Mediterranean Sausage and White Bean Soup

A bowl of beans and greens on the table.

Mediterranean Sausage and White Bean Soup

Servings 4 Servings


  • 4 tablespoons olive oil, divided
  • 1 pound ground chicken or turkey sausage
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • pinch crushed red pepper flakes
  • 4 ½ cups chicken or veggie broth, plus more if needed
  • 1 (14.5 ounce) can diced tomatoes
  • 4 sprigs fresh thyme
  • 1 Parmesan rind
  • 1 (14 ounce) can cannellini beans
  • 4 ounces chopped kale or whole spinach leaves, destemmed
  • lemon zest and juice, for finishing
  • grated parmesan cheese, for serving


  • Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-heat. Add the ground sausage and cook for 5 minutes. Transfer the cooked sausage to a plate and ser aside.
  • In the same pot used to cook the sausage, add the onion, carrots, and celery. Sauté for 5 minutes until slightly caramelized. Add the garlic and sauté for 30 seconds. Season with Italian seasoning, salt, black pepper, and red pepper flakes.
  • Pour in the broth, tomatoes, thyme sprigs, and parmesan rind. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Add the sausage back to the soup, along with the white beans, and the kale. Simmer for an additional 2-3 minutes.
  • Remove the parmesan rind and discard. Finish with lemon zest, a big squeeze of lemon juice, and remaining 2 tablespoons of olive oil. Sprinkle parmesan cheese, if desired. Enjoy!