Hearty Italian Chicken Sausage and White Bean Soup with Kale and Carrot

This hearty Italian chicken sausage and white bean soup is the ultimate comfort food for busy weeknights. With savory chicken sausage, tender kale, sweet carrots and creamy cannellini beans simmered in a rich, gently creamy broth, every spoonful is packed with flavor. Best of all, it comes together in just 20 minutes using a single pot-minimal effort, maximum taste.

The secret to this soup’s delicious depth is a combination of chicken stock concentrate and a cream sauce base, which creates a velvety texture without being heavy. A squeeze of fresh lemon juice brightens the whole dish, balancing the richness. Serve with lemon wedges on the side for an extra pop of citrus. It’s a satisfying meal that will have you going back for seconds.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and halve the carrot lengthwise, then slice thinly 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 chicken sausage (if in casings, remove first) and press into an even layer with a spatula. Cook undisturbed until browned on the bottom, 2-3 minutes. Break the sausage into pieces, then add the carrot, kale and ½ tsp salt (1 tsp 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 tbsp water (2 tbsp for 4 servings) and stir until smooth with no lumps. Add the stock concentrates, cornstarch mixture, half of the beans and 1½ cups water (3 cups for 4 servings) to the pot. 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, stirring occasionally. Stir in the cream sauce base, remaining beans and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. Add a splash more water if you prefer a thinner broth. Season with salt and pepper to taste.
4. Divide the soup among 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 any fully cooked chicken or pork sausage, such as sweet or spicy Italian sausage. Just adjust the cooking time as needed.

Can I make this soup dairy-free?

The cream sauce base contains milk, so it is not dairy-free. You could try substituting with a dairy-free cream alternative, but the flavor and texture may vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the soup thickens.