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creamy soup in a shallow white bowl with white beans, kale and sausage and a cheesy toast set in the soup

Sausage Kale White Bean Soup with Parmesan Toast

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 12 cups (6 servings) 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: Italian
  • Diet: Gluten Free


This delicious soup recipe is perfect for busy weeknights. A simple ingredient list and easy process gets this one-pot meal on the table in 30 minutes. Enjoy a bowl of this Sausage Kale White Bean Soup with a piece of crunchy, cheesy Parmesan toast.


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • Kosher salt
  • Crushed red pepper flakes
  • 1 pound bulk Italian sausage, hot or mild
  • 2 fennel bulbs, fronds reserved
  • 4 large cloves garlic, chopped (2 tablespoons)
  • 4 cups low-sodium chicken broth
  • 1 small bunch Tuscan kale, stems removed, leaves torn into bite-size pieces (about 9 cups)
  • 2 (14.5-ounce) cans cannellini beans, drained and rinsed
  • 2 cups whole milk, warmed
  • 2 tablespoons white wine vinegar

Parmesan Toast, optional

  • 6 thick-cut slices whole-wheat or sourdough bread
  • 1 cup shredded Parmesan


  1. Heat oil in a large pot or Dutch oven over medium.
  2. Add onion, ¼ teaspoon salt and ¼ teaspoon red pepper flakes; cook until softened and translucent, about 5 minutes.
    diced onions cooked in oil with red pepper flakes in a large dutch oven
  3. Add sausage and cook, crushing with a wooden spoon, until cooked through and browned, 6–8 minutes. Drain all but 2 tablespoons drippings from pot.
    diced onion and sausage cooked in a large Dutch oven
  4. Meanwhile, quarter fennel bulbs lengthwise, then slice into ½ inch-thick slices (you should get 4–5 cups). Add fennel and garlic to pot and cook 2 minutes.
  5. Add broth, bring to a boil, then reduce to a simmer over medium and cook until fennel is nearly tender, about 5 minutes.
    sausage, onion and sliced fennel bulb in broth in a large Dutch oven
  6. Meanwhile make Parmesan Toasts. Heat broiler to high with rack set 6-inches from element. Arrange bread slices on a baking sheet and broil until lightly toasted, about 2 minutes. Flip bread and top with Parmesan, dividing cheese evenly between toasts. Broil toasts until Parmesan is melty and starting to brown, 2–3 minutes; set aside.
  7. Stir kale, beans and milk into soup; cook until kale is wilted, about 2 minutes. Stir in vinegar and season with additional salt, red pepper flakes and vinegar to taste.
    kale and white beans in a large Dutch oven
  8. Serve soup with Parmesan toast and reserved fennel fronds
    creamy soup in a large Dutch oven with white beans, kale and sausage


If you’ve got a Parmesan rind floating around in the fridge or freezer, plop that in as the soup simmers. It will infuse the broth with salt, savory goodness.

Nutrition of 2 cups soup + 1 full cheesy toast: 527 cal, 25g fat, 10g sat fat, 54mg chol, 1300mg sod, 45g carb, 9g carb, 7g sug, 32g pro


  • Serving Size: 2 cups soup
  • Calories: 398
  • Sugar: 5.5g
  • Sodium: 1063mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 40mg

Keywords: Sausage kale white bean soup, White bean and sausage soup, Tuscan white bean soup, White bean and kale soup, Italian white bean soup, White bean kale soup

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