20-MINUTE SAUSAGE, KALE, AND WHITE BEAN SOUP
on Jan 05, 2026
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It’s soup season, and this one-pot, 20-minute recipe delivers hearty protein, leafy greens, and creamy white beans in a rich, flavorful bone broth.
This 20-Minute Sausage, Kale, and White Bean Soup is built on sweet Italian sausage, cannellini beans, and tender kale, with onion, garlic, carrots, and celery creating a deeply savory base.
Finished with a squeeze of lemon for brightness, it’s a fast, nourishing weeknight soup made almost entirely from pantry and fridge staples that still feels cozy and satisfying.
Pretty sure this will be a win for you and your family. Enjoy!
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Key Ingredients for White Bean and Sausage Kale Soup
This meal comes together so quickly, your family will be impressed when you ladle it up in less than 20 minutes. Here’s what you’ll need to have on hand.
- Sausage: Sweet, mild Italian sausage is packed with flavor and cooks in mere minutes. Be sure to remove the casing before sautéing it.
- Aromatics: Onion, garlic, carrots, and celery are the foundation for many great dishes, including this one.
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Pin It- Spices: Italian seasoning enhances the flavor of the sausage, while a sprinkle of red pepper flakes adds a kick. Omit the red pepper if you plan to serve this to kids.
- Chicken Bone Broth: Nutrient-dense bone broth adds richness and more protein to this meal. I always have bone broth on hand for sipping or for elevating a soup.
- Cannellini Beans: Also known as white kidney beans, cannellini beans are commonly used in soups and stews due to their creamy texture.
- Kale: If you’re really short on time, do yourself a favor and buy a bag of pre-cut kale. If you have a few minutes to spare, buy a bunch of kale and de-stem and chop up the leaves. You could also swap in spinach.
- Lemon: I love to finish a rich dish with some acid. Lemon juice brightens everything up, making it feel fresh rather than heavy.
How to Make White Bean Sausage Kale Soup
Begin by heating olive oil in a large pot over medium heat. Cook sausage, breaking into crumbles, until browned, about 5 to 6 minutes. Remove from the pan and set aside.
Next, add onion, garlic, carrots, and celery. Sauté for 5 minutes, or until softened. Stir in Italian seasoning and red pepper flakes, and add back in the sausage.
Then, add broth and beans (drained and rinsed). Bring to a simmer, then reduce the heat and cook for 10 minutes.
Stir in the kale (or spinach) and simmer for another 5 minutes until wilted.
Finish with lemon juice and adjust seasonings if needed. Serve hot. Enjoy!
More Seasonal Soup Recipes:
- 20-Minute Greek Lemon Chicken Soup
- Healthy Comforting Chicken Soup
- Chicken Lentil Stew with Spinach and Lemon
- Skin Loving Carrot Ginger Coconut Milk Soup
20-MINUTE SAUSAGE, KALE, AND WHITE BEAN SOUP
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sweet or mild Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 large ribs celery, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken bone broth
- (2) 15-ounce cans cannelli beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped (or about 2 cups of pre-cut kale)
- ¾ teaspoon salt (more to taste)
- ½ teaspoon black pepper
- ½ lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Cook sausage, breaking into crumbles, until browned, about 5 to 6 minutes. Remove from the pan and set aside.
- Next, add onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened. Stir in Italian seasoning, red pepper flakes, and add back the sausage.
- Add broth and drained beans. Bring to a simmer, then reduce the heat and cook for 10 minutes.
- Stir in the kale and simmer for another 5 minutes until wilted.
- Finish with lemon juice and adjust seasonings if needed. Serve hot. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
