High Protein Chicken Sausage, White Bean and Kale Soup is a hearty one-pot dinner with 29 grams of protein per serving.
You’ll make it with Italian chicken sausage, cannellini beans, kale, tomatoes, carrots, celery, garlic, and chicken broth.
The chicken sausage and beans make the soup filling enough for dinner without needing much on the side. Kale adds plenty of vegetables, while Italian seasoning and a little lemon juice keep the broth from tasting flat.
Crushed red pepper flakes are optional, so you can leave them out when serving anyone who prefers less heat.
This is also a useful recipe for meal prep since one batch makes six servings. Serve it on its own or add bread or a sandwich when you want a larger meal.
A large Dutch oven and a wooden spoon handle most of the work, and measuring cups and spoons help keep the broth and seasonings consistent.
Why You’ll Love This High Protein Chicken Sausage, White Bean and Kale Soup
29 Grams of Protein
Each serving has 29 grams of protein from chicken sausage, cannellini beans, and the other ingredients.
One-Pot Dinner
Everything cooks in one Dutch oven, which keeps the amount of cookware down.
Plenty of Vegetables
Carrots, celery, tomatoes, onion, and kale add vegetables throughout the soup.
Good for Meal Prep
The recipe makes six servings, so you can portion the leftovers for lunches or dinners later in the week.
Hearty for Fall and Winter
Beans, sausage, vegetables, and broth make this a filling choice for cooler weather.
Ingredient Substitutions
Cannellini Beans
Great Northern beans or navy beans can replace the cannellini beans.
Kale
Baby spinach can replace the kale. Since spinach softens faster, it won’t need as much time to become tender.
Chicken Sausage
Cooked turkey Italian sausage can replace the chicken sausage.
Diced Tomatoes
No-salt-added crushed tomatoes can work if you prefer a less chunky tomato texture.
Chicken Broth
Vegetable broth can replace the chicken broth, although it will change the flavor slightly.
Fresh Lemon Juice
Bottled lemon juice can work when fresh lemon isn’t available.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
High Protein Chicken Sausage, White Bean and Kale Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 16 ounces cooked Italian chicken sausage sliced
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasonings
- ¼ teaspoon crushed red pepper flakes optional
- 2 cans (15-ounce each) no-salt-added cannellini beans well drained and rinsed
- 1 can (14.5-ounce) no-salt-added diced tomatoes
- 6 cups low-sodium chicken broth
- 6 cups chopped kale thick stems removed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the sliced chicken sausage. Cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 30 seconds, stirring constantly.
- Add the cannellini beans, diced tomatoes, and chicken broth.
- Increase the heat to medium-high and bring the soup to a boil.
- Reduce the heat to medium-low. Cover and simmer for 15 minutes.
- Add the kale, salt, and black pepper. Simmer uncovered for 5 to 7 minutes, or until the kale is tender.
- Add the lemon juice and stir well.
- Remove the Dutch oven from the heat.
Notes
Tips and Tricks
Cut the vegetables evenly – Similar-sized pieces help the carrots, celery, and onion become tender at about the same time. Adjust the broth after storing – The beans and vegetables may absorb some broth in the refrigerator. Add a small amount of broth when reheating if needed.Storing and Reheating
Refrigerate – Store cooled soup in an airtight container in the refrigerator for up to 4 days. Freeze – Freeze cooled soup in freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. Reheat on Stovetop – Place the soup in a saucepan and warm over medium-low heat, stirring occasionally, until heated through. Reheat in Microwave – Place one serving in a microwave-safe bowl and heat until hot, stirring partway through.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
