Easy Tuscan White Bean and Sausage Soup with Kale -One Pot
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Tuscan white bean sausage soup is the kind of one-pot dinner that hits the spot. It’s packed with spicy Italian sausage, tender Tuscan kale, small pasta, and creamy white beans. Serve it with crusty bread, and dinner is done.
Updated January 2026 with improved tips, variations, and cooking notes.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 40 Minutes (sauté + simmer)
Total Time: 55 Minutes
Serves: 4 – easy to scale up or down
- One-pot dish that’s hearty; made with Italian sausage, white beans, kale, chicken broth, and small pasta.
- Cooks in under one hour on the stovetop, and can also be made in the crockpot or Instant Pot.
- Great for cooking for two, this soup freezes beautifully so you can make a full batch and stash a few portions for busy nights.
What You Will Need
Ingredient List
- Extra virgin olive oil
- Italian sausage – (pork, chicken, or turkey)
- 3/4 cup chopped yellow onion
- Chicken broth – chicken stock or vegetable broth works too
- Chopped kale any variety (fresh spinach, chard or escarole will also work)
- White benas
- Minced garlic
- Chopped carrots
- Small pasta shells or elbows
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Tuscan White Bean Sausage Soup Recipe
- Prepare the ingredients: Chop the kale, carrots, onion, and garlic. If using sausage links, remove the casings.
- Cook the sausage and vegetables: Heat olive oil over medium-high heat. Add the Italian sausage and cook while breaking it up, until lightly browned. Reduce the heat to medium, add the carrots, onions, and garlic, and cook until softened.
- Add broth and pasta: Stir in chicken broth, pasta, and bay leaf. Season with salt and pepper. Simmer for about 10 minutes, until the pasta is tender.
- Add the beans and kale: Stir in the white beans and simmer for about 20 minutes. Add the chopped Tuscan kale and continue to simmer on low until wilted.
Tips
- Save time and use pre-cut veggies from the supermarket.
- If making ahead, cook the pasta separately. Add the freshly cooked pasta when you reheat the soup (this keeps the pasta from getting too soggy).
- Boost the flavor with a squeeze of lemon, a pinch of oregano, basil, or Italian seasoning, lots of black pepper or up to a tablespoon tomato paste for a richer broth.
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.
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.
Storing and Using Leftovers
Refrigerate leftover sausage kale soup for up to four days in an airtight container.
Freeze leftover soup for up to three months. Once the soup has cooled, divide it into individual portions and place them in freezer-safe containers or bags for easy future meals.
Thaw it in the refrigerator overnight.
Reheat it on top of the stove over medium heat or in the microwave.
Recipe Variations
Spicy– Make this comforting soup spicy by adding a teaspoon or two of red pepper flakes to the broth.
Creamy – Stir in 1/4 to 1/2 cup of milk or heavy cream for a creamy version.
Gluten-Free – Make it gluten-free by swapping in your favorite gluten-free pasta. You can also skip the pasta and use one medium potato, diced, then saute it with the vegetables.
Vegetarian: Use vegetable broth as a substitute for meat-based broth, double up on the beans, and if you want more texture, addddiced, cooked mushrooms
Add more flavor – Stir in a tablespoon or two of fresh lemon juice, cracked black pepper, oregano, basil or Italian seasoning.
Tuscan Saysage and Kale Soup Frequently Asked Questions
Yes. Use the sauté setting to cook the sausage, onions, and garlic first. Add broth and pasta, then pressure cook on medium pressure for 8 minutes. Quick release, then stir in the kale and white beans, cover for about 5 minutes to wilt the kale and heat the beans through.
Make the soup without the pasta if you plan to store it. When you’re ready to eat, reheat the soup and cook pasta separately, then add pasta to each bowl.
Store it in an airtight container in the fridge for up to 4 days. Freeze it for up to 3 months, cool it first, then thaw overnight in the fridge before reheating.
Have you Tried These Soup Recipes?
- Spicy Chicken Tortilla Soup
- Vegetable Minestrone Soup
- Cream of Broccoli Soup
- Instant Pot White Bean Soup
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Click on serving size to scale this recipe
Tuscan white bean and sausage soup
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
- Prepare the ingredients: roughly chop the kale, onions and garlic.
- Heat oil in a large pot over medium heat. Add sausage and cook until lightly browned. Stir in garlic, onions, and carrots; cook until softened.
- Add broth and pasta; simmer about 10 minutes.
- Stir in kale and beans. Reduce heat to low and simmer 10 minutes, until kale wilts and beans are heated through.
Notes
- Save time and use pre-cut veggies from the supermarket.
- If making ahead, cook the pasta separately. Add the freshly cooked pasta when you reheat the soup (this keeps the pasta from getting too soggy).
- Boost the flavor with a squeeze of lemon (or a splash of red wine vinegar), a pinch of oregano, basil, or Italian seasoning, lots of black pepper, or up to a tablespoon of tomato paste for a richer broth.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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