Hearty Italian Chicken Sausage and White Bean Soup with Kale

This hearty soup brings together savory Italian chicken sausage, creamy cannellini beans, tender kale and sweet carrots in a rich, flavorful broth. Best of all, it comes together in a single pot in just 20 minutes-perfect for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen.

The secret to its depth of flavor lies in browning the sausage first, then building the broth with chicken stock concentrate and a touch of cream sauce base. A squeeze of fresh lemon juice brightens everything up, while the beans are partially mashed to create a naturally thick and satisfying texture. Serve with lemon wedges on the side for an extra pop of freshness.

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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 mix and press it into an even layer with a spatula. 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. Tip: Use your finger to ensure there are no lumps. Stir the chicken stock concentrates, cornstarch mixture, half 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. Tip: Check that the kale is wilting evenly and stir occasionally if needed.
4. Stir in the cream sauce base, remaining beans and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste. Divide the soup between bowls and 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. If using raw sausage, be sure to cook it through before adding the vegetables.

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 needed to thin the broth.

Can I freeze this soup?

Yes, this soup freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop. You may need to adjust the seasoning after reheating.