This cozy, Tuscan sausage and white bean soup with kale is an easy, flavourful and quick dinner. To make this white bean soup recipe soup-er flavourful, I recommend using a homemade stock, like my parmesan rind stock. It's so good, and actually very easy to make. It works perfectly in this cozy Tuscan white bean soup with sausage.
I've been making different iterations of this Tuscan white bean kale soup for years. And I love this version with parmesan rind broth the most. It's full flavoured, rich, hearty and absolutely delicious. And also, a perfect way to use up different veggies you may have in your fridge. So if you don't have carrots, swap in some parsnips, or add celery and omit the garlic. Either way, this Tuscan sausage and white bean soup is really versatile.
Here are all the ingredients you'll need to make this Tuscan bean and sausage soup. Check out substitutions for more options and swaps if you need.
If you're new to cannellini beans, let me introduce them to you! They're truly one of my favourite beans to use in soups, stews and anywhere else you want to use a white bean. They come from Italy and can also be referred to as white kidney beans due to their shape and size. Here's why I love them.
This soup is really easy and straightforward to make.
I do recommend using a homemade stock for the best flavour. And I love using my parmesan rind broth recipe as the base for this Tuscan bean soup with sausage and kale.
If you're also going to be making the homemade parmesan rind stock, prepare that in advance. You can find the recipe for that broth recipe here.
Heat a large dutch oven over medium heat. Once hot, toss in the sausage and cook, breaking it apart, until browned and cooked through, about seven to eight minutes. Remove and set aside on a plate lined with paper towel.
Drizzle in the oil. Add the carrots and onion and sauté for eight to ten minutes, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds, adjusting the heat as needed to avoid burning.
Add in the beans, salt and chili flakes if using and stir for 30 seconds.
Pour in the broth and return the sausage to the pot and add the kale. Bring to a boil and then reduce the heat, cover and simmer for ten minutes.
Stir in the lemon juice. Season with salt and pepper.
Divide into bowls and top with extra finely grated fresh parmesan. Enjoy!
There are so many ways to make this soup, so check out some substitutions and other ideas below.
This Tuscan sausage and white bean soup with kale can be stored in a glass jar, or container in the fridge for up to four days.
You can also freeze portions of the soup in an airtight freezer safe plastic bag, or container for up to three months. Avoid freezing the soup with the kale if possible and add it in fresh when you're reheating it.
Although I find this soup very filling and hearty on it's own, here are some other options for what to serve with it.
I hope you enjoy this easy Tuscan sausage and white bean soup!
If you make this white bean and sausage soup with kale please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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This Tuscan white bean and sausage soup is perfect for a quick, cozy and healthy dinner.