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Kale, White Bean, and Sausage Soup

Kale, White Bean, and Sausage Soup

Where I live, it’s been cold, windy, and snowy, it gets dark so early, and frankly, it’s been making me a little grumpy and depressed. Luckily, winter solstice (the shortest day of the year) has passed; longer and (hopefully) sunnier days will become more abundant.

Today (Jan 4th) was one of those days where it was still chilly, but the snow had stopped falling and the sun was shining bright.

Teddy finally got reunited with his beloved outside-only ball for his own fun game of burying it in the snow and then digging it out. Repeat for the next 25 minutes and then he refused to let me throw the ball for him so he can fetch it. Well, except for the three times he wanted me to… {brat}.

A dog with a face full of snow.

Do you like Teddy’s snow beard?

For those chilly days, this soup will bring warmth and happiness back into your system. It’s easy to put together and you get to enjoy it in 30 minutes.

This soup is packed with nutrient-rich vegetables, fibre-rich beans, and high protein sausage mixed into a flavourful chicken broth. A wonderfully filling soup.

Now onto the recipe.

Carrots, onions, sausages slices, white beans, kale, and broth.

All the ingredients (see the recipe card down below for amounts)

Sliced sausages on a plate.

Brown your sausages (or fully cook if you are using raw sausages).

Soup ingredients in a pot with a ladle.

Add onions, garlic, carrots, oregano, salt, and pepper. Stir until onions are soften. Then add in sausages, white beans, kale, chicken broth, and water. Bring to a boil, then let it simmer for 10 minutes or until kale is tender. Season with salt and pepper to taste.

A close up view of Kale, White Bean, and Sausage Soup in a bowl.

Place into bowls and enjoy!

Kale, White Bean, and Sausage Soup
Kale, White Bean, and Sausage Soup

Kale, White Bean, and Sausage Soup

Yield: 4
Prep Time: 13 minutes
Cook Time: 17 minutes
Total Time: 30 minutes

A classic soup that is heartwarming, healthy, and delicious. Perfect for a chilly day and ready in 30 minutes.


  • 4 tsp olive oil, divided
  • 4 smoked sausages, sliced (I used fully-cooked low-fat chicken sausage)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, chopped
  • 2 tsp dried oregano
  • 6 packed cups fresh baby kale (or a kale bunch, thick stems removed and chopped)
  • 540 mL (19 fl oz.) canned white kidney beans, drained and rinsed
  • 4 cups chicken broth, low sodium or no salt 2 cups water
  • 2 cups water
  • Salt and pepper, to taste


  1. Optional step {see note*}: Using a large pot over medium-heat, add 2 tsp of olive oil, and brown your sausages, about 2-3 minutes. Remove from the heat and transfer it to a bowl or plate.
  2. Add the remaining 2 tsp of olive oil to the pot, then add the onion, garlic, carrot, oregano, salt, and pepper. Stir frequently until the onions are soften, about 2-4 minutes.
  3. Add in sausage, beans, kale, chicken broth, and water, then stir to combine. Bring the soup to a boil then decrease to a simmer, cover with a lid, and cook for 10 minutes or until kale is tender.
  4. Top with additional salt and pepper if necessary. Best served immediately.


  • *The first step is optional if you use pre-cooked sausage. I do it because I like the crispy texture. If you use raw sausages, pan-fry until it is fully cooked.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 359

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