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

When you’re craving a hearty, satisfying soup but don’t have hours to spend in the kitchen, this Italian chicken sausage and white bean soup is your answer. Made in a single pot, it delivers rich, creamy flavor with tender kale, sweet carrots and savory Italian chicken sausage. The cannellini beans add a creamy texture and make the soup extra filling.

Best of all, this soup comes together in just 20 minutes, making it an ideal choice for busy weeknights. The broth is gently thickened with a cornstarch slurry and enriched with a cream sauce base, creating a luscious, comforting bowl that will have you going back for seconds. Serve with lemon wedges for a bright finish.

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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 mix; 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 if serving 4). 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 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, the 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 Italian sausage, such as pork or turkey. Just 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 it thickens too much.

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

You can substitute the cream sauce base with full-fat coconut milk or a dairy-free cream alternative for a similar creamy texture.