Creamy Sausage, Kale, & White Bean Soup

It has been an extraordinary winter here in SW Florida this year. Although we are used to sunny skies and warm temperatures through most of the winter months, temperatures have been much lower than usual this year, and we have had much more rain than is typical.

The one good thing about cooler temperatures is that I am inspired to prepare more hearty soups and baked casseroles. I have made many different soups in the past few months, and we have thoroughly enjoyed them.

This soup is thick and rich in both texture and flavor. The beans are used as a thickener, and the sausage, onions, and kale help to create a soup filling enough to be a main course entree. 

You can use spicy or mild Italian sausage meat, depending on your preference. I chose to use Tuscan kale (also known as Lacinato kale), but regular kale or even spinach could be substituted. This soup is excellent on its own, with no garnishes, but I enjoy topping it with some cracked black pepper and a sprinkling of grated Pecorino Romano cheese.

Deborah Mele

Creamy White Bean, Kale & Sausage Soup

Creamy White Bean, Kale & Sausage Soup

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A hearty soup that is both satisfying and delicious!S


  • 2 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Diced
  • 4 Large Cloves Garlic, Minced
  • 1 Pound Ground Italian Sausage Meat (Mild or Spicy)
  • 2 Teaspoons All-purpose Flour
  • 5 Cups Chicken Broth
  • Two (15-ounce) Cans of Cannellini Beans
  • 1 Bunch Tuscan Kale, Ribs Removed & Thinly Sliced
  • 1/2 Cup Heavy Cream
  • Salt & Pepper To Taste
  • Juice of 1/2 Medium Sized Lemon


  • Cracked Black Pepper
  • 1/2 Cup Grated Pecorino Romano Cheese


  1. Heat the olive oil over medium-high heat in a heavy bottomed saucepan.
  2. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant.
  3. Add the sausage and cook until browned.
  4. Drain out excess grease.
  5. Add the flour and stir to blend.
  6. Add broth, bring to a boil, then reduce heat to a simmer over low heat.
  7. Add the beans and cook 10 minutes.
  8. Use a hand immersion blender to blend some of the beans until creamy.
  9. Add kale, cream, salt, pepper, and lemon juice, and simmer for another 10 minutes until kale is tender.
  10. Serve with cracked black pepper and grated cheese if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 837Total Fat: 58gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 150mgSodium: 2303mgCarbohydrates: 35gFiber: 5gSugar: 14gProtein: 44g

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