As a registered dietitian and mom, I know how important it is to find meals that are both nourishing and easy to pull together on busy weeknights. This Kale, White Bean, and Sausage Soup is one of my go-to recipes.
It’s packed with protein, fiber, and flavor with a rosemary and Parmesan infused broth. Whether you’re cooking for a family or just for yourself, this soup will surely be one of your go-to meals.

Table of contents
- What you’ll love about this recipe
- Key ingredients and substitutions to make the soup
- How to make Sausage Kale and White Bean Soup
- Expert tips from a Registered Dietitian on offering soup to picky eaters
- Foods create connection and memories
- Did you make the soup?
- More family friendly recipes
- We’re Elizabeth & Anna!
- Podcast episodes
What you’ll love about this recipe
- I love this Kale, Sausage, White Bean Soup for so many reasons. It’s quick, easy, and economical to make.
- It’s also wonderful because you can easily make a big batch and have enough leftovers to use for lunches and still freeze some for those nights you need a ready-made meal. And most of all, it’s warm and comforting.
- This White Bean, Sausage, and Kale Soup will warm you up during a wintery weekend. Serve it with bread and a simple salad like my Favorite Everyday Salad with Mustard Vinaigrette and you’ve got yourself a comforting, hearty meal!
If you like making soups and stews you’ll also want to try our Black Bean Taco Soup and Slow Cooker Beef Stew.

Key ingredients and substitutions to make the soup
- Canned white beans: cannellini (navy beans), or great northern beans will do. Cannellini beans are larger and have thicker skin, while great northern beans are smaller with a thinner skin. What’s important here is you use the white bean you like best.
- Kielbasa: Any brand works. You could also use Italians sausage if you prefer.
- Fresh rosemary lends a warm brightness to the soup.
- Chicken stock or broth: My current favorite is Better Than Bullion. It’s concentrated stock. You only use what you need, so no more partially used boxes or cans of chicken stock lurking in the bag of the refrigerator.
- Hunk of Parmesan cheese: I put a 2″x2″ hunk of Parmesan cheese in any chicken stock or veggie stock based soup. It gives soups a rich, nutty depth of flavor.
- Kale: If you don’t want to use kale, you can substitute fresh spinach.
How to make Sausage Kale and White Bean Soup

1. First, slice the sausage lengthwise and then crosswise. I usually use turkey kielbasa because I like the flavor of it in this soup. You can use any kind of sausage you like.
Drizzle a tablespoon of olive oil in a dutch oven and add the sliced sausage. Cook over medium high heat, stirring occasionally until they start to brown.

2.While the sausage is browning, peel and dice a small onion and peel and chop 2 cloves of garlic.

3. Next, peel and cut 6-8 carrots. That’s my FAVORITE peeler in the photo there. I love that thing! My mother-in-law sent it to me recently. How have I never owned one this nice before!? It’s an OXO Good Grips Y-Peeler.

4. Remove the browned sausage from the pan and place it in a bowl and set aside.

5. Add the onions and garlic along with 2 teaspoons salt and a few grinds of fresh pepper to the pot and sautée on medium heat for about 4 minutes. Be sure to stir them a few times. Next, add the chopped carrots and cook, stirring occasionally for another 5 minutes.

6. Then, add 32 ounces of chicken stock, 3 cups of water and 3-15 oz cans of white beans. Be sure to drain and rinse the beans before adding them to the pot.

7. Bring the soup to a boil over high heat. While you’re waiting for it to come to a boil, chop 1 tablespoon of fresh rosemary. And cut a 1 x 3 inch hunk of Parmesan cheese. Add the parmesan and rosemary to the pot. Once it comes to a boil, turn it down to medium heat and let it simmer.

Add the browned sausage back to the pot. Then add the washed and torn kale.

8. Simmer this pot-of-yum for 10 minutes.

9. Now remove the piece of Parmesan. Taste the soup for season and adjust if it needs more salt. To cool the leftover soup, carefully transfer it to a large bowl. Leave a metal spoon or ladle in the bowl and stir the soup occasionally (this releases heat) as it cools.

Expert tips from a Registered Dietitian on offering soup to picky eaters
Do you have a picky eater? Does your child eat soup? Mine do: now, at least. But they didn’t when they were younger. If my memory is correct (and sometimes it isn’t!) my girls didn’t like mixed-texture foods, like soups, especially when they were toddlers and preschoolers.
My 10-year-old still doesn’t love soup. She tends to eat just the broth. When she was younger, I would give her a bowl of broth and put the other soup ingredients in their own dish or on a plate.
I don’t worry if she just eats the broth because I know she gets some of the nutrients from ingredients like the kale cooked in the broth.
Foods create connection and memories
I have quite a few positive soup-related memories that contribute to my love of soup. Tomato soup and open-faced cheese sandwiches are the first food I remember cooking at my preschool when we made lunch for our parents.
Making that lunch is such a fond memory of mine. I am certain the experience is one of the reasons I have always loved to cook. We even made those placemats with wax paper and leaves. Remember those?!
Anyway, my mom used to make tomato soup and cheese toast for us when we would have a babysitter. And my grandmother, who I loved dearly, and who was an amazing cook, used to make a Russian Cucumber Soup made with tarragon, cucumbers, chicken, and sour cream that I loved. She served it with homemade bread or biscuits and salad. That meal was one of my favorites!
Did you make the soup?
We’d love to hear from you in the comments below. Did you swap out any of the ingredients in this kale and white bean soup with sausage?

White Bean, Sausage, and Kale Soup
White Bean, Sausage, and Kale SoupIngredients
- 1 package kielbasa
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves of garlic peeled and chopped
- 8 carrots peeled and sliced
- 3 15- ounce cans of great northern beans drained and rinsed
- 1 32- ounce box of low sodium chicken stock
- 3 cups water
- 1 tablespoon fresh rosemary chopped
- 1 1 x 3 piece of Parmesan cheese
- 2 teaspoons salt
- Pepper freshly ground
- 2 cups kale torn and washed
Instructions
- Slice the kielbasa in half lengthwise and then slice it crosswise. Heat 1 tablespoon olive oil in a stock pot. Add the sliced kielbasa and cook on medium-high until lightly browned about 5 minutes. Stir occasionally.
- Once the kielbasa is browned remove it from the pan and set aside. Add the onion, garlic, salt, and pepper to the pan and sauté on medium for 3-5 minutes, or until they begin to soften. Add the carrots and cook, stirring occasionally.
- Drain and rinse the white beans and add to the pot. Add the chicken stock, water, rosemary, and Parmesan piece. Bring to a boil. Then turn the heat down to medium and let the soup simmer for 10 minutes.
- While the soup is cooking, remove the ribs from the kale and tear the kale into bite-size pieces. Rinse the kale under cold water and add to the soup. Simmer for 10 more minutes.
- Remove the piece of Parmesan. Taste the soup for seasoning and add more salt and pepper if needed.
- To cool the soup, carefully transfer it to a large heat-proof bowl. Stir occasionally as it cools.
Notes
More family friendly recipes

We’re Elizabeth & Anna!
It’s great to have you here. We’re registered dietitians and we share tips to support you in raising kids with a healthy relationship with food.
Yum! This is a new family favorite!
Heather, so glad to hear the soup is a hit at your house! Thanks for letting us know!