Sausage, Kale, and White Bean Soup
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This Sausage, Kale, and White Bean Soup is the perfect soup to round out my Fall 2025 Series and take us into soup season!
This soup is packed with tons of veggies, kale, flavorful sausage, and tender beans. But the thing that really takes this soup to the next level? The fresh parsley dressing you add right before serving!
The parsley dressing is made with fresh parsley and lemon juice to perfectly brighten up the creamy, rich soup. And don’t forget the crusty bread at the end! Enjoy this soup with my Overnight No-Knead Bread or 1-Hour Dinner Rolls!
And if you’re looking for more soup recipes to make this season, check out my Soup Series that features recipes like my Instant Pot Lasagna Soup, Homemade Vegetable Soup, and Creamy Chicken and Rice Soup.
Table Talk with Tawnie
Whenever the weather turns chilly (which I’m still patiently waiting for here in CA😂), I find myself craving a big bowl of something hearty and comforting. This Sausage, Kale, and White Bean Soup has quickly become one of my favorites because it’s so easy to toss everything into the slow cooker in the morning and have dinner ready at the end of the day. This soup feels like the kind of meal you’d get at a cozy little café, but made right at home with hardly any effort, so you know it’s a winner for me!
- Italian Sausage: You can use mild Italian sausage for a classic flavor or spicy sausage for a little heat. You can also swap in ground chicken or turkey sausage for a lighter option.
- Kale: You can use lacinato or curly kale. Both varieties work well here. Lacinato kale has darker, flat leaves and a slightly sweeter, more subtle flavor, while curly kale is brighter and heartier. Use whichever you prefer or have on hand.
- White beans: Cannellini or Great Northern beans work best. They add creaminess and protein while keeping the soup filling.
- Parmesan cheese: I HIGHLY recommend using freshly grated Parmesan cheese. It adds a nutty, salty finish that ties the flavors together. I also like to add an extra sprinkle on top just before serving to make this soup extra cozy.
- Fresh parsley: I used fresh flat leaf parsley for the parsley dressing. Don’t skip the dressing! It’s simple but brightens up the soup!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the sausage
Cook the sausage in a skillet until browned and crumbled.
Add ingredients to slow cooker
Layer the main soup ingredients in the slow cooker and stir to combine.
Cook & add kale
Cover and cook on low for 6-7 hours. Stir in the chopped kale during the last 20-30 minutes of cooking.
Finish the soup
Remove bay leaves and stir in Parmesan and heavy cream (if using).
Add parsley dressing & serve!
Mix together the parsley dressing ingredients in a small bowl. Ladle into bowls, sprinkle with extra Parmesan and the parsley dressing, serve with crusty bread, and ENJOY!!
Expert Tips
- Chop the veggies: I love using this vegetable chopper to make chopping the carrots, onions, and celery so much quicker and easier. You can also buy pre-chopped mirepoix mix to save even more time.
- Brown the sausage first: Make sure to sear the sausage before adding it to the slow cooker. This helps to build a richer, deeper flavor in the broth.
- Add the kale at the end: Stirring in the kale during the last 20–30 minutes of cooking ensures that it stays vibrant and tender without turning mushy.
- Mash a few beans: For a creamier texture, you can mash some of the beans against the side of the slow cooker with the back of a spoon before serving.
- Don’t skip the dressing: I’m telling you, don’t skip the fresh parsley dressing! It truly makes the soup taste so fresh and elevated.
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Variations / Substitutions
- Different protein: Feel free to sub the Italian sausage for chicken or ground turkey. You could also use a mix of different proteins ground turkey, Italian sausage, ground beef, or lamb.
- Vegetarian: Skip the sausage and make this soup meatless!
- Spinach: If kale isn’t your thing, feel free to sub for spinach, endive, or escarole at the end.
Storage / Freezing
- Store: Allow to soup to cool completely, then store in an airtight container in the fridge for 3-4 days.
- Freeze: Allow soup to cool completely, then add to freezer-safe containers or baggies and freeze for 4-6 months. Be sure to label the baggie with a Sharpie so you know when you made it!
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Sausage, Kale, and White Bean Soup
Ingredients
For the soup:
- 2 lbs. ground Italian sausage (mild or hot)
- 1 medium yellow onion (diced)
- 3 large carrots (peeled and diced)
- 3-4 stalks of celery (peeled and diced)
- 3 cloves garlic (minced)
- 1 tsp. Italian seasoning
- 1 tsp. smoked paprika
- Salt and pepper (to taste)
- 2 bay leaves
- 15 oz. can crushed tomatoes or petite diced tomatoes (optional)
- 6 cups chicken broth
- 1 bunch lacinato or curly kale (chopped)
- 3 (15.5oz.) cans white beans (drained and rinsed)
- 1/2 cup freshly grated Parmesan (plus more for garnish)
- 1/2 cup heavy cream (optional for creaminess)
- Crusty bread (for serving)
For the parsley dressing:
- 1/3 cup fresh flat leaf Italian parsley (finely chopped)
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2 cloves garlic (finely grated)
- Pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Brown the sausage: In a skillet over medium heat, cook the sausage until browned and crumbled, about 5–6 minutes. Drain excess fat if needed.2 lbs. ground Italian sausage
- Layer in the slow cooker: Add browned sausage, onion, carrots, celery, garlic, beans, chicken broth, tomatoes (if using), seasonings, and bay leaves. Stir to combine.1 medium yellow onion, 3 large carrots, 3-4 stalks of celery, 3 cloves garlic, 1 tsp. Italian seasoning, 1 tsp. smoked paprika, 2 bay leaves, 15 oz. can crushed tomatoes or petite diced tomatoes, 6 cups chicken broth, 3 (15.5oz.) cans white beans, Salt and pepper
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender.Start Timer
- Add kale: Stir in chopped kale during the last 20–30 minutes of cooking, until just wilted.1 bunch lacinato or curly kale
- Parsley dressing: Mix together the ingredients in a small bowl. This really brightens up the soup!2 Tbsp. olive oil, 1 Tbsp. lemon juice, 2 cloves garlic, Pinch of salt, 1/3 cup fresh flat leaf Italian parsley
- Finish & serve: Remove bay leaves. Stir in Parmesan and heavy cream (if using). Taste and adjust seasoning with salt and pepper.1/2 cup freshly grated Parmesan, 1/2 cup heavy cream
- Garnish: Ladle into bowls, sprinkle with extra Parmesan and the parsley dressing on top, and serve with crusty bread.Crusty bread
Notes
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- Store: Allow to soup to cool completely, then store in an airtight container in the fridge for 3-4 days.
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- Freeze: Allow soup to cool completely, then add to freezer-safe containers or baggies and freeze for 4-6 months. Be sure to label the baggie with a Sharpie so you know when you made it!
- Add the kale at the end: Stirring in the kale during the last 20–30 minutes of cooking ensures that it stays vibrant and tender without turning mushy.
- Don’t skip the dressing: I’m telling you, don’t skip the fresh parsley dressing! It truly makes the soup taste so fresh and elevated.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
