If you’re craving a soul-warming, hearty meal that packs flavor and nourishment in every spoonful, look no further than this White Bean Sausage and Kale Soup Recipe. It’s the perfect blend of savory sausage, tender white beans, and vibrant kale swimming in a fragrant broth that’s both comforting and nutritious. Whether you’re feeding a crowd or just want a satisfying dinner, this soup is a winner every time and truly embodies cozy homemade goodness.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in creating the perfect balance of taste, texture, and color in this White Bean Sausage and Kale Soup Recipe. Each one adds depth and heartiness without fuss.
- 2 Tbsp olive oil: Provides a rich base for sautéing and infuses subtle fruity notes.
- 1 lb Raw Johnsonville brats Original Sausages: The star protein that brings bold, savory flavor with every bite.
- 1 medium onion: Adds sweetness and depth when softened.
- 1 large or 2 medium ripe tomatoes: Bring bright acidity and natural sweetness to balance the dish.
- 2 medium carrots: Offer a gentle crunch and vibrant orange color to the soup.
- 1 large garlic clove: Delivers a fragrant kick to awaken the senses.
- 1 can (15 oz) white beans with their juice: These lend creamy texture and protein to the soup.
- 8 cups low-sodium chicken broth/stock: The flavorful liquid canvas that ties all ingredients together.
- 4 medium kale leaves: Provide a delicious earthy bite and a nutritional boost of vitamins.
- Salt and Pepper to taste: Essential seasonings that enhance every flavor layer.
- Grated parmesan to garnish: Adds a savory, nutty finish for that extra indulgence.
How to Make White Bean Sausage and Kale Soup Recipe
Step 1: Brown the sausage
Start by heating your pot with olive oil over medium-high heat. Once hot, add those beautifully sliced sausage rings and let them brown for about five minutes. This step not only locks in the juices but also develops a wonderful caramelized flavor that forms the foundation of your soup.
Step 2: Sauté veggies
Next, toss in the finely chopped onion and cook it down for three minutes until it becomes translucent and sweet. Follow with the carrot slices and diced tomatoes, sautéing everything together until they’re just soft and harmonizing beautifully, which usually takes about five minutes. This layering helps build the rich vegetable base of the soup.
Step 3: Add garlic and broth
In goes the minced garlic, cooked for just one minute to release its aroma without bitterness, then pour in the chicken broth. Bring the entire pot to a gentle boil – this step is crucial for melding all the flavors while preparing the soup for the next additions.
Step 4: Stir in beans and kale
Finally, stir in the white beans along with their juice and the roughly chopped kale. Let everything simmer together for about five minutes until the kale softens just enough to be tender but still vibrant. Season with salt and pepper to taste, then remove from heat. Your White Bean Sausage and Kale Soup Recipe is now ready for serving!
How to Serve White Bean Sausage and Kale Soup Recipe
Garnishes
A generous sprinkle of freshly grated parmesan cheese on top instantly takes this soup from comforting to gourmet. The salty, nutty cheese melts slightly into the hot broth, enhancing the overall richness and adding a touch of savory decadence.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm, buttery garlic toast. These sides are perfect for dipping up the remaining broth, adding a satisfying crunch that contrasts nicely with the soft ingredients in the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls to impress guests or pack it into mason jars for a ready-to-go lunch option. You can also drizzle a little chili oil on top for a subtle heat that wakes up the flavors even more.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in an airtight container in the refrigerator for up to four days. The flavors actually deepen as it sits, making leftovers just as delightful as the fresh batch.
Freezing
If you want to keep it longer, freeze the soup in freezer-safe containers or bags. Just be sure to leave room for expansion. It can last up to three months frozen, making it a perfect freezer meal for busy days.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickened in the fridge or freezer, add a splash of broth or water to loosen it back up to your desired consistency.
FAQs
Can I use turkey or chicken sausage instead of bratwurst?
Absolutely! Turkey or chicken sausage works just fine and will create a lighter but still flavorful version of the White Bean Sausage and Kale Soup Recipe.
Is it possible to make this soup vegetarian?
Yes, swap out the sausage for hearty mushrooms or a plant-based sausage alternative, and use vegetable broth instead of chicken to keep it completely vegetarian while maintaining robust flavor.
Can I use dried beans instead of canned white beans?
You can, but be sure to soak and cook the dried beans ahead of time. Using canned beans saves time and adds the perfect creamy texture quickly.
What type of kale is best for this soup?
Lacinato kale (also known as dinosaur kale) or curly kale both work great, but make sure to remove the tough ribs and chop the leaves coarsely so they cook quickly and stay tender.
Can I prepare parts of this soup in advance?
You can brown the sausage and chop all your vegetables a day ahead to save time, then assemble and cook the soup when you’re ready to enjoy it fresh.
Final Thoughts
This White Bean Sausage and Kale Soup Recipe feels like a warm hug in a bowl and is truly one of those dishes that brings people together around the table. It’s straightforward to make but impressively flavorful, perfect for any day you want to feel nourished and satisfied. I can’t wait for you to try it and make it one of your own cozy go-to meals!
Print
White Bean Sausage and Kale Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 7 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful White Bean Sausage and Kale Soup featuring browned Johnsonville brat sausages, tender kale, and creamy white beans simmered in a savory chicken broth. This comforting soup is perfect for a nutritious weeknight meal and garnished with grated Parmesan for an added touch of richness.
Ingredients
Main Ingredients
- 2 Tbsp olive oil
- 1 lb Raw Johnsonville brats Original Sausages (sliced into 1/2″ thick rings)
- 1 medium onion (finely chopped)
- 1 large or 2 medium ripe tomatoes (diced)
- 2 medium carrots (sliced into rings)
- 1 large garlic clove (minced)
- 1 can (15 oz) white beans with their juice (or homemade white beans)
- 8 cups low-sodium chicken broth/stock
- 4 medium kale leaves (ribs removed and coarsely chopped)
- Salt and Pepper to taste
- Grated Parmesan cheese to garnish and serve
Instructions
- Brown the sausage: Heat a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of olive oil. Slice the sausages into 1/2-inch thick rings and add them to the hot oil. Sauté for about 5 minutes or until the sausages are golden brown, releasing delicious flavors into the oil.
- Sauté veggies: Add the finely chopped onions to the pot and sauté for an additional 3 minutes until they become translucent. Then add the sliced carrots and diced tomatoes. Continue cooking and stirring for another 5 minutes until the vegetables soften and meld together.
- Add garlic and broth: Stir in the minced garlic and cook it for about 1 minute until fragrant. Pour in 8 cups of low-sodium chicken broth and bring the mixture to a boil, preparing the soup base.
- Simmer with beans and kale: Add the can of white beans (with their juice) and the coarsely chopped kale to the pot. Reduce the heat and cook until the kale is tender, approximately 5 minutes. Season the soup to taste with about 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, then remove from heat.
- Serve: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese for a rich, savory finish.
Notes
- You can substitute the sausage with a plant-based variety for a vegetarian version, omitting Parmesan or using a vegan alternative.
- Adjust salt and pepper according to dietary preferences, especially when using low-sodium chicken broth.
- For a thicker soup, mash some of the white beans before adding them.
- Kale can be substituted with other sturdy greens such as Swiss chard or collard greens if desired.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.
