade or a high-quality store-bought variety.
Kale. The star of the show! You can use Lacinato (also known as Tuscan kale or dinosaur kale) or curly kale. This leafy green is also a nutrient power house in Chickpea Soup.
Lemon. To brighten things up and balance the flavors.
Grated Parmesan Cheese. The perfect finishing touch. Freshly grated Parm melts beautifully into the soup.
The Directions
Brown the Sausage. A meat chopper makes it easy.
Sauté the Vegetables. This builds flavor.
Add the Miso and Garlic. Stir and cook for a minute or two.
Simmer. Add the Parmesan rind, beans, and broth. Cover and simmer for 10 minutes.
Finish. Stir in the kale; once it wilts, add the lemon juice and season to taste. Serve the kale soup topped with grated Parmesan and ENJOY!
Recipe Variations
Not-Kale Soup. This recipe also works for chard, spinach, and other greens.
Make It Vegan. Skip the Parmesan (or add dairy-free Parm) and add the miso. Omit the sausage or replace it with your favorite vegan sausage; crumble it up and add it with the kale.
Add Butternut Squash. Butternut squash and kale make a great pair, as in my Quinoa Stuffed Butternut Squash with Kale. Cube the squash small and add it to the pot with the beans and broth.
Add Potatoes. Add small diced potatoes (or sweet potatoes!) with the beans and broth.
Try Chickpeas. Swap the canned white beans in this kale soup for chickpeas.
Make It Creamy. After the kale wilts, pour in half-and-half for a creamy finish.
What to Serve with Kale Soup
Salad. Soup and salad is a classic combo! Serve kale soup with Burrata Salad or a light Arugula Salad.
Sandwich. Prefer something a little more substantive with your kale and white bean soup? Then try a Chickpea Salad Sandwich or Apple Grilled Cheese with Turkey.
Bread. You could buy a crusty baguette from the bakery, or if you’re feeling ambitious, make Rosemary Olive Oil Bread or Cornbread Muffins.
Recipe Tips and Tricks
Wash the Kale Well. Curly kale can have grit and dirt hiding in the leaves and you don’t want that in your soup! Instead of running the whole bunch of leaves under the faucet, rinse them one by one. Or, you can chop the kale and use a salad spinner.
Add Some Umami Flavor. Both the miso and the Parmesan rind will give your kale soup a lot of depth and umami flavor. I recommend adding at least one of them for the best kale soup.
Strip the Kale With Ease. The easiest way to do this is to hold the thick end of the stem in one hand and use the other to run a knife down both sides of the stem, stripping off the leaves.
Cut the Kale into Bite-Sized Pieces. My rule for soup is that everything should fit onto a spoon.
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Kale Soup
This easy kale soup recipe is loaded with flavor thanks to Italian sausage and creamy white beans. A satisfying dinner done in under an hour!
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4-6 servings
Calories 478kcal
Author Erin Clarke / Well Plated
Ingredients
4links uncooked hot Italian turkey sausageoptional (1 pound)
1tablespoonextra-virgin olive oil
1medium yellow onionchopped
4medium carrotspeeled and cut into ½-inch pieces (about 2 cups)
2celery stalkschopped (about 1 cup)
3garlic clovesminced (about 1 tablespoon)
½teaspoonkosher salt
½teaspoonground black pepper
½teaspoonred pepper flakesplus additional to taste (optional)
1tablespoonwhite miso paste*optional
1Parmesan rind*optional
215-ounce cans white beansdrained and rinsed (I used Great Northern beans)
8cupslow-sodium chicken or vegetable broth
1bunch curly or lacinato kaledestemmed and chopped (5-6 cups)
½lemonjuiced (about 1 tablespoon)
Grated Parmesan cheesefor serving
Instructions
If using sausage, heat a Dutch oven or similar large pot over medium heat and squeeze the sausage from the casing into the pot. Cook, breaking the sausage up into small pieces, until it’s well browned, about 6 minutes. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.
Add the olive oil to the pot over medium heat. Add the onion, carrots, celery, salt, black pepper, and red pepper flakes. Cook, stirring periodically, until the vegetables are softened, about 6 minutes
Add the miso and garlic. Stir and cook for 1-2 minutes, until very fragrant.
Add the Parmesan rind (if using), and the beans and broth. Increase the heat and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes.
Stir in the kale. Cook until just wilted, about 2 minutes. Stir in the lemon juice and season to taste with more salt, black pepper, and/or red pepper flakes.
Serve hot, with grated Parmesan on top.
Notes
*I recommend using at least one of either the miso or the Parmesan rind; both will give you the best flavor!
TO STORE: Leftovers will keep in your refrigerator for up to 4 days.
TO REHEAT: Warm on the stovetop or in the microwave.
TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.
