Turkey sausage & pesto soup

Cook up some turkey or chicken sausages and combine with cannellini beans, kale and pesto to make this filling soup. Serve with crusty bread, if you like

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 324
  • fat 16g
  • saturates 3g
  • carbs 21g
  • sugars 0g
  • fibre 7g
  • protein 21g
  • salt 1.7g


  • 6 turkey or chicken sausages
  • 1 tbsp olive oil, plus extra for drizzling (optional)
  • 1 onion, finely sliced
  • 2 large garlic cloves, thinly sliced
  • 800ml vegetable stock
  • 400g can cannellini beans, drained and rinsed
  • 100g kale leaves, woody stems removed
  • ½ lemon, juiced
  • 60g green pesto
  • crusty bread, to serve (optional)


  1. Squeeze the meat out of the sausage skins and break into small pieces. Discard the skins. Heat the oil in a wide saucepan over a medium-low heat. Once hot, add the sausagemeat and cook, squashing with a spatula, until browned and slightly crispy, about 6-7 mins. Remove from the pan, transfer to a bowl and cover.

  2. Add the onion to the pan, with an extra splash of oil if the pan is looking dry, and cook for 4-5 mins until softened. Tip in the garlic and cook for 1 min. Pour in the stock, scraping to loosen any stuck-on bits at the bottom. Add the sausage back in along with the beans and bring to a gentle simmer. Cook for another 10 mins, stir in the kale in two batches and cook for a further 2-3 mins until slightly wilted. Stir in the lemon juice
    and season lightly with salt and a good amount of black pepper.

  3. Remove the soup from the heat, divide between bowls and top with a spoonful of the pesto. Drizzle over some oil and serve with crusty bread, if you like.

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