30-Minute Smoked Paprika Sausage and Bean Noodle Soup

Name: 30-Minute Smoked Paprika Sausage and Bean Noodle Soup
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) smoked sausage, sliced into ½-inch (1.3 cm) rounds, cut into ½-inch rounds; 1 tbsp (15 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, diced, diced into ¼-inch pieces; 3 cloves (9 g) garlic cloves, minced, minced; 1½ tsp (3 g) smoked paprika; 6 cups (1440 ml) low-sodium chicken broth; 1 can (15 oz) (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; ½ can (14.5 oz) (200 g) canned diced tomatoes with juices; 2 cups (110 g) egg noodles, small or medium, uncooked; 3 cups (90 g) fresh kale, roughly chopped, roughly chopped, tough stems removed; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A quick, warming Portuguese-inspired one-pot soup built on smoked sausage, tender white beans, and egg noodles, all seasoned with smoked paprika and finished with garlicky kale. Ready in half an hour with minimal cleanup.

Prep: 8 min
Cook: 22 min
Total: 30 min
Makes: 4 servings (about 2 cups per bowl)

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Ingredients

4 servings

12 oz (340 g) smoked sausage, sliced into ½-inch (1.3 cm) rounds, cut into ½-inch rounds
1 tbsp (15 ml) extra-virgin olive oil
1 whole (150 g) medium yellow onion, diced, diced into ¼-inch pieces
3 cloves (9 g) garlic cloves, minced, minced
1½ tsp (3 g) smoked paprika
6 cups (1440 ml) low-sodium chicken broth
1 can (15 oz) (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed
½ can (14.5 oz) (200 g) canned diced tomatoes with juices
2 cups (110 g) egg noodles, small or medium, uncooked
3 cups (90 g) fresh kale, roughly chopped, roughly chopped, tough stems removed
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (5)

Large Dutch oven or heavy-bottomed pot (4–5 quart / 4–5 L capacity)
Cutting board
Chef's knife
Wooden spoon
Measuring spoons and cups

Steps

Before you start

Measure out all ingredients before you start cooking (mise en place)
Fill a kettle with water to heat it while prepping
Rinse and roughly chop the kale
Check that your sausage is fully thawed if frozen

1
Brown the sausage
- Place the Dutch oven over medium-high heat.
- Add the olive oil, then scatter the sausage slices in a single layer.
- Let them cook without stirring for 2–3 minutes until the bottoms are browned, then toss and cook for another 2–3 minutes until the pieces are caramelized on both sides.
- Transfer the sausage to a plate, leaving the fat and fond in the pot.
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Ready when: Sausage is caramelized on both sides; you see a flavorful fond stuck to the bottom of the pot
Tip: Don't stir too early—let the meat contact the hot pot to develop a brown crust, which adds deep flavor. Smoked sausage is already fully cooked, so you're browning for flavor only.
2
Soften the aromatics
- To the same pot, add the diced onion.
- Stir occasionally over medium heat for about 3 minutes, until the onion softens and turns translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant and just slightly golden at the edges
Tip: Lower the heat to medium so the garlic doesn't burn—burnt garlic tastes acrid and bitter.
3
Add smoked paprika
- Sprinkle the smoked paprika into the pot and stir constantly for about 15 seconds.
- This 'blooms' the spice and releases its smoky oils throughout the fat, which deepens the flavor of the entire soup.
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Ready when: The paprika is fragrant and evenly distributed throughout the oil
Tip: Blooming the spice for just 15 seconds makes it taste more vibrant; don't skip this step or the paprika flavor will be muted.
4
Deglaze and build the broth
- Pour the chicken broth into the pot, stirring well to scrape up all the browned bits from the bottom (the fond).
- Add the drained white beans and the diced tomatoes with their juices.
- Return the browned sausage to the pot.
- Stir to combine and bring to a boil over medium-high heat, which should take about 3–4 minutes.
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Ready when: Mixture boils vigorously; you see large bubbles breaking the surface across the pot
Tip: Scraping the fond isn't just for flavor—it also emulsifies the fat and liquid into a richer broth.
5
Add noodles and simmer
- Once boiling, add the egg noodles and stir well to prevent clumping.
- Reduce heat to medium and simmer gently for 7–8 minutes, stirring occasionally, until the noodles are almost tender but still have a slight firmness to the bite.
- The broth should simmer gently, not boil hard, or the noodles can break apart.
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Ready when: Noodles bend and are mostly tender; they offer slight resistance when bitten but are not crunchy or chalky
Tip: Stir every 2–3 minutes to ensure the noodles cook evenly and don't clump together on the bottom.
6
Add kale and season
- Stir in the chopped kale, salt, and black pepper.
- Simmer over medium heat for another 2–3 minutes, stirring occasionally, until the kale wilts and becomes tender.
- Taste the soup and adjust the salt and pepper as needed.
- Add the red pepper flakes if you want a hint of heat.
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Ready when: Kale leaves are dark, wilted, and tender when pressed against the side of the pot; broth is evenly seasoned and delicious
Tip: Taste before serving—the beans and sausage are already slightly salty, so you may need less salt than you'd expect.
7
Serve
- Ladle the soup into bowls, dividing the noodles, sausage, beans, and broth evenly.
- Serve hot.
- A drizzle of good olive oil or a squeeze of fresh lemon juice over each bowl brightens the flavors.
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Tip: If the soup sits for more than 10 minutes, the noodles will continue to absorb broth. Add a splash of warm water or broth to each bowl if needed.

Good to know

Tips

Smoked sausage is already fully cooked and safe to eat; the internal temperature should reach 160°F (71°C) when heated through. Browning is purely for flavor.
If your broth is high in sodium, start with 5 cups (1200 ml) instead of 6 cups (1440 ml) to avoid over-salting. You can always add more liquid at the end.
For a creamier texture, stir in 2–3 tablespoons (30–45 ml) of heavy cream or crème fraîche at the very end, just before serving. This richness complements the smoky sausage.
This soup freezes better without noodles: cook everything except the noodles, cool, and freeze for up to 3 months. Thaw in the fridge and cook the noodles fresh when you reheat.

Make ahead

Prep the vegetables (dice the onion, mince the garlic, chop the kale) up to 4 hours ahead and store in separate containers in the fridge. The soup itself does not improve if made ahead and tastes best served immediately, as the noodles continue to soften.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The noodles will have absorbed much of the broth; rewarm gently in a pot over medium heat, adding a splash of broth or water to restore the soup consistency. Do not freeze, as the noodles become mushy when thawed.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → Canned chickpeas or cannellini beans. Use the same amount. Chickpeas add a slightly earthier flavor but work equally well in the broth.
fresh kale, roughly chopped → Spinach, arugula, or Swiss chard. Use 4–5 cups (120–150 g) of spinach or arugula, or 3–4 cups (100–130 g) of Swiss chard. Add at the very end for spinach/arugula, or cook slightly longer for heartier greens.
egg noodles, small or medium → Small pasta shapes such as ditalini, orzo, or small shells. Use the same weight or measure. These cook at similar rates and won't change the soup's character.
smoked sausage, sliced into ½-inch (1.3 cm) rounds → Chorizo or andouille sausage. Both are equally smoky and work well here. Andouille adds a slightly spicier kick. Use the same weight.