Tuscan White Bean and Sausage Soup with Kale

Tuscan white bean and sausage soup is a hearty and comforting soup! It’s loaded with chunks of spicy Italian pork sausage, kale, pasta, and white beans, perfect for weeknight dinners.

Sausage and kale soup in a bowl

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save the Recipe

By submitting this form, you consent to receive emails from Simple and Savory

Busy weeknights call for easy dinners, and this healthy soup recipe is just what you need to get you through those busy nights. It can be made on top of the stove or in an Instant Pot in less than an hour.

One big bowl of this soup is all you need for a nutritious and filling dinner. If you prefer a heartier meal, try this sausage and kale pasta bake.

Why you will 🤍this recipe

  • It’s a healthy soup that’s full of nutritious vegetables.
  • Tuscan white bean soup is a great recipe that’s quick and easy to make!
  • It’s versatile and budget friendly.
chicken broth carrots onions kale and sausage ingredients for the soup

What you will need

As an Amazon Associate, I earn from qualifying purchases.

This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.



  • Medium to a large pot
  • Chef’s knife
  • Wooden spoon

How to make this Tuscan white bean sausage soup recipe

Prepare the ingredients: Roughly chop the kale, carrots, onions, and garlic.

If you are using sausage links, remove the casing from the sausage by slicing it and scooping or squeezing the meat out.

an overhead view of carrots, sausage and onions cooking in a pot

Step 1. Saute the veggies and sausage

Heat the olive oil in a saucepan over medium-high heat. Once the oil is hot, add the sausage and cook for a few minutes while breaking it into smaller pieces. Reduce the heat to medium and add the carrots, onions, and garlic. Cook for a few minutes longer until the veggies begin to soften.

Step 2. Add broth and pasta

Reduce the heat to low and stir in the broth and pasta and cook for 10 minutes.

Chicken broth pouring into a pot of sausage and vegetables on a stove.

A pot of soup with uncooked kale on top

Step 3. Add beans and kale

Stir in the beans and kale.

Step 3. Simmer

Stir in the chopped kale and simmer on low heat until the kale wilts.

A pot of soup with wilted kale and cooked carrots

Ingredient Notes & Substitutions

Italian sausage. Spicy Italian sausage adds a ton of flavor to this soup. You can use spicy or mild Italian pork sausage, turkey sausage, or chicken sausage in this recipe.

Onion. Any kind of onion can be used to make this Tuscan sausage soup. I like to use all-purpose yellow onions.

Chicken broth. Can be substituted with an equal amount of vegetable broth.

Fresh kale. Any variety of kale will work in this recipe. My preference is Russian Kale, baby kale or lacinato kale which is also known as Tuscan kale.

Kale substitutes. Fresh baby spinach, arugula, swiss chard, or escarole may be used in place of the kale in this soup recipe.

White beans. Canned or dried beans that have been cooked will work in this recipe. If you use dried beans, they will need to be soaked and cooked before using them.

White bean substitutes. Kidney beans, baby lima beans, chickpeas or fava beans are good substitutes for white beans in this recipe. If you don’t care for beans, they can be left out.

Pasta. Any shape of small pasta such as small pasta shells, elbow, ditalini, or rotini tastes great in this soup.

a close up picture of sausage kale soup in a bowl

Serving suggestions

Serve this hearty soup with a sprinkle of parmesan cheese and a hunk of crusty bread and a chopped salad for a full meal.

Make-ahead instructions

White bean and sausage soup can be made ahead of time by following the entire recipe but leaving the pasta out. Just before serving, heat the soup on top of the stove over medium heat and prepare the pasta according to the package directions.

To serve the soup, ladle the soup into bowls and add the cooked pasta.

NOTE: This method will prevent the pasta from becoming soggy and is a good option if you plan on having leftover soup

Storing and Using Leftovers

Refrigerate leftover sausage kale for up to four days in an airtight container.

Freeze leftover soup for up to three months. Once the soup has cooled off, place it into a freezer-safe container.

Thaw it in the refrigerator overnight.

Reheat it on top of the stove over medium heat or in the microwave.

Recipe Variations

Spicy Soup – make this comforting soup spicy by adding a teaspoon or two of red pepper flakes to the broth.

Creamy Soup – stir in 1/4 to 1/2 cup of milk or heavy cream for creamy Tuscan white bean and sausage soup.

Gluten-Free – Make the soup gluten-free by using your favorite gluten-free pasta or replacing the pasta with a medium-sized diced potato which should be sauteed with the vegetables.

More flavor – Add more flavor to the soup by stirring in a tablespoon or two of fresh lemon juice, cracked black pepper, oregano, basil or Italian seasoning.

a close up picture of sausage and kale soup in a bowl


  • Add a piece of parmesan rind to simmer in the broth for extra flavor.
  • Save time and purchase pre-cut veggies from the produce department in your grocery store to make this soup!
How to make Tuscan white bean soup in an Instant Pot?

Set your pressure cooker to saute and cook the sausage, onions, and garlic. Add the broth and pasta; set the pressure cooker to medium pressure for 8 minutes. Carefully quick-release the pressure cooker and add the kale and white beans. Cover the cooker to allow for the kale to wilt and the beans to heat through (about 5 minutes).

Which are the best white beans to use in Tuscan white bean soup?

There are several varieties of white beans and any variety can be used to make this soup. Navy beans are the smallest with a creamy texture, are quick cooking and perfect for dips and thickening soups. Great Northern Beans are larger than Navy beans and their mild flavor allows them to take on the flavor of the food they are cooked with. Cannellini beans also called are the largest of white beans and are also called white kidney beans because of their size. They are meatier in texture and perfect for soups and stews.

📝Sign Up!

Drop your email below and receive a list of foods you need in your kitchen to make a meal when you don’t feel like cooking.

Have you Tried These Soup Recipes?

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

a close up picture of sausage kale soup in a bowl

Tuscan white bean and sausage soup

Tuscan white bean and sausage soup is a hearty soup that can be made in less than one hour
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Click on serving size to scale this recipe

Course: Soup Recipes
Cuisine: Italian
Keyword: Tuscan White Bean Sausage Soup
Servings: 6
Calories: 244kcal
Author: Anne
Scale this Recipe 6


  • 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


  • Prepare the ingredients: roughly chop the kale, onions and garlic.
  • Heat a large saucepan over medium heat and add the oil. Once the oil is hot, add the sausage and cook until it begins to turn golden brown. Stir in the garlic, onions and carrots. Cook for a few minutes longer.
  • Add the broth and pasta; cook for about 10 minutes.
  • Stir in the kale and beans. Reduce the heat to low and simmer for 10 minutes longer until the kale wilts and the beans are heated through.


Store leftover soup in an airtight container for up to four days or freeze for three months.
See article above for substitutions, variations and more.


Serving: 1bowl | Calories: 244kcal | Carbohydrates: 17g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 994mg | Potassium: 382mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4966IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.