Yields:
12 serving(s)
Prep Time:
25 mins
Total Time:
45 mins
Jump to recipeSausage, white bean, and kale soup is such a hearty, soothing meal. It comes together in about 45 minutes, and the recipe makes a ton, so it's perfect for freezing or giving some away.
Over the years, I've made it for friends who've just had babies because it's one of the most comforting dishes you can bring a new parent. I just portion it into quart containers and bring them a whole sack full, ready to put in their own fridge or freezer. All they have to do is reheat the soup, and they've got a warm, homemade meal—which is really the best gift you can give a brand new mom or dad. It's been approximately two centuries since I gave birth, but I still remember every morsel of food people brought me in the days that followed. I would've been delighted to have any creamy soups like this one show up on my doorstep!
How long does sausage, white bean, and kale soup last in the fridge?
Stored in an airtight container, it'll stay good for up to three days. I think this soup tastes even better the day after it's made!
Can you freeze sausage, white bean, and kale soup?
Yes, you can freeze homemade soups like this one. Let the soup cool completely, then transfer it to one or multiple airtight containers, leaving space at the top since the soup will expand as it freezes. Store the soup in the freezer for up to three months. Let it thaw in the fridge overnight, then reheat over low heat on the stove.
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Ingredients
- 1 Tbsp.
olive oil
- 2 lb.
bulk sweet Italian sausage
- 1 cup
jarred sliced roasted red peppers (about 6 ounces)
- 2 Tbsp.
fresh oregano, chopped
- 1 Tbsp.
fresh rosemary, chopped
- 4
garlic cloves, minced
- 1
large yellow onion, sliced
- 1 tsp.
kosher salt, plus more for seasoning
- 1/2 tsp.
black pepper, plus more for seasoning
- 8 cups
low-sodium chicken broth
- 2
(15.5-ounce) cans cannellini beans, rinsed and drained
- 1
(28-ounce) can diced tomatoes, with their liquid
- 2 cups
chopped kale (about 2 ounces)
- 1 cup
heavy cream
- 2 Tbsp.
apple cider vinegar
Shaved parmesan cheese, for serving (optional)
Directions
- Step 1In an 8-quart Dutch oven, heat the oil over medium-high heat. Add the sausage and cook, breaking it into bite-size chunks, until browned and cooked through, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Step 2Add the roasted red peppers, oregano, rosemary, garlic, and onion to the drippings in the pot. Season with the salt and pepper and cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the chicken broth, beans, and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Step 3Stir in the kale, heavy cream, and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with shaved parmesan cheese if you like.
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