Tuscan Sausage, White Bean & Kale Soup

Tuscan Sausage, White Bean & Kale Soup

Author: Allie, Hamama Success Manager

Prep Time: 15 min

Cook Time: 25 min 

Makes: 6-8 servings 

There’s nothing better than a hearty, warming and satisfying soup once the cold weather hits. This Tuscan sausage, white bean and kale soup is a great change-up from the typical chicken noodle with white beans, Italian sausage and kale in a flavorful & creamy  broth. Fresh microgreens on top take it to the next level. Make a pot, get cozy and enjoy!


  • 1 lb ground Italian sausage (mild or spicy)
  • 4-5 large carrots, peeled and sliced
  • 4-5 ribs celery, sliced
  • 1 large yellow onion, chopped
  • 3 tbsp tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 bay leaf 
  • 1 tsp salt, or more to taste
  • ¼ tsp black pepper, or more to taste
  • ¼ teaspoon red pepper flakes (optional, for heat) 
  • 7 cups low sodium chicken broth
  • Dash of amino acids (optional, for umami)
  • 2 (15 oz) cans white kidney beans 
  • 2 cups fresh kale, chopped
  • ½ cup heavy cream, or more to reach desired creaminess 
  • ⅓ cup freshly grated Parmesan, or more as desired for flavor 
  • 12 oz - 1 lb bag of short-grain pasta, such as elbow (You could also use tortellini)


  • Shredded or grated Parmesan cheese
  • Hamama microgreens 
  • Crusty bread for dipping 



  1. Heat a large dutch oven or soup pot over medium-high heat. Add a drizzle of olive oil.
  2. Add the sausage (season with salt and pepper) and cook, stirring often, until lightly browned.
  3. Add carrots, celery and onion and cook over medium-high heat until onion is softened and beginning to brown, about 4-5 minutes (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer).
  4. Add the tomato paste, garlic, salt, thyme, oregano, parsley, pepper and red pepper flakes and cook for 1 minute.
  5. Add diced tomatoes and chicken broth and scrape the bottom of the pan to release any bits that might be stuck on the bottom. Add a splash of amino acids if desired.
  6. Drain and rinse the beans. Add them to the soup and bring to a simmer. Cover and reduce heat to medium low. Simmer until vegetables are just tender but not mushy.
  7. Meanwhile, cook the pasta according to package instructions in a separate pot of boiling water. I like to boil the noodles separately (and keep them separate from the soup after) to ensure the veggies don’t get overcooked and so the noodles don’t absorb too much of the broth. Drain, toss in olive oil and a sprinkle of salt and set aside.
  8. To the soup, add kale, cream and Parmesan cheese. Taste and adjust seasonings as needed. Add some noodles to a bowl and top with the soup, stirring to combine.  Serve with crusty bread and a garnish of microgreens and additional Parmesan cheese. Enjoy!

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