If you’re craving a hearty, comforting bowl that’s bursting with flavor and nourishment, this Sausage and Kale Navy Bean Soup Recipe is absolutely the one to try. Picture tender slices of smoky beef sausage mingling with creamy navy beans, slightly sweet russet potatoes, and vibrant kale all swimming in a rich, savory broth. It’s a cozy blend of textures and tastes that feels like a warm hug in a bowl, perfect for chilly evenings or when you just want something truly satisfying. This soup isn’t just filling; it’s packed with layers of flavor that come together beautifully, making it one of my all-time favorite weeknight meals to share with friends or family.
Ingredients You’ll Need
This Sausage and Kale Navy Bean Soup Recipe shines because of its simple yet carefully chosen ingredients. Each one plays a starring role: the smoky sausage adds depth, the kale and parsley bring fresh earthiness and color, while the potatoes and beans provide comforting heartiness. Together, they create the perfect balance that makes this soup so memorable.
- Beef smoked sausage: Sliced into bite-size circles, its smoky richness forms the flavor foundation without needing extra oil.
- Large onion: Diced, it softens and caramelizes to add natural sweetness and depth.
- Italian seasoning: A fragrant blend that spices the soup subtly without overpowering it.
- Black pepper and ground white pepper: Paired together, these give gentle heat and a nuanced spice kick.
- Garlic cloves: Pressed or minced, garlic adds an irresistible aromatic punch.
- Russet potatoes: Peeled and diced into ½-inch cubes, they add a creamy texture and body to the broth.
- Chicken stock or broth: Six cups provide the savory base that brings everything together beautifully.
- Organic navy beans: Drained and rinsed, these creamy beans offer protein and a satisfying bite.
- Roughly chopped kale: Adds vibrant color and a slight bitterness that balances the richness.
- Chopped parsley: Sprinkled in at the end for freshness and a pop of green.
- Tiny squeeze of lemon juice: Just about ½ teaspoon to brighten and lift all the flavors.
How to Make Sausage and Kale Navy Bean Soup Recipe
Step 1: Prepare Ingredients
Start by gathering all your ingredients and prepping them as needed. Having everything ready — sausage sliced, veggies diced, beans rinsed — makes the cooking process smooth and enjoyable. It’s an easy step that sets you up for success.
Step 2: Cook the Sausage
Place a large soup pot over medium-high heat and add the smoked sausage slices directly to the pot. There’s no need to add extra oil since the sausage will release its own flavorful fats. Let them sear for a few minutes, flipping occasionally until each piece is perfectly browned for that smoky, caramelized goodness that infuses the entire soup.
Step 3: Sauté Aromatics
Once the sausage is browned, toss in the diced onion, Italian seasoning, black pepper, and ground white pepper. Stir everything together and let the onions soften and turn golden, mingling with the sausage flavors. This fragrant step builds the body and warmth of the soup, followed by stirring in the garlic and cooking it just until it releases its glorious aroma, about 30 seconds.
Step 4: Simmer the Soup Base
Next, add the diced potatoes to the pot and give them a good stir to coat with all the spices and sausage goodness. Pour in the chicken stock or broth and place a lid partly covering the pot. Let the soup gently simmer for about 12 minutes until the potatoes turn tender yet keep their shape, soaking up that flavorful broth.
Step 5: Add Beans and Kale
Stir in the drained navy beans next, allowing their creamy texture to enrich the soup. Follow with the roughly chopped kale, letting the soup continue to simmer for another 5 to 7 minutes until the kale wilts tender and vibrant. This step brings in a lovely color contrast and fresh bite.
Step 6: Finish with Lemon and Parsley
Finally, stir in the chopped parsley along with a tiny squeeze of lemon juice. This small touch of brightness is magic for balancing the soup’s richness and tying all the flavors together. Do a quick taste test to tweak seasonings — a pinch of salt, pepper, or more lemon if you like, and you’re ready for the best part: serving!
How to Serve Sausage and Kale Navy Bean Soup Recipe
Garnishes
To make your soup even more inviting, consider garnishing with a sprinkle of freshly grated Parmesan or a drizzle of good-quality olive oil. A few red pepper flakes add a subtle kick for those who love a bit of heat, while an extra handful of fresh parsley can brighten the presentation and flavor.
Side Dishes
Crusty artisan bread or garlic toast pairs beautifully with this soup, perfect for sopping up every last drop of savory goodness. For something lighter, a crisp green salad with a tangy vinaigrette complements the hearty flavors while adding texture contrast.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, comforting vibe. For a touch of elegance, ladle into shallow white bowls and garnish with microgreens. Alternatively, bowl and bread can be placed on a wooden board accompanied by a small dish of flavored butter or olive tapenade to turn your meal into a special occasion.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup to an airtight container and refrigerate. The flavors actually deepen after a day or two, making it a wonderful make-ahead meal. Just be sure to cool it completely before sealing and storing.
Freezing
This soup freezes like a dream. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. It keeps well for up to three months, making it ideal for batch cooking and enjoying anytime convenience.
Reheating
Reheat gently on the stove over medium-low heat to preserve the kale’s texture and the sausage’s tenderness. Stir occasionally, adding a splash of broth or water if it seems too thick. Avoid the microwave if possible, to keep the soup’s flavors vibrant.
FAQs
Can I use a different type of sausage in this soup?
Absolutely! While the recipe calls for beef smoked sausage, Italian sausage or even chicken sausage make delicious alternatives. Just adjust cooking times slightly if using fresh sausage to ensure it’s fully cooked.
Is this soup suitable for freezing and reheating?
Yes, this soup freezes wonderfully. Just be sure to store it properly in airtight containers, and when reheating, do so gently on the stovetop to maintain the best texture and flavor.
Can I make this recipe vegetarian?
To make it vegetarian, substitute the smoked sausage with plant-based sausage or smoky seasoned mushrooms, and use vegetable broth instead of chicken stock. The beans and kale will still provide excellent heartiness.
What is the best way to store leftovers?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Before sealing, let the soup cool to room temperature to keep it fresh and safe to eat.
How can I adjust the seasoning if the soup tastes too bland?
Try adding a pinch of salt, extra black pepper, or a tad more lemon juice to brighten flavors. Sometimes a splash of hot sauce or a sprinkle of herbs like thyme or oregano can also elevate the taste.
Final Thoughts
This Sausage and Kale Navy Bean Soup Recipe is truly one of those dishes that feels like a warm, comforting celebration in every spoonful. Whether you’re cozying up on a chilly night or need a nourishing meal to satisfy your hunger, this soup delivers both flavor and heartiness in equal measure. I encourage you to give it a try—you might just find it becoming your go-to soup that friends and family will ask for again and again.
Print
Sausage and Kale Navy Bean Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting sausage soup packed with savory smoked sausage, tender potatoes, nutritious kale, and creamy navy beans simmered in flavorful chicken broth. This easy one-pot meal is perfect for a cozy dinner and comes together in under an hour.
Ingredients
Sausage and Aromatics
- 1 (14 oz) package beef smoked sausage, sliced into bite-size circles
- 1 large onion, diced
- 1 tsp Italian seasoning
- Pinch or two of black pepper
- 1/2 tsp ground white pepper
- 4 cloves garlic, pressed or minced
Vegetables and Beans
- 3 small russet potatoes, peeled and diced (about 1/2-inch cubes)
- 2 (15 oz) cans organic navy beans, drained and rinsed
- 2 cups roughly chopped kale
Liquids and Garnish
- 6 cups chicken stock or broth
- 1 tbsp chopped parsley
- Tiny squeeze of lemon juice (about 1/2 tsp)
Instructions
- Prepare Ingredients: Gather and prep all ingredients including slicing the sausage, dicing the onion and potatoes, mincing the garlic, rinsing the beans, and chopping the kale and parsley to ensure a smooth cooking process.
- Cook the Sausage: Heat a large soup pot over medium-high heat. Add the smoked sausage slices directly to the pot without additional oil. Sear for a few minutes until browned, flipping as needed to ensure even color and release flavorful fat.
- Sauté Aromatics: Add diced onion, Italian seasoning, black pepper, and white pepper to the pot with the sausage. Sauté together until the onion softens and turns golden, allowing the spices to bloom in the rendered sausage fat.
- Add Garlic: Stir in the pressed or minced garlic and cook for about 30 seconds until fragrant but not burnt to build depth of flavor.
- Simmer the Soup Base: Add the diced potatoes to the pot and stir to combine. Pour in the chicken stock or broth, cover the pot with a lid slightly ajar, and simmer gently for about 12 minutes until the potatoes are tender and the flavors meld.
- Add Beans and Kale: Stir in the drained navy beans followed by the chopped kale. Let the soup simmer uncovered for another 5–7 minutes until the kale is wilted and tender, integrating its earthiness into the soup.
- Finish with Lemon and Parsley: Stir in the chopped parsley and add a tiny squeeze of lemon juice to brighten and lift the flavors. Taste and adjust seasoning as needed with salt, pepper, or more lemon juice for balance.
- Serve: Ladle the soup into bowls and serve warm. Pair with crusty bread or your preferred side for a satisfying meal.
Notes
- For a spicier kick, add red pepper flakes when sautéing the onions.
- To make this soup gluten-free, ensure the chicken broth is gluten-free certified.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Substitute kale with spinach or Swiss chard if preferred.
- If you want a thicker soup, mash some of the potatoes or beans before adding kale.
