Italian Turkey Sausage and Kale Soup with White Beans

Why You’ll Love This Recipe

• Deep, savory Italian flavors in a light, broth-forward soup that still eats like a meal.
• One pot, weeknight-friendly: ready in under an hour with simple supermarket ingredients.
• Balanced and nourishing: lean turkey sausage, fiber-rich beans, and hearty kale.
• Easy to customize the heat level and freezer-friendly for future meals.

Grocery List

• Produce: 1 large yellow onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 1 bunch kale (about 8 oz), 1 lemon, 1 small bunch parsley
• Dairy: Parmesan wedge (for rind and grating)
• Pantry: 1 lb Italian turkey sausage, extra-virgin olive oil, tomato paste, crushed red pepper flakes, dried Italian seasoning, fennel seeds (optional), 1 can fire-roasted diced tomatoes (14.5 oz), 2 cans cannellini beans (15 oz each), low-sodium chicken broth (6 cups), bay leaf, kosher salt, black pepper, crusty bread (optional)

Full Ingredients

For the Soup

• 1 tablespoon extra-virgin olive oil
• 1 pound Italian turkey sausage, casings removed
• 1 large yellow onion (about 8 oz), diced small
• 2 medium carrots, diced small
• 2 celery ribs, diced small
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon for mild)
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon fennel seeds, lightly crushed (optional but excellent)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 Parmesan rind, about 2 inches (optional)
• 8 cups chopped kale (about 8 ounces/225 g), thick stems removed
• 1 teaspoon kosher salt to start, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

To Finish & Serve

• 1 tablespoon fresh lemon juice (about 1/2 lemon), plus extra wedges
• 1/4 cup chopped fresh flat-leaf parsley
• Freshly grated Parmesan cheese, for topping
• Crusty bread, optional

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Strip kale leaves from thick stems, chop into bite-size pieces (you should have about 8 cups loosely packed). Open and rinse the beans. If your sausage is in casings, remove them now.

Step 2: Brown the turkey sausage

Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil and sausage. Cook, breaking the meat into bite-size crumbles, until browned and cooked through, 5–7 minutes. The sausage should reach 165°F. Transfer sausage to a bowl, leaving any flavorful browned bits (fond) in the pot.

Step 3: Soften the aromatics

Add the onion, carrots, and celery to the same pot. Cook over medium heat, stirring and scraping up fond, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste, crushed red pepper, Italian seasoning, and fennel seeds; cook 1 minute, stirring, until the paste darkens to a brick-red color.

Step 4: Build the broth base

Pour in 1 cup of the chicken broth to deglaze, scraping up any stuck bits from the bottom of the pot. Add the diced tomatoes with juices, beans, remaining 5 cups broth, bay leaf, Parmesan rind (if using), the cooked sausage, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

Step 5: Simmer gently

Bring the soup to a boil over medium-high heat. Reduce heat to maintain a gentle simmer at about 185–195°F. Partially cover and cook 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.

Step 6: Add kale and finish

Stir in the chopped kale. Simmer uncovered 5–7 minutes, until the kale is tender but still bright green. Remove the bay leaf and Parmesan rind. Stir in the lemon juice and parsley. Taste and adjust seasoning; add more salt, pepper, or red pepper flakes to preference.

Step 7: Serve

Ladle into warm bowls and top with freshly grated Parmesan. Add a drizzle of good olive oil or a squeeze of lemon if you like. Serve hot with crusty bread. For best flavor, the soup should be steaming hot (around 160–170°F in the bowl) when served.

Pro Tips

• Parmesan rind adds deep umami. If you have a wedge, shave some for serving and toss the rind into the pot.
• Simmer gently, not rapidly—small lazy bubbles prevent the beans from breaking and keep the broth clear.
• Rinse canned beans to reduce sodium and improve texture.
• Cut kale into bite-size pieces so it wilts evenly and is easy to eat by the spoonful.
• If the soup thickens on standing, thin with a splash of hot broth or water and re-season.

Variations

• Spicier: Use hot Italian turkey sausage and increase red pepper flakes to 3/4 teaspoon.
• Pasta add-in: Stir in 1 cup small pasta (ditalini or elbows) with the kale; add 1 additional cup broth and simmer until al dente. For leftovers, cook pasta separately and add when serving.
• Veggie boost: Add 8 ounces sliced mushrooms with the aromatics, or swap half the beans for diced Yukon gold potatoes (3 cups, 1/2-inch) and simmer until tender.

Storage & Make-Ahead

Refrigerate cooled soup in airtight containers up to 4 days. For best texture, if you plan to store, add the kale during reheating so it stays vibrant. Freeze up to 3 months; leave a little headspace for expansion. Thaw overnight in the fridge. Reheat gently on the stovetop until steaming and the sausage reaches 165°F, adding a splash of broth or water if needed. If you included pasta, store it separately and add to bowls just before serving.

Nutrition (per serving)

Approximate values (without optional toppings): 330 calories; 26 g protein; 34 g carbohydrates; 7 g fiber; 10 g fat; 760 mg sodium. Adding 1 tablespoon grated Parmesan per serving adds about 20 calories and 85 mg sodium.