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Quick and Easy Sausage White Bean & Kale Soup

Italian Sausage, White Bean & Kale Soup

Looking for a hearty stove-top soup that can be made in under an hour? Try this recipe for Sausage White Bean & Kale Soup for dinner tonight!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 -8
Calories: 508kcal


  • 1 lb. Mild Italian Sausage Ground
  • 1 onion diced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 1 tablespoon garlic minced
  • 6 cups kale shredded
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • teaspoon black pepper
  • 2 32 oz. containers of beef broth
  • 1 14.5 oz. can of diced tomatoes
  • 1 cup elbow macaroni
  • 1 15.5 oz. can of Cannellini beans rinsed and drained
  • Grated Parmesan for topping


  • In a large stock pot, cook the Italian sausage. Use a wooden spoon to break up the sausage into bite size pieces. Once the sausage is halfway browned (about 5 minutes on medium heat) add in the onion, celery, carrots, and minced garlic. Cook with lid on, stirring occasionally for 5 minutes on medium heat.
  • Then add in 1 cup of beef broth and the shredded kale. Mix well and cook with lid on for an additional 5 minutes. Then add in the Italian seasoning, salt, pepper, and the rest of the beef broth. Bring to a boil and add in the diced tomatoes and elbow macaroni. Reduce heat to medium and cook for 10 minutes.
  • Once the pasta is al-dente add the rinsed and drained cannellini beans. Simmer for 5 additional minutes. Laddle soup into bowls and top with grated Parmesan cheese.


Calories: 508kcal | Carbohydrates: 47g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1489mg | Potassium: 1210mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8477IU | Vitamin C: 91mg | Calcium: 224mg | Iron: 6mg
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