Nothing screams fall more than soup and while I love my share of styles, this sausage kale & white bean soup has to be in my absolute favorites. It’s simple, but so flavorful and feels so nourishing on a chilly night. Like most soups, it also gets even better after a day or two in the fridge as the flavors really develop even more.

How to pick high quality chicken stock

This is something I never paid too close attention to. Yes, I know that homemade chicken stock is always going to be the best (quality and flavor), but that just isn’t something I am making on the regular. Only recently did I notice, when flipping over to the back of the box, that most store-bought chicken stock uses a “concentrate” and contains extras like natural flavoring, etc. Ugh! After checking many different brands, I found only a couple that used actual chicken bones vs. concentrate. Two of those being: Bonafide Provisions (they have a bone broth in the freezer section, but a chicken stock that’s shelf-stable), Pacific Foods, and Kettle & Fire.

What to look out for:

Organic, when possible
Real ingredients (this means no flavorings) like: chicken, carrots, celery, herbs, etc.

What’s the difference between stock, broth, and bone broth?

Stock:

Made primarily from bones, plus aromatics like onion, carrot, and celery.
Cook time: Typically 2–4 hours.
Texture: Richer body than broth because of the collagen released from bones. It has a slightly thicker mouthfeel and will be somewhat gelatinous when chilled.
Uses: Soups, sauces, risotto, braises — it’s meant to be cooked with, not sipped.

Broth:

Made primarily from meat (sometimes with a few bones), plus aromatics.
Cook time: 45 minutes–2 hours.
Texture: Lighter, thinner, more delicate flavor compared to stock.
Use: Soups where the liquid is the main event (like chicken noodle), or sipping on its own.

Bone broth:

Made from bones (often roasted first), sometimes with a splash of vinegar to draw minerals out.
Cook time: Long and slow — 12–24 hours (sometimes more).
Texture: Extremely rich, concentrated, and gelatinous when chilled. Promoted for gut, joint, skin, and immune support thanks to higher levels of collagen, gelatin, amino acids, and minerals.
Use: Sipping as a nourishing drink or as a very nutrient-dense base for soups and stews.

Point being: you can use any of the above for this sausage kale & white bean soup and I will often even spring for the pricier bone broth if I’m looking to take the nutrient charge up a notch. Do whatever works best for you!

Prep Time 15

Cook Time 30

Servings 4 people

Ingredients

1 lb ground sausage (or removed from casing)
1 leek (sliced)
1 small white onion or shallot (chopped)
3 garlic cloves (minced)
1 tbsp freshly chopped rosemary (or 1 tsp dried)
1 lb gold potatoes (2 large or 3-4 small)
2 15oz cans of cannellini beans (one for blending)
¾ cup water
4 cups chicken stock
1 head of kale (tuscan or curly)
1 lemon (juiced)
1/2 cup freshly grated parm
salt + pepper
parmesan rind (optional)

Instructions

Heat a large pot or dutch oven over medium and cook sausage, breaking down into small pieces.
When sausage is mostly cooked/browned, add the chopped onion, leek, rosemary and garlic. Stir to combine and let cook another 5 minutes, adding a pinch of salt and pepper here. Chop the potatoes into 1 inch chunks while you're waiting.
Add chopped potatoes, white beans, and stock, stirring to combine. If you have a parmesan rind lying around, add it now! Not necessary, but does add flavor.
Bring to a boil and then lower to a simmer and cover with the lid slightly ajar. Cook for 20-25 minutes, until potatoes can be pierced easily.
In the meantime, using a bullet or immersion blender, mix one can of drained beans with 3/4 cup filtered water and blend on high until creamy. Set aside.
Remove the parmesan rind from the soup. Add chopped kale (stems removed), lemon juice, and bean purée, stirring to combine. Season with plenty of salt and pepper to taste.