One Pot Sausage Kale and White Bean Soup Recipe

sausage, kale and white bean soup in a bowl with a spoon surrounded by baguette slices

5 from 6 votes

One Pot Sausage Kale and White Bean Soup Recipe

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!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soups/Stews

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

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

- 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