I’m a bit embarrassed to admit this (as a food blogger), but my husband and I rotate through three soup recipes in this household. Eeep.

Yes, I try new soup recipes here and there, but there are just three that make it into the weeknight dinner rotation week after week. This Tuscan White Bean, Sausage and Kale Soup is one of them. The other two…if you’re curious, are my Lemony Lentil Soup and my husband’s classic Split Pea Soup.

This rustic, warming, and herbaceous soup is kind of a revelation. Made with all the best textures, savory and sweet tastes, and Italian flavors, it’s hearty and delicious – and made in about 30 minutes. Just another reason why we come back to this recipe time and time again. Even better: you only need one fresh ingredient (kale – and it’s completely optional) to put this soup on the dinnertime table.

Ingredient spotlight

Kale – the leafy green that everyone tends to either love or despise. I prefer kale when it’s cooked; either sautéed in olive oil with garlic or cooked into a soup or stew. Kale does lose nutrients when cooked, but cooking it briefly (just 2 minutes in this soup) helps to retain key vitamins and minerals.

Tuscan sausage – my husband and I get all our animal products through Belcampo, including their out-of-this-world flavorful certified-humane Tuscan sausage. To be fully transparent, I hadn’t eaten pork products for a long time (nearly 10 years), as I couldn’t find a sustainable and ethically raised source that I felt comfortable consuming. Pregnancy actually brought about bacon cravings (the desire to have bacon on my avocado toast was like no other) and my desire to seek out a farm that was raising animals the right way. Belcampo is it! Their pasture-raised, heritage pork breeds forage on diverse, organic pastures and receive a nutrient-dense diet of farm-grown grains. Sustainable, biodynamic farming practices, certified organic and humane products, and complete transparency are just a few more reasons why I love Belcampo and trust their animal products. You can receive 15% off your first order with Belcampo by using the code ‘vegukate’ – and they ship nationwide!

White beans – feel free to use any kind of white bean you’d like in here including great northern beans, navy beans or cannelloni beans. Filled with fiber and protein, white beans have a creamy texture and buttery taste and support digestive health in your body. White beans are also a good source of vitamins and minerals including copper, folate, iron, potassium, thiamine, phosphorus, magnesium, zinc, calcium, selenium, and vitamin B6 – whew! I love storing a few cans of organic white beans in my pantry to whip up this recipe in a flash.

Other ingredients in this Tuscan White Bean, Sausage and Kale soup includes chicken bone broth (for a warming source of protein and collagen), roasted red peppers and sun-dried tomatoes (for a hint of sweetness to balance out salty sausage) and freshly shaved hunks of Parmesan cheese – yum.

I hope you love this soup recipe as much as my husband and I do, and that it makes it into your soup-rotation! Enjoy!

Tuscan White Bean, Sausage, and Kale Soup

Serves 4

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Ingredients:

1 tsp. olive oil
1 pound bulk Tuscan-style sausage, such as Belcampo Tuscan Sausage
½ yellow onion, diced
6 cups organic chicken bone broth
½ cup sun-dried tomatoes, roughly chopped
½ cup roasted red peppers, roughly chopped
1 (15 ounce can) white beans, drained and rinsed
½ tsp. sea salt
½ tsp. fresh ground black pepper
½ tsp. dried Italian seasoning
2 cups lacinato kale, roughly chopped
¼ cup Parmesan cheese, shaved, to serve

Directions:

1. Add olive oil to a large dutch oven pot over medium heat.
2. Add sausage (remove from casings, if needed) and use a wooden spatula to crumble into bite size pieces. Cook sausage for 6 minutes. Add onion and cook an additional 5 minutes, stirring frequently.
3. Add bone broth, sun-dried tomatoes, roasted red peppers, white beans, sea salt, black pepper, and Italian seasoning to pot. Bring soup to a boil, reduce heat to a low simmer, and cook for 15 minutes, stirring frequently.
4. Add chopped kale to soup and cook until wilted, about 2-3 minutes.
5. Serve soup and garnish with freshly shaved Parmesan cheese, if desired. Enjoy!

Notes:

-This post contains affiliate links to Belcampo Meat Company. I only have affiliate codes for brands I truly use and believe in, and I appreciate your support.
-If you don’t want to use kale, or don’t have it – skip it. You can also swap with chopped collard greens or Swiss chard.
-Use Tuscan-style or Italian-style sausage of choice. Feel free to use chicken sausage, if you’d prefer!
-This soup tastes heavenly leftover, as all the flavors have melded together even more. Simply store leftover soup in an airtight glass container in the refrigerator for up to 5 days. You can also freeze soup for up to 5 months.