Tuscan creamy kale soup with white beans and sausage is a hearty soup, perfect for cozy fall and winter nights! This comforting soup recipe is full of flavor, is filling, and will be a favorite of the whole family!
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You Will Love This Creamy Kale & Sausage Soup!
- This easy kale soup has minimal, simple ingredients with tons of fresh flavors!
- Made in one pot!
- A great soup with a creamy broth - a delicious fall comfort food recipe just like our creamy chicken taco soup recipe.
- One of the best soup recipes for meal prep!
- Perfect for a cozy winter meal - pair it with our Starbucks Honey Citrus Mint Tea recipe.
- Top this yummy soup with homemade sourdough croutons!
- If you like this creamy kale soup recipe, try this Zuppa Toscana, another creamy soup to love!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- White beans (cannellini beans, great Northern beans, or navy beans). If your family does not like beans, blend all of the beans for a creamy soup.
- Chicken broth, chicken bone broth, or vegetable broth to create a savory broth.
- Fresh kale - I prefer using Tuscan kale (also known as dinosaur kale or lacinato kale) compared to curly kale.
- Celery adds texture, nutrients, and creaminess to the blended soup broth.
- Heavy cream, heavy whipping cream, whole milk, or use non-dairy milk like coconut milk for a dairy-free creamy kale soup.
- Chicken sausage - or use turkey sausage for a hearty soup. To make the creamy kale soup vegetarian, omit the chicken sausage.
- Garlic and onions give the creamy kale soup a savory flavor.
How to Make This Creamy Kale Soup Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Heat olive oil in a large pot or a large Dutch oven over medium heat. Cook the chicken sausage until no longer pink. Remove to a side dish and cover.
- Pour a small bit of chicken stock into the bottom of the pot and use a wooden spoon to scrape up any leftover bits. Add the onions, garlic, and celery and cover to steam for 5 minutes. Add half of the beans
- To make a creamy white bean soup, remove half of the soup liquid and place it in a high-speed blender. Alternatively, use an immersion blender to blend the soup. For a chunky, thinner soup, do not blend. Return the blended liquid to the pot.
- Turn off the heat and stir in the chopped kale, remaining white beans, and heavy cream. Season with black pepper (and kosher salt if needed) and top with Parmesan cheese.
Expert Tips
- To make the best soup, follow the recipe card as written with no substitutions.
- Store leftover creamy kale soup in an airtight container in the refrigerator for 3-4 days. For longer storage, omit the heavy cream and any other dairy until reheating. Freeze for up to 3 months in a freezer-safe container.
- Top with Parmesan cheese, a sprinkle of red pepper flakes, and fresh herbs, and serve with crusty bread or top with homemade croutons!
Recipe FAQs
Cooking kale removes the bitterness of kale soup. The kale soup will not be bitter.
Raw kale has more nutrition compared to cooked kale, according to Healthline. However, cooked kale still has nutritional benefits.
Although massaging kale makes sense for making a kale salad, you do not have to massage kale for soups. The kale will soften and break down during cooking the soup.
Any kind of kale is good for making creamy kale soup. I prefer lacinato kale over curly kale because it is less fibrous and has a less bitter taste.
Other Healthy & Cozy Soup Recipes
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Creamy Tuscan Kale Soup with White Beans and Sausage
Ingredients
- 13.4 oz cannelinni beans
- 48 oz chicken broth
- ½ cup heavy cream
- ½ large onion
- 1 pound chicken sausage
- 3 cups lacinato kale
- 3 cloves garlic minced
- 3 stalks celery
- 2 tablespoon olive oil
- 1 oz. Parmesan cheese
- sea salt and black pepper to taste
Instructions
- Heat olive oil in a cast-iron pot over medium heat. Cook garlic, and the chicken sausage and cook until no longer pink.1 pound chicken sausage, 3 cloves garlic, 2 tablespoon olive oil
- Remove the sausage to a separate dish. Add a little bit of chicken broth and use a spatula to remove any cooked bits from the bottom.48 oz chicken broth
- Add in the chopped onions and celery and cover the pot for about five minutes to allow the vegetables to soften.3 stalks celery, ½ large onion
- Add in half the beans and the rest of the chicken broth remove half the soup liquid to a blender and blend until smooth, pour the blended soup back into the main cast-iron pot.13.4 oz cannelinni beans, 48 oz chicken broth
- Add the rest of the beans and return the cooked meat to the pot. Stir in the kale and cover the pot for a few minutes to allow it to wilt. Turn the heat off. Pour in the heavy cream and Parmesan cheese and stir seasoned with pepper and salt if needed.13.4 oz cannelinni beans, ½ cup heavy cream, 3 cups lacinato kale, 1 oz. Parmesan cheese, sea salt and black pepper
Notes
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