Description
This Sausage Kale White Bean Soup is creamy without being overly heavy and absolutely packed with amazing texture and flavors. Kielbasa sausage, potatoes, kale, and white beans simmer in a rich, seasoned broth finished with cream and cheese.
Ingredients
Scale
- 8 slices thick-cut bacon, roughly chopped
- 1 pound fully cooked kielbasa sausage (or other smoked sausage), sliced into rounds
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 tablespoon minced garlic (about 3–4 cloves)
- 1 teaspoon Italian seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt, plus more to taste, if necessary
- ½ teaspoon black pepper
- 1 (32 oz) carton low-sodium chicken broth
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 1 pint (2 cups) heavy cream
- 1 (15 oz) can white beans (such as cannellini or great northern), rinsed and drained
- 2 cups chopped fresh kale, tough stems removed (can substitute chopped spinach)
- ½ cup finely grated cheese blend (Romano, Asiago, Parmesan recommended)
Optional Garnishes:
- Homemade croutons
- Crushed red pepper flakes
Instructions
- Cook Bacon: Place the chopped bacon in a large stockpot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy.
- Reserve Grease & Bacon: Using a slotted spoon, remove the crispy bacon from the pot and set it aside on a paper towel-lined plate. Leave the rendered bacon grease in the pot (you should have about 2-3 tablespoons; drain any excess if needed).
- Sauté Sausage & Vegetables: Add the sliced kielbasa sausage, diced onion, diced carrots, and diced celery to the hot bacon grease in the pot. Cook over medium heat, stirring often, until the vegetables are tender, about 10 minutes.
- Add Garlic & Seasonings: Add the minced garlic, Italian seasoning, dried rosemary, dried thyme, ½ teaspoon salt, and ½ teaspoon pepper to the pot. Cook, stirring constantly, for about 1 minute more, until fragrant.
- Add Broth & Potatoes: Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the cubed potatoes.
- Simmer: Bring the soup to a simmer, then cover the pot and reduce the heat to low. Simmer for about 15 minutes, or until the potatoes are fork-tender.
- Add Remaining Ingredients: Stir in the heavy cream, rinsed and drained white beans, chopped kale, and the grated cheese blend. Stir until the cheese is melted and the kale begins to wilt.
- Add Bacon Back: Stir the reserved cooked bacon back into the soup.
- Final Seasoning & Serve: Taste the soup and re-season with additional salt and pepper, if necessary. Serve hot, garnished with homemade croutons and a sprinkle of crushed red pepper flakes, if desired.
Notes
- Sausage: Kielbasa or Andouille sausage works well. Ensure it’s fully cooked sausage.
- Potatoes: Yukon Gold potatoes hold their shape well. Russets can be used but may break down more, slightly thickening the soup.
- Kale: Remove the tough stems before chopping. Spinach is a good substitute; stir it in just before serving as it wilts quickly.
- Cheese: A blend of hard Italian cheeses adds great flavor. Use freshly grated for best melting.
- Creaminess: Heavy cream makes the soup rich. You can substitute half-and-half for a lighter version.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently.