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White bean sausage soup is ready in a flash and full of hearty flavor. Canned beans and precooked kielbasa make it easy enough to throw together on busy weeknights.
I turn to soups a lot around here because they are quick, easy, and versatile.
Plus I love how they always make a big batch so I don’t have to worry about what to have for lunch the next day — it’s already done!
This white bean sausage soup is one of my favorite soups, because it’s full of flavorful ingredients like smoked sausage, white beans, and tomatoes.
You might not consider kale in your soups, but kale is a wonderful addition, especially if you are counting on those leftovers I mentioned.
It’s hard to sell greens to many kids because they are often quite bitter. Adding them to soup softens them up and helps them take on the flavors of the other ingredients.
The result is savory, delicious, and much less scary for kids. (And veggie-averse adults.)
Preparing kale for soup
Because kale is a sturdier green, it takes longer to cook, which means it will hold up better in a soup that you’re saving for later.
You only need to cook it until slightly soft and bright green to enjoy it on the first night, and in later bowls the kale will soften up more in reheating.
When preparing kale, it’s important to wash it, as dirt and little bugs can easily hide in the curly leaves.
Kale stems are hard and bitter, so you probably won’t want to include them in your soup.
I find the easiest way to remove the stem is to fold the kale along the stem. Then, run the knife down the length of the stem, removing the leaf from both sides.
You’ll end up with either two pieces or an arrowhead shaped leaf. Stack the leaves up to chop them into smaller pieces or strips.
You don’t even need to chop up the kale if you prefer. Just tear the leaves into pieces off the stems.
You’re going to love how easy this is, really. A little bit of slicing and can opening, and you’re halfway there!
For this recipe I left the pieces of each ingredient a bit large, but you can definitely take the time to chop them smaller.
The flavors of this white bean sausage soup are mild enough for kids, but the combination of ingredients makes it feel oh-so grown up.
This soup is even better the next day, so you can make a batch on Sunday to have lunches ready for the week.
You can store white bean sausage soup in the refrigerator for up to 4 days.
For longer storage, freeze it!
Portion into individual containers and let cool completely before putting into the freezer.
Be sure to leave room in the container to allow for expansion as the soup freezes.
Thaw overnight in the refrigerator and warm in the microwave or on the stove.
If you like, serve the soup up with fresh grated Parmesan, crunchy croutons, or hot sauce on the side, and don’t forget to have some rolls on hand, like these buttermilk herb rolls that are just perfect for dunking into broth.
White Bean Sausage Soup
- 7 ounces turkey kielbasa, cut into ½-inch slices
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- 15 ounces canned cannellini beans, rinsed and drained
- 14.5 ounces no-salt-added diced tomatoes (undrained)
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 4 cups coarsely chopped kale or spinach
- Salt, to taste
- In a large saucepan, cook sausage, onion, and garlic 5 to 10 minutes or until sausage is browned and onion is tender, stirring to prevent burning. Drain off any excess fat.
- Stir in beans, tomatoes, broth, Italian seasoning, and pepper. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.
- Stir in kale or spinach. Simmer, uncovered, about 3 minutes more or until kale is tender or spinach is wilted.