Hearty Italian Chicken Sausage and Bean Soup with Kale

This hearty soup comes together in a single pot and is ready in just 20 minutes. Italian chicken sausage, tender kale and sweet carrots simmer in a rich, gently creamy chicken broth. Cannellini beans are stirred in for extra heartiness, making every spoonful satisfying.

Despite its deep flavor, this soup is surprisingly quick to prepare. It’s the perfect weeknight dinner when you want something comforting without spending hours in the kitchen.

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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 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 and press it 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 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 occasionally if needed. Stir in the cream sauce base, the remaining beans and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.
4. 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, but the flavor may vary.

Can I make this soup ahead of time?

Yes, the soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.

Can I freeze this soup?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat.