Creamy Kale, White Bean and Sausage Soup

Name: Information
Prep time: 15 min
Cook time: 20 min

Written by: Morgan Gibney

March 14, 2024

Time to read 2 min

Creamy Kale, White Bean and Sausage Soup

Prep time

15 min

Cook time

20 min

Servings

4 pers

Creamy Kale, White Bean and Sausage Soup

This is the kind of soup that tastes like you spent hours making it, due to the utter deliciousness and the complex flavors! But the truth is that you can whip up the Creamy Kale, White Bean and Sausage Soup in a 1/2 hour on nights when you need a quick, nourishing meal.

Over the years, one pot meals such as the Creamy Kale, White Bean and Sausage Soup, have become even more essential to me in increasing a sense of ease and nourishment throughout the week. It is such a relief to have something that can be served on its own and also that lasts for easy, reheated meals in the days ahead!

All of that being said about the one pot meal, The Creamy Kale, White Bean and Sausage Soup does lend itself to pairing with a slice of bread slathered in butter! Bread and butter is a great way to have any wary eaters at the table feel excited about something familiar...and then maybe curious enough to dip the bread in and taste that scrumptiousness!

The Creamy Kale, White Bean and Sausage Soup truly is a delightful addition to your soup library. It is warming, nourishing and absolutely delicious. I hope you enjoy!

Ingredients

1 large onion, chopped
4 cloves garlic, chopped finely
2 tablespoons dried oregano
1 pound garlic sausage
1/2 bunch of kale, deveined and finely chopped
2 medium sweet potatoes, cut into 1/2 inch squares
1 can white beans
4 cups chicken broth
1.5 cups heavy cream
salt and pepper to taste

Topping

Gruyere Cheese, grated

Directions

Step 1

Pour a generous glug of oil into a large pot on medium heat. Add onions, salt and pepper and stir until softened and slightly caramelized. Then combine garlic and oregano and cook 1 minute or when you smell the garlic aroma.

Step 2

Remove sausage casings and cut into 1 inch chunks. Add sausage to the pot and cook and stir until the sausage starts to slightly brown in the pot. Once fully cooked through, add 1/4 cup of the broth and scrape the bottom of the pot to remove all brown bits that are stuck to the bottom. Those bits will add delicious flavor to the soup!

Step 3

Add kale, sweet potatoes and beans and the remainder of broth to the pot. Bring up to a boil and then lower to a simmer. Cover and cook for about 1/2 hour or until the sweet potatoes are tender and cooked all the way through.

Step 4

Add the heavy cream and stir to fully incorporate it and bring the soup back up to your desired serving temperature.

Step 5

Serve into bowls, top with Gruyere Cheese and enjoy!

Notes on Supplies

Dutch Oven Pot - This is my mainstay pot that I use for all of my soups...unless I am tripling or quadrupling a recipe, in which case I use a larger stockpot. I love the dutch oven because it is very versatile in size and in application. It is great on the stovetop but it can go in the oven for things like roasts.

Creamy Kale, Sausage and White Bean Soup YouTube Video

Shop the Creamy Kale, White Bean and Sausage Soup:

For Cooking Soups: The Best Dutch Oven

For Stirring: USA Amish made wooden stirring spoon and their wooden spurtle set, which is great for scraping the bottom of your pan when browning and for stirring.

For Chopping: Chef's Knife or this one

For Measuring: Stainless Steel Measuring Cups and Stainless Steel Measuring Spoons

For Ladling: large stainless steel soup ladle