Sausage, Kale, & White Bean Soup

We made this recipe with our Loose Italian Sausage, but it can also be prepared with Chorizo, Sage Sausage, or Lamb Merguez. 

Turn one pound of our pasture-raised sausage into a meal that can easily serve four hungry adults. This is one of those dishes that is delicious straight out of the pot, but that can also be frozen for meals on the fly. 

This recipe is just the basics. Here are a few modifications you can make to change things up:

    1. Add chopped carrots and celery when sautéing the shallots, to work in extra vegetables.
    2. Add crushed chili flakes to turn up the heat.
    3. For increased umami, add parmesan rinds while simmering (remove before eating). 
    4. Blend half of your beans in a food processor for a thicker consistency. 

    This recipe is gluten-free, and dairy-free. 

      Sausage, Kale, & White Bean Soup with parmesan

      Sausage, Kale, & White Bean Soup


      1 lb Italian Sausage

      2 Tbsp Olive Oil

      2 Large Shallots, Sliced

      2 Cloves Garlic, Minced

       2 15 oz Cans White Beans, Drained and Rinsed

      1 Quart Chicken Stock

      2 tsp Salt

      1 Bunch Kale, Stems Removed and Chopped into 1/2" Pieces, Leaves Torn into Bite-Sized Pieces

      Parsley, Chopped for Garnish

      Parmesan, Optional for Garnish


      Step 1

      Heat a pot over medium-high heat. Brown your sausage until it begins to get crispy. Remove, leaving excess oil in the pot.  

      Step 2

      Add the olive oil, then sauté the shallots until they begin to caramelize (about 5 minutes). Add the garlic and kale stems, continue cooking until the garlic is fragrant. 

      Step 3 

      Return the sausage to the pot, along with the beans, salt, and chicken stock. Simmer on low for 20 minutes, or until the kale stems are tender.

      Step 4

      Add kale leaves and stir. To keep the kale green and vibrant, remove from the heat as soon as it begins to wilt, after about 2 minutes. Season with additional salt to taste.

      Step 5

      Serve topped with parmesan, parsley, and a side of crusty bread.

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