This is a Tuscan Sausage Soup with creamy white beans and hearty kale to help perk up your busy, bustling days. This is one healthy pot o’ goodness right here, friend, but the best part is that it also happens to be really REALLY tasty. And it’s all made right in one pot. And it’s done in less than half an hour! And it tastes even better the next day. What?! Is this the perfect recipe? Maybe so … maybe so.

In This Post

Tuscan Sausage, White Bean and Kale Soup

What makes this a Tuscan Sausage Soup?

The ingredients of this Tuscan Sausage Soup are what put the “Tuscan” in the thing. Tuscan kale, copious amounts of olive oil, lots of garlic, Italian sausage, and creamy cannellini beans really help this soup represent for one of Italy’s (and the world’s) most beloved culinary regions.

What you’ll need to make this Tuscan Sausage Soup

You can go your own way with this Tuscan Sausage Soup – it’s fine if you stray from my ingredients here. I mean, isn’t that kid of what soup is all about? Isn’t that the beauty of the stuff? By that I mean, use whatever creamy thing you love – heavy cream, milk, buttermilk, half and half … whatever.

Tuscan Sausage Soup Ingredients

Olive oil: I use lots in any recipe billed as “Tuscan” for obvious reasons. It’s the motherland, the home base for many of the world’s best olive oils. So, drizzle with abundance and abandon, friend.

Carrots: The color! The sweet flavor! The healthy boost. Carrots are a hero ingredient here to be sure.

Onion: We need the aromatic backbone here. It works in tandem with the garlic to give this soup such a savory, long-cooked vibe (even thought it’s a quick-cooker).

Italian seasoning or dried oregano: Gives that little bit of earthy, herbaceous favor that will round out the freshness.

Chicken sausage or Italian sausage: This is what gives the soup its heft. The salty, super savory flavor of a great Italian sausage is tough to beat. It’s the fennel for me, I think. But that said, go ahead and use any raw bulk sausage you like.

Kale: You could use spinach here, if you like. But a bug bunch of Tuscan kale leaves (no stems!) or just regular kale is super healthy and very on brand, you know?

Garlic: Fresh and minced, if you please.

Chicken stock concentrate (optional): I always list this (to me, essential) ingredient as optional, but really it’s a total standard in my kitchen. It will deepen the flavor of everything lucky enough to get a dollop.

Chicken stock: Water would also work here, but the stock makes it so much better so ….

Cream cheese or mascarpone: Yes, this is usually what makes recipes to utterly delicious. The addition of a little bit of cream cheese typically elevates the delicious factor of whatever it happens to touch. This soup is no exception.

Heavy cream: You can also use half and half or even just milk here. Or, buttermilk! You get the idea. We’re just looking to add a little body to the broth, a little creaminess to help make this soup totally irresistible. The cream cheese works pretty hard to that end, and you just need to pick one more creamy thing to seal the deal.

How to make this delicious Tuscan Sausage Soup

Just look at the directions – they’re so quick and easy! It’s really just a chop and drop situation going on over here. Be sure to add as much/little kale as you like, okay? Okay.

Tuscan White Bean Soup with Sausage and Kale Directions

Add a couple of tablespoons of olive oil to a large pot over medium heat. When it’s hot, add the carrots and onion. Season with salt and pepper, and add the Italian seasoning/oregano. Cook for 5 minutes, or until just tender. Add the sausage and cook. Stirring occasionally, until it’s nice and brown, about 5 more minutes.

Add the kale (in batches if necessary), and cook until it’s nice and wilted, a few minutes. Add the garlic and stock concentrate and cook one minute more.

Add the stock, cream cheese, and cream/half and half (milk also works). Allow the soup to simmer over low heat until it’s hot and bubbly. I like to drizzle a little olive oil over after dishing it up, and it’s best with lot of crusty Italian bread for sopping, of course. Enjoy!

NOTE: If you want to make a crock pot Tuscan sausage soup, or even an Instant pot tuscan sausage white bean soup for that matter, you can:

1. Put all of the ingredients except for the cream into a crock pot and let it cook on low for 6 hours or on high for four. When it’s done, just before serving, add the cream and stir it in.

2. For the Instant Pot, cook the soup per the device’s instruction manual. When it’s done, just before serving, add the cream and stir it in.