Hearty Italian Chicken Sausage and Bean Soup with Kale and Carrots

Warm up with a bowl of this hearty Italian chicken sausage and bean soup. It’s packed with tender kale, sweet carrots and creamy cannellini beans in a rich, savory broth. The best part? It all comes together in one pot in just 20 minutes.

This soup is perfect for busy weeknights when you want something comforting and satisfying without spending hours in the kitchen. The Italian chicken sausage adds a flavorful kick, while the cream sauce base gives the broth a velvety texture. Serve with a squeeze of fresh lemon for a bright finish.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

13.4 ounce Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and halve the carrot lengthwise, then thinly slice crosswise into half-moons. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Drain and rinse the cannellini beans. Quarter the lemon.
2. Heat a drizzle of oil in a large pot over medium heat. Add the Italian chicken sausage. Using a spatula, press the sausage into an even layer. Cook undisturbed until browned on the bottom, 2-3 minutes. Break the meat into pieces, then add the carrot, kale and 1/2 teaspoon salt (1 teaspoon for 4 servings). Cook, stirring occasionally, until the sausage is cooked through, the carrot is slightly softened and the kale begins to wilt, 3-4 minutes.
3. Meanwhile, in a small bowl, combine the cornstarch with 1 tablespoon water (2 tablespoons for 4 servings) and stir until smooth and no lumps remain. Stir the chicken stock concentrates, cornstarch mixture, half the beans and 1 1/2 cups water (3 cups for 4 servings) into the pot with the sausage mixture. Using the back of a wooden spoon or spatula, partially mash the beans in the pot. Cover and bring to a boil, then immediately reduce to a low simmer. Cook until the kale is wilted and the broth has thickened slightly, 3-5 minutes. Stir in the cream sauce base, remaining beans and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. Season with salt and pepper to taste.
4. Divide the soup between bowls. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey Italian sausage, but note that cooking times may vary slightly.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the broth.

Is there a substitute for cream sauce base?

You can use heavy cream or half-and-half mixed with a pinch of salt and garlic powder as a substitute, though the flavor will differ slightly.