High Protein Italian Sausage and White Bean Soup

You know those nights when you’re absolutely starving, need something healthy, but also want it to taste like a warm hug? Yeah, this soup was born from one of those nights.

I threw together what I had in my pantry—Italian sausage, white beans, some wilted kale that needed rescuing—and honestly? It became one of those recipes I make on repeat. My family requests it constantly, and I’ve meal-prepped it more times than I can count.

The best part? It tastes like you spent hours in the kitchen, but you’re really looking at about 30 minutes from start to finish. That’s my kind of cooking. 🙂

Why You’ll Love This Recipe

It’s a protein powerhouse – With Italian sausage and white beans working together, you’re getting around 25g of protein per serving. This isn’t some wimpy soup that leaves you hungry an hour later.

Ridiculously quick – Seriously, 30 minutes. That includes chopping time. Perfect for those weeknights when you’d rather be doing literally anything else but still want real food.

One pot = one mess – I cannot stress this enough. Everything cooks in one pot, which means minimal cleanup. Future you will thank present you for this decision.

Meal prep champion – This soup actually gets better after sitting for a day. Make a big batch on Sunday, and you’ve got lunches sorted for the week. It freezes like a dream too.

Sneaky healthy – You get your veggies (hello, kale and carrots), your protein, your fiber… all wrapped up in something that tastes indulgent. It’s the kind of healthy that doesn’t feel like a sacrifice.

Everyone loves it – Kids? Check. Picky eaters? Check. Your health-conscious friend who counts macros? Also check. This soup has universal appeal, which is rare, IMO.

Ingredients with Key Notes

For the Soup Base:

• 1 lb Italian sausage (mild or spicy—your call) – I usually go with mild because my kids prefer it, but if you like heat, spicy sausage is chef’s kiss
• 1 medium onion, diced – Yellow or white works perfectly
• 3 cloves garlic, minced – Don’t you dare use the jarred stuff here; fresh makes a difference
• 2 medium carrots, diced – Adds natural sweetness and color
• 2 stalks celery, diced – The holy trinity of soup starts here
• 1 tablespoon olive oil – Only if your sausage is super lean

The Good Stuff:

• 2 cans (15 oz each) white beans (cannellini or great northern) – Don’t drain them! That starchy liquid helps thicken the soup
• 4 cups chicken broth – Low-sodium is your friend here; you can always add salt, but you can’t take it away
• 1 can (14 oz) diced tomatoes – Fire-roasted if you’re feeling fancy
• 3 cups fresh kale, chopped – Stems removed, unless you like a workout while chewing
• 1 teaspoon Italian seasoning – Or mix your own with basil, oregano, and thyme
• ½ teaspoon red pepper flakes – Optional, but it adds a nice little kick
• ½ cup heavy cream (optional) – Makes it extra creamy and luxurious; sub coconut cream for dairy-free

For Finishing:

• Salt and black pepper – To taste
• Fresh Parmesan cheese – For serving (optional but highly recommended)
• Crusty bread – Not technically an ingredient, but basically mandatory

Key Notes:

• Can’t find Italian sausage? Use ground pork or turkey and add extra Italian seasoning.
• White beans are non-negotiable for the texture, but you could swap for chickpeas in a pinch.
• Fresh kale > frozen kale here. Spinach works too but wilts down to nothing.

Step-by-Step Instructions

Step 1: Brown the Sausage

Heat a large Dutch oven or soup pot over medium-high heat. Remove the sausage from its casing (just squeeze it out—super satisfying, FYI) and add it to the pot. Break it up with a wooden spoon and cook for about 5-7 minutes until it’s browned and no longer pink.

Don’t drain the fat unless there’s an excessive amount. That rendered fat = flavor. If you’re using lean sausage and the pot looks dry, add that tablespoon of olive oil.

Step 2: Build Your Flavor Base

Toss in your diced onion, carrots, and celery. Sauté everything together for about 5 minutes until the veggies start to soften and the onions turn translucent. Your kitchen should smell absolutely amazing right about now.

Add the minced garlic and cook for another minute, stirring constantly. Garlic burns fast, and burnt garlic is not the vibe we’re going for.

Step 3: Add the Liquids and Beans

Pour in your chicken broth, diced tomatoes (with their juice), and those two cans of white beans—liquid and all. Stir in the Italian seasoning and red pepper flakes if you’re using them.

Crank the heat up to high and bring everything to a boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer for about 10 minutes. This gives all those flavors time to get to know each other.

Step 4: Add the Kale

Stir in your chopped kale and let it cook for another 3-4 minutes until it wilts down. Kale can seem like a lot when you first add it, but trust me—it shrinks like crazy.

Step 5: Make It Creamy (Optional But Recommended)

If you’re going the creamy route (and I highly suggest you do), remove the pot from the heat and stir in that half cup of heavy cream. This transforms the soup from good to “why is this so good?!”

For a dairy-free version, coconut cream works surprisingly well and doesn’t make it taste like coconut.

Step 6: Season and Serve

Taste your soup and adjust the seasoning with salt and black pepper. Remember, different broths have different sodium levels, so always taste before adding salt.

Ladle into bowls, top with freshly grated Parmesan, and serve with crusty bread for dipping. You’re basically required to drag that bread through the creamy broth—it’s the law.

Serving Suggestions

Classic Italian Style: Serve with garlic bread and a simple Caesar salad. Keep it traditional and let the soup shine.

Make it a meal: Add a side of roasted vegetables or a crisp green salad with balsamic vinaigrette. The freshness cuts through the richness perfectly.

Bread game strong: Sourdough, ciabatta, or even cornbread work beautifully for soaking up every last drop of that creamy broth.

Cheese it up: Besides Parmesan, try a dollop of ricotta on top or some shredded mozzarella. Because cheese makes everything better, right?

Protein boost: If you’re really hungry or need extra protein, add some shredded rotisserie chicken along with the sausage.

Wine pairing: A medium-bodied red like Chianti or Sangiovese complements the Italian sausage beautifully. Or just pour yourself whatever’s open in the fridge—no judgment here.

Storage Tips

Refrigerator: This soup stores like a dream. Let it cool completely, then transfer to an airtight container. It’ll keep in the fridge for 4-5 days. Actually, I think it tastes even better the next day after the flavors have married overnight.

Freezer: Perfect for meal prep! Portion it into individual freezer-safe containers or a large freezer bag (lay it flat for easier storage). It’ll keep for up to 3 months. Just remember to leave some headspace—liquids expand when frozen.

Reheating: From the fridge, just warm it on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it’s thickened up too much. From frozen, thaw overnight in the fridge first, then reheat. You can reheat from frozen, but it takes forever and heats unevenly.

Pro tip: If you’re planning to freeze this, hold off on adding the cream until after you’ve reheated it. Dairy can get a little weird when frozen and thawed. Just stir it in during reheating.

The kale factor: The kale will darken and soften more after storage, but it’s still totally fine. If you’re super picky about texture, add fresh kale when reheating instead.

Final Thoughts

Look, I could tell you this soup is just another recipe, but that’d be lying. This has become one of those dishes I make when I need comfort, when I’m meal prepping for a crazy week, or when I want to feel like I’ve got my life together (even if I absolutely don’t).

It’s warm, it’s filling, and it makes your kitchen smell like an Italian grandmother’s house—in the best possible way. Plus, the fact that it’s actually good for you? That’s just the cherry on top.

Give it a try, and I bet it becomes one of your go-to recipes too. And hey, if you make it, I’d love to hear what you think!

Happy cooking, and here’s to bowls that warm you from the inside out!

— Kip