When the weather turns chilly, nothing satisfies quite like a hearty bowl of Sausage and Kale Soup. This rustic, Italian-inspired dish combines savory sausage with nutrient-packed kale in a rich, flavorful broth that warms you from the inside out. It’s the kind of meal that feels like a hug in a bowl.
What makes this soup special is how the spicy sausage infuses the entire pot with its robust flavor, while the kale adds a pleasant earthiness and beautiful color contrast. In just 45 minutes, you’ll have a complete meal that tastes like it’s been simmering all day – perfect for busy weeknights or lazy weekends alike.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners
- One-pot meal means minimal cleanup afterward
- Packed with nutrients from kale and other vegetables
- Hearty enough to serve as a complete meal
- Tastes even better the next day, making leftovers a treat
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage, removed from casing
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in large pot over medium heat. Cook sausage until browned, breaking up with spoon, 5-7 minutes.
- Add onion and garlic, cook until softened, 3-4 minutes.
- Stir in broth, tomatoes, kale, beans, thyme, salt, and pepper. Bring to boil.
- Reduce heat and simmer 20-25 minutes until kale is tender.
- Serve hot.
Tips & Variations
- For a spicier soup, use hot Italian sausage or add more red pepper flakes.
- Substitute spinach or Swiss chard if kale isn’t available.
- Make it creamier by adding ½ cup of heavy cream in the final 5 minutes of cooking.
- For a heartier version, add 1 cup of diced potatoes along with the vegetables.
- This soup freezes beautifully for up to 3 months – just leave out the kale and add fresh when reheating.
- For a Mediterranean twist, add a tablespoon of tomato paste when cooking the vegetables.
Serving Suggestions
Serve this robust soup with a chunk of crusty Italian bread or garlic bread for dipping into the flavorful broth. A simple side salad with a light vinaigrette makes this a complete meal.
For a special touch, provide small bowls of extra toppings like additional red pepper flakes, chopped fresh herbs (parsley or basil), or a drizzle of good olive oil so everyone can customize their bowl.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup will thicken as it sits; add a splash of broth when reheating if needed.
- For best flavor, remove kale stems completely as they can be tough and bitter.
- The soup is done when the kale is tender but still bright green.
FAQs
Can I use frozen kale instead of fresh?
Yes! Frozen kale works well in this recipe. No need to thaw first – just add it directly to the soup and cook until heated through.
Is this soup gluten-free?
The soup is naturally gluten-free, but always check your sausage and broth labels to ensure they don’t contain gluten ingredients.
Can I make this in a slow cooker?
Absolutely! Brown the sausage and sauté the vegetables first, then transfer to a slow cooker with the broth and beans. Cook on low for 6-8 hours, adding the kale during the last 30 minutes.
How can I make this vegetarian?
Substitute the sausage with plant-based sausage or 8 oz of sliced mushrooms, and use vegetable broth instead of chicken broth.
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