Hearty Italian Chicken Sausage and Bean Soup with Kale and Carrots

This hearty Italian chicken sausage and bean soup comes together in a single pot in just 20 minutes, making it perfect for busy weeknights. Meaty Italian chicken sausage, tender kale and sweet carrots are simmered with creamy cannellini beans in a rich, savory broth. The addition of a cream sauce base and a squeeze of lemon brightens the flavors, creating a comforting bowl that’s both satisfying and delicious.

With minimal prep and easy cleanup, this soup is a go-to for a quick, wholesome dinner. Serve it with lemon wedges on the side for an extra pop of freshness. It’s the kind of meal that feels like a warm hug in a bowl-no judgment if you go back for seconds.

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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 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. 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 without stirring until the bottom is browned, 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, carrots are slightly softened and 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 slurry, half of the beans and 1½ 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, 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 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 any ground chicken, turkey or pork sausage. Italian-style sausage works best for flavor.

Can I make this soup ahead of time?

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

Is there a dairy-free option for the cream sauce base?

You can replace the cream sauce base with full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.