Sausage, Kale, and White Bean Soup

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 6 Servings

As soon as the temperatures dip, I start thinking about all of the soups that I want to make in my Dutch oven to keep me cozy. Dramatic? Maybe! Delicious? Absolutely. This sausage, kale, and white bean soup checks all of the boxes. It’s a low-lift, one-pot recipe that comes together in about 30 minutes and warms me up from the inside out. Packed with savory sausage, white beans, kale, and a broth that’s just creamy enough, it’s a recipe that I keep in my back pocket for chilly nights.

Ingredients

1 tablespoon olive oil
1 pound uncooked mild Italian sausage, casings removed
1 small yellow onion, finely diced (about 1 cup)
2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cloves garlic, minced
3 cups finely chopped flat-leaf (such as Tuscan or lacinato) kale leaves (about 3/4 medium bunch)
2 (about 15.5-ounce) cans cannellini beans, drained and rinsed
1 (32-ounce) carton low-sodium chicken broth (4 cups)
1 cup heavy cream
1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
Grated Parmesan cheese, for serving (optional)

Instructions

5-ounce) cans drained and rinsed cannellini beans, 1 (32-ounce) carton low-sodium chicken broth, 1 cup heavy cream, 1 tablespoon lemon juice, and the remaining 1 teaspoon kosher salt. Bring to a simmer.Reduce the heat to medium-low and simmer until the flavors meld and the soup thickens slightly, about 15 minutes. Taste and season with more kosher salt and black pepper as needed. Serve garnished with grated Parmesan cheese if desired.