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Sausage, Bean & Kale Soup

By Kathy McCutcheon


Difficulty: Easy

Prep time: 15 minutes

Cook time: 2 hours


  • ½ pound milk Italian sausage
  • ½ pound hot Italian sausage
  • 2 to 3 carrots, diced
  • 2 to 3 celery stalks, diced
  • 1 medium onion, diced
  • 1 teaspoons minced garlic
  • 1 (28-ounce) can Italian-style crushed tomatoes
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 2 cans white beans, drained
  • 2 (1-quart) containers chicken broth, plus more if needed
  • 4 cups kale or spinach, chopped
  • salt, to taste
  • black pepper , to taste


In a large stock pot, brown the sausage, breaking it up to a nice soup size. Drain it on a paper towel.

Sauté the carrots, celery, and onion in olive oil. Then, add the cooked sausage back to the pot along with the remaining ingredients.

Let simmer a couple of hours to bring out the flavors, then season with salt and pepper, as needed.