Quick Italian Chicken Sausage and White Bean Soup with Kale and Carrots

This hearty Italian chicken sausage soup is the perfect weeknight dinner. It’s packed with protein-rich chicken sausage, tender kale, sweet carrots and creamy cannellini beans, all simmered in a savory broth. Best of all, it comes together in just 20 minutes using a single pot, making cleanup a breeze.

The secret to this soup’s rich flavor is a combination of chicken stock concentrate and a touch of cream sauce, which adds a velvety texture without being heavy. A squeeze of fresh lemon juice at the end brightens everything up. Serve with extra lemon wedges for a burst of citrus.

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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 slice crosswise into half-moons. Remove and discard any large stems from the kale and 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 1/2 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. In a small bowl, combine the cornstarch with 1 tablespoon water (2 tablespoons for 4 servings) and stir until smooth and no lumps remain. Add the chicken stock concentrates, cornstarch mixture, half of the beans and 1 1/2 cups water (3 cups for 4 servings) to 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 the heat 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. If you prefer a thinner broth, add a splash more water. 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, such as sweet or spicy Italian sausage. 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 or broth if it thickens too much.

What can I use instead of kale?

Spinach or Swiss chard are great substitutes. Add them in the last few minutes of cooking, as they wilt faster than kale.