Sausage Kale and White Bean Soup

This sausage kale and white bean soup starts with a deeply savory broth built from browned turkey sausage, onion, garlic, and a Parmesan rind simmered right in the pot. Creamy white beans soak up all that flavor while adding body, and the kale softens into the soup without losing its structure. Fresh herbs, a touch of smoked paprika, and an optional dried chili give the broth warmth and depth, and a splash of lemon at the end pulls everything together. It's a satisfying, well-balanced soup that feels comforting without being heavy-and tastes even better the next day.

Author: Balancing Bowls

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 Servings

Calories: 446 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
2 stalks - celery
3 cloves - garlic
1 lb - ground Italian turkey sausage
½ tsp - smoked paprika
5 cups - low-sodium chicken broth
2 cans - cannellini beans
1 - Parmesan rind
2 large stalks - kale
1 - bay leaf
1 sprig - fresh rosemary
1 sprig - fresh oregano
¼ tsp - salt
¼ tsp - black pepper
1 - dried Thai chili
1 tbsp - lemon juice
Parmesan cheese
black pepper

Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground turkey sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage from the pot and set aside.
Add the onion, celery, and salt to the pot. Cook until the vegetables are softened, then add the garlic and cook briefly until fragrant.
Stir in the smoked paprika, then pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the beans, Parmesan rind, cooked sausage, bay leaf, rosemary, oregano, and dried Thai chili, if using.
Bring the soup to a gentle simmer, then reduce the heat and cook until the flavors have melded and the chili (if using) has infused the broth. Season with freshly ground black pepper and additional salt to taste.
Before adding the kale, remove the thick rib from each leaf and discard it. Roll the leaves up tightly, slice into ribbons, then stir the kale into the soup and let it wilt just until tender.
Remove the Parmesan rind, bay leaf, and herbs. Stir in the lemon juice, then ladle the soup into bowls and top with grated Parmesan and freshly ground black pepper.

Nutrition