This Spicy Italian Sausage and White Bean Soup with Kale has everything that I want in a cozy weeknight dinner. It’s hearty, spicy, full of vegetables, and somehow feels both comforting and light. The spicy sausage gives the broth so much flavor, the white beans make it creamy without any cream, and the kale adds the perfect fresh balance at the end.

I usually make this on a Sunday afternoon so I can have it for easy lunches or quick dinners through the week. It’s one of those soups that tastes even better the next day, and honestly, that’s kind of my approach to meal prep, make a big batch of something comforting and eat it until it’s gone.

Why I Love This Recipe

My philosophy on meal prep has never been about portioning boring meals into little containers. I just make a big pot (or pan) of something I actually want to eat again. This soup is that kind of recipe. It’s the best mix of hearty and healthy, and loaded with protein, fiber, and lots of servings of vegetables. Also, it comes together in one pot, uses simple, clean ingredients, and doesn’t require much cleanup.

Key Ingredient Breakdown

• Spicy Italian Sausage. The base of the flavor. You can use mild if you prefer less heat.
• Vegetables. This is one of those recipes that I encourage you to throw in whatever vegetables you have in your fridge. Instead of the vegetables I have in the recipe below, you could swap in spinach, celery, shallots, and/or zucchini, the options are endless!
• Calabrian Chili Peppers. These bring a deep, complex spice that sets this soup apart. I’ve been using the Mezzetta Calabrian Pepper Sauce lately, but I also love the Trader Joe’s Italian Bomba Hot Pepper Sauce when my local TJ’s has it in stock.
• White Beans. Cannelini or Great Northern Beans make the soup hearty and creamy and add in extra protein and fiber, a double win.

Quick FAQ

• Can I make this ahead of time? Yes, and you should. The flavors get better after sitting overnight. It keeps well in the fridge for up to 4 days or can be frozen for up to 3 months.
• Can I make it less spicy? Use mild Italian sausage and skip the Calabrian peppers. You can always add a pinch of red pepper flakes later if you want a little kick.
• What if I don’t like kale? That is totally fine! Use spinach, swiss chard, or even collard greens instead.

Print Recipe

One-Pot Spicy Italian Sausage & White Bean Soup With Kale

This hearty, one-pot soup is loaded with spicy Italian sausage, creamy white beans, and tender kale for the ultimate cozy weeknight dinner. Packed with protein and veggies, it's the perfect balance of comforting and nourishing. Added bonus is it's ready in under and hour and great for meal prep!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: Easy, Easy Dinner, Simple, Simple Recipe

Servings: 6 people

Ingredients

• 1 lb Ground Spicy Italian Sausage
• 3 Carrots sliced
• 1 medium Yellow Onion diced
• 3 cloves Garlic minced
• 1 Red Bell Pepper diced
• 2 (15 oz cans) Cannellini Beans drained and rinses
• 2 cups Kale stems removed
• 1 (15 oz can) Crushed Tomatoes
• 1 container Cherry Tomatoes
• 1 tbsp Calabrian Peppers (more peppers, more spice. less peppers, less spice)
• 48 oz Low Sodium Chicken Broth
• 1 tbsp Ricotta
• Grated Parmesan Cheese for Topping
• 1 tbsp olive oil extra virgin

Instructions

• Brown the sausage. Heat a large soup pot over medium-high heat. Add in the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked through. This should take about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.
• Sauté the Vegetables. Don't drain the sausage grease (it adds flavor). Add a drizzle of olive oil to the same pot, then toss in the onion, garlic, carrots, cherry tomatoes, and bell pepper. Stir occasionally and let cook down for 4-5 minutes.
• Add the Calabrian Peppers. Stir in a spoonful (or more, depending on your spice tolerance) of Calabrian Chili Peppers. Let them cook for about 30 seconds to release their flavor into the vegetables.
• Combine the Sausage and Broth. Return the cooked sausage to the pot, then pour in the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan for extra flavor.
• Add Crushed Tomatoes and Beans. Add in the crushed tomatoes and beans and bring the soup to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for about 10 minutes.
• Add in the Kale. Turn off the heat and stir in the kale and let it wilt into the soup. This should only take a few seconds.
• Serve. Ladle the soup into bowls and top each serving with a dollop of ricotta and a sprinkle of freshly grated parmesan.