Hearty Italian Chicken Sausage and Bean Soup with Kale and Carrots

This hearty soup comes together in a single pot in just 20 minutes, making it perfect for busy weeknights. Italian chicken sausage, tender kale and sweet carrots are simmered with creamy cannellini beans and a rich chicken broth that gets a velvety finish from a touch of cream sauce.

The secret to its deep flavor is lightly browning the sausage first, then mashing some of the beans to thicken the broth naturally. A squeeze of lemon at the end brightens every spoonful. Serve with extra lemon wedges for a fresh pop of citrus.

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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 slice crosswise into thin half-moons. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Drain and rinse the cannellini beans. Cut the lemon into quarters.
2. Heat a drizzle of oil in a large pot over medium heat. Add the Italian chicken sausage and press it into an even layer with a spatula. Cook undisturbed until browned on the bottom, 2-3 minutes. Break the sausage into small 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 tender and the kale begins to wilt, 3-4 minutes.
3. In a small bowl, stir together the cornstarch and 1 tablespoon water (2 tablespoons for 4 servings) until smooth and no lumps remain. Add the chicken 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, 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 generous squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. If you prefer a thinner broth, add a splash more water. 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 any fully cooked chicken sausage or even pork sausage. Just adjust cooking time as needed.

Can I make this soup ahead of time?

Absolutely. The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if it thickens too much.

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.