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–+ servings
Bowl of Italian turkey sausage and cannellini bean soup topped with kale and fresh parsley in a rustic gray bowl.

Italian Turkey Sausage and Cannellini Bean Soup with Kale

A cozy, Italian-inspired soup made with lean turkey, sweet sausage, cannellini beans, and kale simmered in a rich Parmesan broth. Brightened with lemon and finished with fresh herbs — simple, nourishing, and full of rustic flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Healthy Dinner, Soup
Cuisine: Italian
Calories: 237
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Tablespoons  olive oil, extra virgin use high-quality if possible
  • 1 large sweet yellow onion, diced
  • 4  medium carrots, diced (about 2 cups)
  • 2 medium celery ribs, diced (about 1 cup)
  • 1.4 pounds ground turkey, 97% lean
  • 3 links  sweet turkey sausage, casings removed or chicken sausage
  • 2 medium garlic cloves, minced & pasted (about 2 teaspoons)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon  fresh minced rosemary 
  • 1 teaspoon   fresh thyme 
  • 1 teaspoon  dried sage
  • 1 teaspoon  fennel seeds, toasted
  • 14.5  ounces petite-cut tomatoes canned with sweet onions and garlic
  • 64 ounces  turkey stock or chicken stock, low sodium
  • 3-4 ounces  parmesan cheese rind aged 20 months (optional)
  • 15.5 ounces cannelloni beans, canned and rinsed
  • 3 large handfuls of Tuscan kale, roughly chopped (about 3 cups)
  • 1/2 lemon freshly juiced  (about 1 Tablespoon)
  • kosher salt to taste
  • black pepper, freshly ground to taste
  • Italian parsley used for garnish
  • 1 loaf crusty rustic rosemary garlic bread, toasted for serving

Method
 

  1. Heat the oil in a large stockpot over medium-high heat. Add the diced onion and carrots, and season with salt and pepper. Cook and stir frequently for 3 minutes, then add the celery.
  2. Add the ground turkey, sausage, and garlic. Season again lightly with salt and pepper. Use a meat masher or wooden spoon to break up the meat as it cooks.
  3. Stir in the red pepper flakes, rosemary, thyme, sage, and fennel. Continue cooking until the onions are translucent and the sausage is lightly browned, about 10 minutes.
  4. Add the tomatoes, turkey stock, and Parmesan cheese rind. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes to develop flavor.
  5. Add the cannellini beans and kale. Stir in the freshly squeezed lemon juice. Simmer for another 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
  6. Warm the bread. Wrap the rustic rosemary garlic bread in foil and heat in a 350°F oven (or on the grill) while the soup finishes cooking.
  7. Serve and garnish. Ladle soup into bowls and garnish with chopped parsley and freshly grated Parmesan Reggiano. Serve with the warm bread on the side.

Nutrition

Calories: 237kcalCarbohydrates: 15gProtein: 26gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 51mgSodium: 456mgPotassium: 566mgFiber: 2gSugar: 7gVitamin A: 807IUVitamin C: 8mgCalcium: 65mgIron: 2mg

Notes

Nutrition Insight
This hearty soup is rich in protein from lean turkey sausage and beans, while kale and carrots add fiber, color, and essential vitamins. Nourishing and cozy, it’s the kind of comforting meal that’s perfect for cool-weather evenings.
Nutrition Disclaimer
Nutrition information is automatically calculated based on available data and should be considered an estimate. Exact values may vary depending on specific brands, ingredient variations, and serving sizes.

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