Tuscan Sausage Soup with Kale and White Beans

Tuscan Sausage soup with kale and white beans is a hearty soup that’s filled with tasty little bites of Italian sausage, vegetables and pasta in a super flavorful broth.

Hearty Tuscan Sausage Soup with White Beans

You are going to love this soup. It’s packed with wholesome ingredients and it’s delicious. It’s quick and easy to make even though it tastes like it’s been cooking all day.

Make it in a pressure cooker, and you will have a piping hot bowl of soup on your table in less than 30 minutes.  It’s equally as easy  (but not as quick) to make on top of the stove.

One big bowl of this soup is all you need for a nutritious and filling dinner.  If you want to add a little extra veggies, serve it with a zesty arugula salad.

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Here is what you will need

• Mild or spicy Italian sausage which adds a ton of flavor to the soup
• Homemade or organic and low sodium chicken or vegetable broth such as Pacific Chicken Broth.
• Fresh chopped kale – any variety of kale will work in this recipe
• Canned and rinsed white beans or dried beans that have been cooked and drained.
• Fresh Garlic
• Carrots
• Any shape of small pasta, we like the small shells for soup.
• Olive oil
• Pressure Cooker or a Soup Pot

How to Make Tuscan Sausage Soup with Kale

Pressure Cooker Instructions 

1. Saute the sausage, onions and garlic
2. Add the broth and pasta
3. Cook on medium pressure for 8 minutes
4. Quick Release and stir in the beans and kale, cover and set your pressure cooker to warm until kale has wilted and beans are heated through.

Stove-Top Instructions

1. Brown the sausage, onions and garlic in a pan
2. Add the broth and pasta and cook for 10 minutes
3. Stir in the kale and beans and simmer for at least 15 minutes

Tuscan Sausage Soup with Kale Variations

• Vegetable broth can be used in place of chicken broth.
• Kale can be substituted with an equal amount of baby spinach or escarole.
• Sprinkle the soup with fresh grated Parmesan cheese just before serving.
• Use gluten-free pasta to make this recipe gluten-free
• In place of pasta add one medium potato that has been cut into cubes with the vegetables.
• Try this recipe for Tuscan Vegetable Soup with White Bean Balls  for  a vegan version.

Tips

What kind of sausage is best to use when making sausage and kale soup?

The best type of sausage is either Italian hot or sweet sausage made from pasture raised pork or Italian style organic turkey sausage. If using sausage links, remove the casing before browning the sausage by gently slicing into the casing lengthwise and peeling the casing off.

What kind of pasta is the best to use when making this soup?

Any Small pasta works best in this soup.  We like the little shells, but you can also use orzo, ditalini, or elbows.

You cook the pasta right in the broth which yields a more flavorful pasta, but it can get a little bit soggy.  You can also  boil the pasta separately and add it to the soup when serving.

Can Sausage and Kale Soup be Frozen?

Sausage and kale soup can be frozen for up to three months in a freezer-safe container.  When you are ready to eat it, defrost it in the refrigerator overnight and  heat it in a saucepan before serving.

Have you Tried These Soup Recipes?

• Spicy Chicken Tortilla Soup
• Vegetable Minestrone Soup
• Cream of Broccoli Soup

Sausage and Kale Soup with White Beans

★★★★★

5 from 12 reviews

Sausage and Kale soup is a thick and hearty soup that can be made in less than one hour in an Instant Pot

• Author: anne
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Soup
• Method: Pressure Cooker
• Cuisine: Italian

Scale 1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1/2 pound hot Italian sausage
• 4 cups chicken broth
• 4 cups chopped kale
• 1 1/2 cups white beans
• 4 cloves of garlic, chopped
• 1 cup chopped carrots
• 1/2 cup or your favorite soup pasta

Instructions

Sausage and Kale Soup In the Pressure Cooker

1. On the saute setting, brown the sausage
2. Once the sausage starts to brown, add the carrots, garlic and onions
3. Press the cancel button and add the broth and pasta
4. Cover the pressure cooker and set to pressure to medium and cook time to 8 minutes
5. Once the soup has cooked, quick release the pressure and add the kale and beans
6. Cover and allow the soup to sit on warm until kale wilts and beans are heated through

Sausage and Kale Soup Stove-Top Method

1. Heat a large saucepan over medium heat.
2. Once the pan is hot, add the sausage and brown it.  Once it begins to turn brown, add the onions, garlic and carrots, and cook until they begin to soften
3.  Add the broth and pasta and cook for about 10 minutes
4. Stir in the Kale and beans, reduce heat to low and cover Simmer for 15 minutes and serve

Notes

1. Vegetable broth can be used in place of chicken broth
2. Kale can be substituted with an equal amount of baby spinach or escarole
3. Sprinkle sausage and kale soup  with fresh grated Parmesan cheese just before serving
4. Use gluten-free pasta to make this recipe gluten-free

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

Keywords: soup, instant pot recipe