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Tuscan Sausage, Bean, and Kale Soup

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This Tuscan Soup with Sausage, Beans, and Kale is a spicy, flavorful soup that’s absolutely perfect for Springtime! Its main feature is the delicious golden broth, but there’s plenty of good stuff in there to make it hearty and filling. I know, it sounds like it might be a lot of work… but it all comes together quickly enough for any night of the week! And to really bring it all together, I love to top it off with some croutons and extra Parmesan cheese.

A couple months back, Eric and I went to Olive Garden. It’s not a place we go all that often. But we had an unused Christmas gift card, so one of us said “Hey, here’s an idea – let’s get over to Olive Garden before we lose this gift card for 3 years under the couch cushions or in the bottom of a hamper!”

I ordered the endless soup & salad (because I’m totally a soup and salad kinda gal), and I realized I had never tried the soups at the OG before. First, I went for a bowl of their Zuppa Toscana, thinking that I probably wouldn’t be a fan. Because, who in the world wants warm, limp kale in a soup?? It’s not something I was lining up to try, that’s for sure. Then I brought the first spoonful to my lips, and… Holy cow guys, holy C-O-W! The taste was amazing. I couldn’t entirely deal with the savory, spicy, steamy perfection in front of me. I decided right then and there that I would work to recreate this soup, so all of us can enjoy it in the comfort of our own homes… and of course, make it a lil bit Skinnyish, so it’s guilt-free!

Instead of trying to do it exactly the same, I ended up putting my own spin on it, as usual. I was inspired most by the outstanding burst of flavors and the usage of kale, and decided to do this Tuscan Sausage, Bean, and Kale Soup. It’s full of healthy ingredients like Sweet Italian Turkey Sausage, Great Northen Beans, Kale, and a rich savory broth that’s just slightly spicy. And if that isn’t enough to get you on board, this is also one of those magical foods that gets better each and every day it sits in the fridge!

Now let’s make some delicious Tuscan Sausage, Bean, and Kale Soup!

I don’t think I’ve ever met a recipe for soup that doesn’t call for dicing up onion and garlic, so let’s start off by chopping up a large onion, and finely chop about 4-5 cloves of garlic, until minced. If you love garlic, throw more in there! Your heart knows how much garlic to use, but in case you’re not super familiar with cooking, use 4-5 cloves to be on the safe side.

Grab some curly Kale, chop or rip it up into little pieces (about quarter size), and set it aside for later.

Grab one pound of Sweet Italian Turkey Sausage. (Regular Italian Turkey Sausage works too!) I’ve only been able to find this stuff in link form, so I just grab a knife and cut down the side to remove the casing.

Toss the Italian turkey sausage into a large pot/dutch oven along with one heaping teaspoon of red pepper flakes, and a couple pinches of kosher salt. Cook over medium heat, and break it up with a spatula until it’s cooked through. Remove the sausage and set it aside.

If you’re lookin’ for a good dutch oven, Tap here for the one I have! I love it. I bought the classic white one so that it would match my kitchen and it sits on top of my stove all the time. It’s my favorite thing to make big batches of soup.

In the same pot, over medium heat, add two teaspoons of olive oil followed by your diced onions and minced garlic, and one and a half cups of shredded carrots.

You can easily just cut up some whole carrots. But I’ve had these shredded carrots on hand lately, because I’ve been making a ton of side chopped salads. You can find these convenient bags of the pre-shredded carrots in the produce section, near the other carrots. They’re a great time-saver and step-saver, and it’s easy to throw it right into this soup, and pretty much anything else that calls for carrots.

Continue to cook until until the carrots and onions are softened. Then add about 8 cups of low sodium chicken broth, and bring to a boil.

This stuff right here is a real gem! Don’t leave the grocery store without it. I always add this to soups, stews, and homemade gravy. It really packs extra flavor into meals. I add about two teaspoons into the soup, just as it’s coming to a boil!

Toss in a can of Great Northern Beans. No need to rinse them, but go ahead and drain the cans before adding the beans.

Now let’s make a quick slurry, alright? No don’t run away, it’s easy! Just put about four tablespoons of flour in a small bowl and add 2 or 3 tablespoons of milk, then whisk it together extremely well to make a paste. Add this slurry to the soup while it’s at a gentle boil, and stir it in well, until the soup is slightly thickened.

When the soup has thickened up just a bit, reduce the heat to low, add the sausage back in along with the rest of the milk. Then toss in a fourth of’a cup of Parmesan cheese for somethin’ extra special!

Add in the chopped kale, and stir it all about. I know it might sound kind of weird, but man, it’s so good, y’all. I promise! It’s like I’m eating a salad in the soup. Okay, that sounds kind of gross. It’s not it’s so good. And kale is some sort of super food. So eat this soup and feel like soup-er woman. Get it? Ahh… Did I mention it’s day light savings today? Ha!

Now folks, please be sure to salt and pepper to taste! It’s definitely going to need a bit, but I won’t tell you how much. We all have our own preference for saltiness, and the very last thing in the world I want is for it to be too salty for ya!

Remember, we can add salt at any time – from the very first steps of preparation, right up to when it’s fully cooked and served, in a bowl on the table. The person who’s eating can always make it a tiny bit saltier, if they decide… but if the cook adds too much at any point, it can be ruined. This has happened to all of us, and it’s a cryin’ shame.

I know it’s March 10th, and I know Spring is coming. I mean, I think Spring is finally coming… the weather people tell me it’s coming. But I decided to send out one more hot soup recipe, before soup season is officially over… because y’all are gonna love this one, I just know it.

This Tuscan Sausage, Bean, and Kale Soup is gonna make the perfect addition to your menus this week, and it’s one of those things that goes into the fridge and then reheats even better. So be sure to pack it up to-go for lunch hour. We like to add some croutons and sprinkle the top with a little extra Parmesan cheese, and then enjoy a big ol’ chopped salad on the side. It’s lighter, but also hearty, and so delish!

I hope you make this soon! Please remember to let me know how it goes in the comments section below, on Instagram, or Facebook!

With love, from my kitchen to yours, Star

Tuscan Sausage, Bean, and Kale Soup

This Tuscan Sausage, Bean, and Kale Soup is both brothy and surprisingly filling. It’s got a hint of that authentic Italian spice, and the kale and beans end up the perfect consistency – not chewy, and not mushy, but juuust right!
Print Recipe
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins


  • 1 lb sweet italian turkey sausage, raw if only available in links-remove casings
  • 1 tsp red pepper flakes
  • 2 tsp olive oil
  • 1 large yellow sweet onion chopped (red onion works, but sweet onion works best)
  • 4-5 cloves garlic minced
  • 1-1/2 cups carrots shredded/diced
  • 8 cups Chicken Broth, low sodium
  • 1/2 tsp Oregano
  • 2 tsp Better Than Bouillon roasted chicken base found in the grocery store near the canned soups and broth
  • 1 15 oz can Great Northern Beans (1½ cups) drained, but not rinsed
  • 3 tbsp All-Purpose Flour
  • 2/3 cup 1% Milk (reserve 2-3 tbsp to make slurry)
  • Salt and Pepper to taste
  • 3 cups Kale chopped or torn into small pieces
  • 1/2 cup parmesan cheese grated


  • Cook the Italian sausage and red pepper flakes together in a dutch oven or large pot over medium-high heat until crumbled and browned. Set aside.
  • In the same dutch oven/pot add olive oil and cook onions, carrots, garlic, oregano, and a couple pinches of salt & pepper for about 4 minutes or until soft. 
  • Pour chicken broth into the dutch oven/pot with the carrot and onion mix. Bring to gentle boil. Add chicken base and beans. Cook for about 10 minutes to let flavors mingle. 
  • While soup is cooking, make a quick slurry: In a small bowl add 1/4 cup of flour and then 2-3 tbsp of milk. Whisk together extremely well to form a paste. Stir into the soup while it’s gently boiling. Continue to stir well until the soup is lightly thickened. 
  • Reduce heat to medium and add the italian sausage crumbles back in along with the rest of the milk and parmesan cheese. Mix in the kale just before serving. 
  • Salt and Pepper to taste! It will need it. 
  • Eat & Enjoy! 


Suggested serving size: 1-1/2 cups
calories: 327, Fat: 9g, Saturated Fat: 2g, Carbohydrates: 34g, Fiber: 8.5g, Sugars: 6g, Protein: 23.5g
WeightWatchers Points: 5 Points
Inspired by the Super Delicious Zuppa Toscana on tasteofhome.com
Servings: 6
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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  1. 5 stars
    Our favorite soup to make!! Super easy to give to our baby too, we just scoop the veggies and meat out and he goes to town! #top2021

  2. 5 stars
    We all love this one at our house! It is so good, and full of veggies! I tend to make it year round, even when it’s hot outside. It’s that good!


  3. 5 stars
    This is great! I had the same issue with the slurry that others did, so I’ll fix that next time! It is still great! It says in the narrative of the recipe to do 1/4 cup Parmesan, but 1/2 cup on the Ingredient list. I did 1/2 before I noticed, so my WW points were definitely higher! I will just do 1/4 next time to keep the points down!

  4. This was so good!!!!! Next time I would add more beans (I’m a bean lover) and more kale. I was skeptical of reheating, picturing the limp kale but it was delicious. Fantastic cheap, easy, and healthy soup!

    1. I’m so happy you enjoyed it Sonya! Thank you for letting me know. I love the way this one reheats too! I too thought it would be gross mush when I went to reheat with the kale, but the flavors just all work so well!

  5. 5 stars
    This is one of my favorite soups of all time and you’ve made it attainable at home! Delish! And my 5 year old loves it, too! (Tried it once without the “Better than Bullion” and definitely don’t recommend that…lol).
    @micahsmommy5966 IG

  6. 5 stars
    One of my favorite soups to make! I like that you can add some red pepper flakes to spice it up, or keep it more mild for the kids. The kale adds a beautiful brightness and so much texture. The sausage, the Parmesan, ugh it’s 6am and I want to eat some right now! If you haven’t made it, I highly recommend! @kermotta

  7. 5 stars
    Hi, I love this recipe! May I use one of your soup pictures in a little meal planning ebook if I give you photo credit? If so (hope so! :), please advise who I’d credit. Thank you.

    1. Hi there! I’m sorry, but no you may not use my photo or recipe for your ebook. If you’re interested in purchasing the photo and recipe for your ebook then you can email me at [email protected] and we can discuss details! Thank you! -Star

  8. 5 stars
    Made this with chicken sausage because the store didn’t have turkey. I really enjoy all your recipes!!!!!

  9. Hey there!
    I just put in the nutrition into the calculator and the green it came up 9 points. Am I missing something? BTW it’s ridiculously good and worth it either way. Thanks!!

    1. Same thing happened to me…I got 9 pts in Blue Plan if I enter the nutrional value but if I enter each item in the recipe maker I got 5 pts Blue. I’ll stick to Recipe Maker 🙂

      1. The nutritional information includes ALL ingredients (all zero point foods) so that’s why if you enter the nutritional information it will be higher points. I use the recipe builder to build recipes. The nutritional information is provided for people who aren’t doing WW, but still want the neutron facts. I hope that helps!

  10. 5 stars
    Made this tonight again, having now done it multiple times in the last few months. It is always a favorite. I substitute spinach for the kale. It is simply delicious

  11. 5 stars
    Made for the first time tonight. Had a little trouble as my slurry turned to “dumplings.” Definitely making it more carefully next time! Such a yummy recipe for this WW newbie. Thank you!

    1. I’m so happy you enjoyed, Sarah! Slurrys can do that from time to time. Next time, try to whisk it a little extra (or even put the mix into a jar and shake it real good). Thanks for stopping back by to let me know how it went!

    2. 5 stars
      I made it for the first time too and had the same problem. Took out the pieces of cooked flour and did another slurry. This time pouring slowly and stirring worked.
      I saw on a cooking show that you can also add the flour to the cooking veggies, cook a bit then add milk. I might try that next time.
      This recipe is delicious! My husband doesn’t really like soups but really liked this.

      Love this Zuppa Toscana!!!!

  12. LOVE IT. It has such great flavor. I love making soup in the cool weather months. This will definitely be on my rotation.

    1. Hey Erika! I’m sorry, I actually haven’t gotten a chance to freeze this one because it’s gone so fast after I make it. Haha! I think it should do okay in the freezer though.

  13. 5 stars
    This was absolutely delicious! Made it for dinner tonight. Used cannellini beans as I only had one can of Great Northern. So easy to make and great taste. Added a small turkey sandwich. Perfect dinner!

    1. I’m so happy you enjoyed it Jackie!! I wanted this soup to really shine flavor wise so I’m so happy you enjoyed!

  14. 5 stars
    Made this for the first time yesterday because I wanted to get in one more pot of soup before the weather warms up! It was delicious..a winner for both my husband and I! Love all your recipes but this one might be my favorite (well at least until I try the next one)!

    1. Hey Sarah! Thank you soooo much for letting me know this! I’m so bummed I started to work on this recipe so late in the “soup” season because it’s definitely one of my favorites too and it’s gonna be summer before too long. I hope you love whatever you try next too.

  15. 5 stars
    The flavor was out of this world. I don’t know what I did wrong but I had trouble getting the slurry to dissolve. I had chunks of what I called dumplings in my soup.

    1. Hey Dee! I’m so happy you enjoyed. It’s possible it wasn’t mixed enough so there was “dry” flour pockets. Try adding a tiny bit of water to the slurry next time to ensure it’s mixed well if it doesn’t seem like it is.

  16. 5 stars
    I loved it, just when I made the slurry, all it did was make my soup chunky. What is it supposed to do and what could I be doing wrong?

    1. Try to whisk it together better most likely. A Slurry helps to thicken up the soup. So happy you enjoyed despite that!

  17. 5 stars
    Delicious! Used white kidney beans as I couldn’t find great northern beans. Will definitely make again. Thanks for another great recipe!

  18. 5 stars
    Another stellar recipe! I made this Monday night for dinner and the hubby couldn’t stop raving about it…he even went back for seconds. It was a breeze to whip together and the flavors were just amazing

  19. I am SO excited about this recipe!! I can’t wait to try it. If I will be reheating the soup would you recommend always throwing in the kale right before eating, or can I throw it all in? Thanks!

  20. 5 stars
    This was awesome! Will definitely be making again and again, thanks ! Keep the new Recipes coming!

    1. After a few adjustments, I cooked mine in the crock pot. Turned out great, and the house smelled so good all afternoon! I cooked the sausage, and sauteed the onion, garlic and bite size carrots in the pan drippings. I placed everything in the crockpot, including the beans/kale, and cooked it on high 4 hours. Used chicken broth/cornstarch to thicken it. Sprinkled grated parmesan as it was served with cornbread.

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