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This sausage kale and white bean soup is the ultimate comfort food – rich, flavorful, and loaded with protein. Made with ground turkey, creamy cannellini beans, and nutrient-dense kale, it's a cozy, one-pot soup that's naturally gluten-free and can easily be made dairy-free with a simple swap. The best part? It's ready in under an hour!
Why You'll Love This Sausage Kale and White Bean Soup
Fall and winter and PEAK soup season. Nothing is better than a bowl of hot soup on a cold winter day. This delicious soup recipe joins my current list of favorites along with buffalo chicken chowder, taco chili, and my unstuffed cabbage roll soup.
Like those soups, this hearty white bean sausage soup is everything you want in a weeknight dinner – easy to make, nutritious, and so flavorful and satisfying. The seasoned turkey gives it that classic sausage flavor without the extra fat, while the beans and tender potatoes add heartiness.
Kale adds some nutrients and color, and a splash of half & half helps make the broth a bit creamier. Plus, it's easy to customize! Use Italian sausage for a different flavor, swap kale for spinach, or make it completely dairy-free by using Nutpods or coconut milk. Serve it with some gluten-free crusty bread, and you've got a meal that the whole family will love!
Ingredient Notes
- Olive oil: Used to sauté the aromatics and brown the turkey. Avocado oil or ghee would also work.
- Ground turkey: A great lean protein that adds depth and flavor to your soup. Feel free to swap with another ground meat like ground chicken, turkey sausage, chicken sausage, pork, or your favorite plant-based sausage.
- Salt & black pepper: Salt and pepper enhance all of the flavors in the soup – adjust to taste!
- Ground sage: Gives the soup a warm, herby flavor reminiscent of classic sausage seasoning. Poultry seasoning or dried thyme work if that's all you have.
- Garlic powder: Adds a savory garlic flavor.
- Onion: Adds so much flavor and depth to the broth. You can use a yellow onion, white onion, or even shallots.
- Minced garlic: Provides a rich, aromatic base that enhances the flavors of the soup. Fresh garlic is best, but garlic paste or powder can substitute.
- Russet potatoes: Make the soup hearty and help thicken the broth slightly. You can also use Yukon Gold potatoes if desired.
- Cannellini beans: A type of white kidney beans that are popular in Italian cooking. These beans add creaminess, texture, and some plant-based protein. Great Northern beans, navy beans, or chickpeas can work if needed.
- Chicken broth: Creates a flavorful base for the soup. You can also use chicken stock for a richer taste or vegetable broth for a vegetarian version.
- Italian seasoning: A blend of herbs that ties all the flavors together. If you're out, use a mix of dried basil, oregano, and thyme.
- Salt & pepper (to taste): Adjust to taste!
- Crushed red pepper flakes: Brings a touch of heat. Skip it if you prefer mild flavors, or add extra if you love some extra heat!
- Kale: Adds a pop of color, texture, and a dose of nutrients. You can use any type of kale you like – curly kale is the most common kind for cooking but Tuscan kale or lacinato kale will work if that's all you can find. Baby spinach or Swiss chard are great alternatives if you don't like kale.
- Half & half: Makes the broth creamy and luscious. Use Nutpods or full-fat coconut milk for a dairy-free option.
- Parmesan cheese: A salty, umami-rich topping that takes the soup to the next level. Skip it for a dairy-free version, or try nutritional yeast for a similar effect.
- Chopped parsley: A fresh, vibrant garnish that brightens up the soup. Cilantro or fresh basil could also work.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Sausage Kale and White Bean Soup
Step 1: Heat 1 tablespoon of olive oil in a large Dutch oven (or large pot) over medium-high heat. Add the ground turkey, salt, pepper, ground sage, and garlic powder.
Step 2: Use a wooden spoon to break the turkey into small pieces as it cooks for 5-7 minutes. Remove using a slotted spoon and set aside.
Step 3: Return pot to stove and add the remaining 1 tablespoon olive oil. Add the diced onion and garlic and saute for 3-4 minutes.
Step 4: Add in the cubed potatoes, beans, and the cooked turkey. Pour the 6 cups broth over top and add in the Italian seasoning, salt, pepper, and crushed red pepper. Cover and bring to a boil, then cook over medium heat for 15 mins or until the potatoes are fork tender, stirring occasionally.
Step 5: Turn off the heat and stir in the kale until wilted.
Step 6: Add the half & half and stir. Season with more salt and pepper, to taste. Serve topped with parmesan cheese and parsley with a side of gluten free crusty bread for dipping, if desired!
Expert Tips
- For extra flavor, deglaze the pot with a little bit of white wine after sautéing the onions and garlic. This helps lift up all the browned bits from the bottom of the pot, and adds a richness to the pot. Let it simmer for a minute or two to cook off the alcohol.
- Feel free to use Italian sausage instead of turkey, if desired! You can omit the seasonings that go with the turkey if you do this.
- This is a great recipe to freeze so make a big batch and save it for later!
Serving Tips
- Serve with gluten free biscuits, crusty bread, sweet potato cornbread or roasted sweet potatoes, or a side salad for a complete meal.
Storage Tips
Store leftovers in an airtight container for up to 4 days.
This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months.
Warm on the stovetop over medium heat or in the microwave. If the soup has thickened too much, just add a little bit of broth to loosen it up.
Recipe FAQs
Yes! Sauté the turkey and seasonings on Instant Pot mode, then pressure cook everything (except kale and cream) for 5 minutes. Stir in kale and half & half at the end!
If your kale tastes bitter or doesn't soften enough, try removing the tough stems and chopping the leaves into smaller pieces. Add it at the end of cooking so it wilts just enough to become tender.
Yes! Draining and rinsing canned beans removes excess sodium and starch, which helps prevent the soup from becoming too thick or overly salty.
More Soup Recipes
Creamy Marry Me Chicken Soup (30-Minute Recipe!)
The BEST Dairy Free Loaded Baked Potato Soup Recipe
One Pot Sausage Kale and White Bean Soup Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- ½ tsp salt
- ½ tsp pepper
- 1 tsp ground sage
- 1 tsp garlic powder
- 1 onion, diced
- 3 cloves minced garlic
- 2 medium russet potatoes, peeled and cut into cubes
- 30 oz cannellini beans, I used 2 cans, drained and rinsed
- 6 cups chicken broth
- 2 tsp Italian seasoning
- salt and pepper, to taste
- crushed red pepper, to taste
- 3 cups kale, stems removed, coarsely chopped
- ½ cup half & half, or original Nutpods or full-fat coconut milk for dairy free
- parmesan cheese, for serving
- chopped parsley , for garnish
Instructions
- Heat 1 tbsp olive oil in a large dutch oven or pot over medium heat.
- Add the ground turkey, salt, pepper, ground sage, and garlic powder. Use a wooden spoon to break the turkey apart as it cooks for 5-7 minutes. Remove using a slotted spoon and set aside.
- Add the remaining 1 tbsp olive oil into the same pot. Add the diced onion and garlic and saute for 3-4 minutes.
- Add in the cubed potatoes, beans, and the cooked turkey. Pour the 6 cups broth over top and add in the Italian seasoning, salt, pepper, and crushed red pepper. Cover and bring to a boil, then cook over medium heat for 15 mins or until the potatoes are fork tender, stirring occasionally.
- Turn off the heat and stir in the kale until wilted. Add the half & half and stir. Season with more salt and pepper, to taste. Serve topped with parmesan cheese and parsley with a side of gluten free crusty bread for dipping, if desired!
Notes
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- For extra flavor, deglaze the pot with a little bit of white wine after sautéing the onions and garlic. This helps lift up all the browned bits from the bottom of the pot, and adds a richness to the pot. Let it simmer for a minute or two to cook off the alcohol.
-
- Feel free to use Italian sausage instead of turkey, if desired! You can omit the seasonings that go with the turkey if you do this.
-
- This is a great recipe to freeze so make a big batch and save it for later!
- Store leftovers in an airtight container for up to 4 days.
- This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months.
- Warm on the stovetop over medium heat or in the microwave. If the soup has thickened too much, just add a little bit of broth to loosen it up.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Absolutely delicious! Thank you for another amazing recipe, Mary!
Love all your recipes! One thing that would be helpful is more accurate “cook time”. The 25 minutes doesn’t cover all of the listed cook times (they total 26) and it doesn’t cover the time it takes to bring the soup to a boil. Would be helpful in planning busy weeknights if that time was more accurate!
My family loved this!
Once again Mary makes an easy delicious recipe! I will say I had some Italian sausage I needed to use up so I swapped that for the ground turkey. Also added a shredded zucchini. Yum!
Delish!