Tuscan white bean, kale, and chicken sausage soup
Print Recipe
5 from 1 vote

Tuscan white bean, kale, and chicken sausage soup

Italian chicken sausage, cannellini beans, and Tuscan kale are simmered in a rich tomato broth. Add a swirl of rosemary and lemon infused olive oil to brighten and serve with a hunk of sourdough bread for dipping.
Prep Time30 minutes
Cook Time45 minutes
Course: Soup
Keyword: chicken sausage, kale, soup, Tuscan white bean, kale, and chicken sausage soup, white bean
Servings: 4


  • 1/3 lb cannellini beans
  • 4 tbsp olive oil
  • 1 lb chicken sausage, casings removed
  • 1/2 lb carrots, peeled and diced
  • 1 onion, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes, optional
  • 1/4 cup white wine, optional
  • 1 15 oz can diced tomato
  • 4 cups chicken broth
  • 1 bunch kale, stems removed, leaves chopped
  • 1/2 cup Italian parsley leaves, chopped
  • grated parmesan or pecorino cheese, optional
  • crusty bread, optional


  • If starting with dried beans, put the cannellini beans in a bowl, cover with water, and let soak overnight. When ready to cook, drain, place in a sauce pan. Cover with water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook about 45 minutes until the beans are tender. Drain, reserving 2 cups of cooking liquid, and set the beans and liquid aside.
  • While the beans are cooking, start the soup. In a large soup pot or dutch oven, heat oil over medium heat. Add the sausage and sauté until brown and cooked through, breaking up in to small pieces.
  • Add the onion, carrots, and celery and sauté until vegetables begin to soften.
  • Add the garlic and optional red pepper flakes and cook for another minute.
  • Deglaze the pot with the optional white wine, then add the tomatoes with all their liquid, chicken broth, and reserved bean liquid and bring to a simmer. Taste for seasoning and add slat and pepper to taste. Partially cover and simmer for 20 minutes or until vegetables are tender.
  • Stir the beans and kale into the soup and simmer for an additional 5 minutes to wilt the kale. Ladle into bowls and top with fresh parsley and optional grated cheese. Serve with bread for dipping.


This is a hearty, delicious soup that is easy to put together. Adjust the red pepper flakes to match your desire for spiciness. I typically add at 1/4 to 1/2 tsp. If you want to add a rosemary and lemon oil, combine 1/3 cup olive oil, zest of 1 lemon, removed in large strips, 3 cloves garlic, minced, and 2 tbsp. rosemary, chopped in a small pan. cook over medium-low heat and cook just until bubbles begin to form. Remove from heat. When cool, strain the oil and discard the solids. Put a small swirl on top of soup before serving.
For a heartier soup, dice a few yellow potatoes and add to the mix with the onions and carrots.

I’m working on putting together recipes for a book all about soup. If you try this soup, please add a rating and let me know… What did you like? Dislike? What did you change? Add? Subtract? Did you make it for a crowd? For your family? How did they like it? If you have a soup you’d like me to try, please see submission instructions.

Pin It on Pinterest

Share This