Rustic Tuscan Kale and Sausage Soup with Cannellini Beans

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb (450 g) Italian sausage, casings removed (mild or hot)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (240 ml) water
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 large bunch Tuscan kale (about 8 oz / 225 g), stems removed, chopped
• 1 tsp dried oregano, 1/2 tsp dried thyme
• 1 bay leaf, 1/4 tsp red pepper flakes (optional)
• 1 small Parmesan rind (optional)
• 1½ tsp kosher salt (plus more to taste), 1/2 tsp black pepper
• 1–2 tsp balsamic or red wine vinegar
• 1/2 cup freshly grated Parmesan, extra-virgin olive oil for serving

Do This

• 1. Prep onion, carrots, celery, garlic, kale, and drain/rinse the beans.
• 2. In a large pot, brown sausage in olive oil over medium heat, 6–8 minutes.
• 3. Add onion, carrots, and celery; cook until softened, 6–8 minutes. Stir in garlic, tomato paste, herbs, and red pepper flakes; cook 2–3 minutes.
• 4. Add crushed tomatoes, broth, water, bay leaf, Parmesan rind (if using), and beans. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
• 5. Simmer uncovered on medium-low for 15 minutes, stirring occasionally.
• 6. Add kale, simmer 10–15 minutes more until tender and flavors are blended.
• 7. Remove bay leaf and rind; stir in vinegar. Season with salt and pepper. Serve with Parmesan, olive oil drizzle, and crusty bread.

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Why You’ll Love This Recipe

• Deep, cozy flavor from browned Italian sausage, garlic, and herbs in a tomato-rich broth.
• Nutritious and hearty thanks to Tuscan kale and creamy cannellini beans.
• One-pot dinner that feels rustic and special but is easy enough for a weeknight.
• Excellent for make-ahead meals; it reheats beautifully and tastes even better the next day.

Grocery List

• Produce: 1 bunch Tuscan kale (lacinato), 1 yellow onion, 2 carrots, 2 celery ribs, 5 garlic cloves
• Dairy: Parmesan cheese (plus a small rind if you have it, optional)
• Pantry: Italian sausage, olive oil, tomato paste, crushed tomatoes, chicken broth, cannellini beans, dried oregano, dried thyme, red pepper flakes, bay leaf, balsamic or red wine vinegar, kosher salt, black pepper, crusty bread (optional)

Full Ingredients

For the Soup Base

• 1 tbsp olive oil
• 1 lb (450 g) Italian sausage, casings removed (use mild or hot to taste)
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced (about 1/4 inch)
• 2 celery ribs, diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 6 cups (1.4 L) low-sodium chicken broth
• 1 cup (240 ml) water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 1 bay leaf
• 1 small Parmesan rind (about 1–2 inches, optional but highly recommended)
• 1½ tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Beans and Greens

• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 large bunch Tuscan kale (also called lacinato or dinosaur kale), about 8 oz / 225 g

To Finish and Serve

• 1–2 tsp balsamic vinegar or red wine vinegar (to brighten the flavor)
• 1/2 cup freshly grated Parmesan cheese, plus more to taste
• 2–3 tbsp extra-virgin olive oil, for drizzling
• Crusty bread, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the Vegetables and Kale

Wash and dry all your produce. Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Drain and rinse the cannellini beans under cold water and set them aside.

For the kale, strip the leaves away from the tough stems by holding the stem in one hand and pulling the leaves off with the other. Discard the thick stems (or save for stock) and roughly chop the leaves into bite-sized pieces. You should end up with about 6–8 loosely packed cups of kale.

Step 2: Brown the Sausage

Place a large heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium heat. Add the olive oil. When the oil is shimmering, add the sausage, breaking it up with a wooden spoon into small crumbles.

Cook, stirring occasionally, until the sausage is well browned and cooked through, about 6–8 minutes. If there is more than about 1–2 tablespoons of rendered fat in the pot, carefully spoon off and discard the excess, leaving enough to cook the vegetables and build flavor.

Step 3: Soften the Aromatics

To the browned sausage in the pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes. Scrape up any browned bits on the bottom of the pot; these add a lot of flavor.

Add the minced garlic, tomato paste, dried oregano, dried thyme, and crushed red pepper flakes (if using). Cook, stirring constantly, for 2–3 minutes, until the tomato paste deepens in color to a brick red and the garlic is fragrant. This step caramelizes the tomato paste and blooms the herbs, giving the soup a rich, rustic base.

Step 4: Add Liquids, Beans, and Seasonings

Pour in the crushed tomatoes, chicken broth, and water. Stir well to combine and loosen any remaining browned bits from the bottom of the pot. Add the bay leaf and Parmesan rind (if using).

Stir in the drained cannellini beans, 1½ teaspoons kosher salt, and 1/2 teaspoon black pepper. Increase the heat to medium-high and bring the soup to a gentle boil; this should take about 5–7 minutes. Once it reaches a boil, immediately reduce the heat to medium-low so the soup is at a steady simmer (small, gentle bubbles around the edges, not a rolling boil).

Simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld and the broth to thicken slightly.

Step 5: Add the Tuscan Kale

After the initial simmer, add the chopped Tuscan kale by the handful, stirring as you go. It will look like a lot at first, but it will wilt down quickly in the hot broth.

Continue to simmer the soup over medium-low heat for another 10–15 minutes, until the kale is tender but still a vibrant dark green and the beans are creamy and soft. If the soup looks thicker than you like, add a bit more water or broth (start with 1/2 cup) to reach your preferred consistency and bring back to a gentle simmer.

Step 6: Finish with Vinegar and Adjust Seasoning

Turn off the heat. Remove and discard the bay leaf and the Parmesan rind. Stir in 1 teaspoon of balsamic or red wine vinegar, then taste the broth. Add more vinegar, 1/4 teaspoon at a time, if you want a brighter flavor.

Taste again and adjust the seasoning with additional salt and black pepper as needed. Keep in mind that the Parmesan you will add for serving is salty, so season just to the point where the flavors are full and balanced.

Step 7: Serve the Soup

Ladle the hot soup into warm bowls. Top each serving with a generous sprinkle of freshly grated Parmesan and a drizzle of good extra-virgin olive oil. If you like, finish with a twist of black pepper.

Serve immediately, with crusty bread on the side for dipping into the garlicky tomato broth. The soup should be steaming hot, with visible curls of steam rising but not a rolling boil when served.

Pro Tips

• Get a good brown on the sausage: Take the time to really brown the sausage in Step 2. Deep color on the meat equals deep flavor in the finished soup.
• Caramelize the tomato paste: Cooking the tomato paste until it darkens turns a flat tomato flavor into a rich, savory base. Do not skip or rush this step.
• Adjust thickness to your liking: For a thicker, almost stew-like texture, mash a small portion of the beans against the side of the pot and stir them in. For a looser broth, add extra water or broth 1/2 cup at a time.
• Use the Parmesan rind if you can: Simmering the rind in the soup adds a subtle, nutty depth that tastes authentically Italian.
• Season at the end: Since sausage, broth, and Parmesan are all salty, wait to fully adjust salt until after simmering and adding the vinegar.

Variations

• Vegetarian version: Omit the sausage and use vegetable broth instead of chicken. Add 1 more can of cannellini beans and 1 teaspoon smoked paprika to restore some of the savoriness and body.
• Extra-spicy Tuscan soup: Use hot Italian sausage, increase the crushed red pepper flakes to 1/2 teaspoon, and finish with a pinch of chili flakes on top of each bowl.
• Chunky farmhouse style: Add 1 diced Yukon gold potato (about 8 oz) in Step 4 and simmer until tender for an even heartier, rustic meal.

Storage & Make-Ahead

Let the soup cool to room temperature (no more than 1–2 hours), then transfer to airtight containers. Refrigerate for up to 4 days. The flavors will deepen as it rests, and the soup may thicken; simply thin with a splash of water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot but not boiling.

For longer storage, freeze in freezer-safe containers for up to 2–3 months. Leave a little headspace at the top of each container for expansion. Thaw overnight in the refrigerator before reheating. The kale will become more tender after freezing but will still be delicious.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without bread): about 420 calories, 22 g protein, 23 g fat (about 7 g saturated), 32 g carbohydrates, 9 g fiber, 7 g sugars, and 1,050–1,200 mg sodium (will vary depending on your sausage, broth, and added salt). These numbers are estimates and will change with ingredient brands and portion sizes.