20-Minute Creamy Italian Chicken Sausage and Bean Soup with Kale

This creamy Italian chicken sausage and bean soup is the ultimate comfort food that comes together in just 20 minutes. With savory Italian chicken sausage, tender kale, sweet carrots and creamy cannellini beans simmered in a rich broth, every spoonful is packed with flavor. Best of all, it’s made in a single pot, so cleanup is a breeze.

Whether you’re looking for a quick weeknight dinner or a cozy meal to warm you up, this soup delivers. The combination of hearty ingredients and a lightly creamy base makes it satisfying without being heavy. Serve with lemon wedges for a bright finish that balances the richness.

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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

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 it 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 ½ 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 of the beans and 1½ cups water (3 cups for 4 servings) into the pot with the sausage and vegetables. 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. Ensure the chicken sausage reaches an internal temperature of 165°F before serving.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage, such as turkey or pork Italian sausage. Adjust cooking time as needed.

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 this soup gluten-free?

The recipe as written uses cornstarch, which is gluten-free. However, check the labels of your chicken stock concentrate and cream sauce base to ensure they are gluten-free if needed.