Kale and Sausage Soup Recipe

A bowl of soup with kale, sausage, carrots, and shredded cheese. A spoon rests in the bowl on a burgundy cloth, with cherry tomatoes and a pot in the background.

5 from 2 votes

Kale and Sausage Soup Recipe

Cozy, comforting, and our go-to for chilly nights—keep this kale and sausage soup recipe close; it's the kind of tried and tested recipe you'll crave when temperatures drop. Simple ingredients transform into a hearty, satisfying meal that's even better the next day.

Prep Time10

Cook Time1 30

Additional Time5

Total Time1 45

Course: Soups & Stew Recipes

Cuisine: American

Servings: servings

Calories: 320kcal

Author: Kita Roberts

Equipment

dutch oven

Ingredients

2 lb ground sausage Italian or hot sausage, depending on your taste
1 onion diced
Kosher salt
2 carrots diced
2 celery diced
4 Garlic cloves minced
1 tsp Red pepper flakes optional
1 tbsp Italian Seasoning
½ cup White wine
14 oz Diced tomatoes fire roasted if you have them
6 cups Chicken broth
14 oz beans rinsed and drained. We used lupini beans because they are low-carb and higher in protein but use cannellini beans if desired
2 large bunches fresh Kale stems removed and chopped
Freshly ground black pepper
Grated parmesan cheese

Instructions

Start by browning your sausage in a large Dutch oven over medium-high heat.
Break up the sausage as it cooks, into smaller chunks, about ½” large.
When the sausage has almost completely browned, add in the onion season with a pinch of salt.
Sauté for 5 to 7 minutes longer until the onion has softened and is starting to brown on the edges.
Add the carrots and celery and sauté for 3 to 5 minutes longer.
Stir in the garlic, red pepper flakes, and Italian seasoning and cook for 30 seconds.
Deglaze the pan by slowly pouring in the white wine and scraping up any browned bits stuck to the bottom with a wooden spoon.
Stir in diced tomatoes and the chicken broth, reserving 1 cup.
Add the beans and let the soup come to a boil.
Lower the heat to allow the soup to gently simmer for 45 minutes.
Stir in the kale, a little at a time until completely incorporated, adding the remaining broth if needed to loosen the soup up.
Let the soup cook for 15 minutes longer until the kale is tender.
Right before serving, bring the heat back up to medium to make sure every bowl is piping hot.
Ladle into individual serving bowls and sprinkle with freshly ground black pepper and as much parmesan cheese as you like.

Notes

Ground sausage: This soup works great with sweet or hot Italian sausage, use what's right for your family or a pound of each for a good balance.
Red Pepper Flakes: If you know you've got family that can't handle heat, omit the red pepper flakes and serve them as an optional topping.
If using lupini beans: Read the package. Ours needed to be individually removed from their waxy shell and boiled to soften, adding to the cooking time. They are a great option for low-carb diets but may not be worth the hassle if you're in a hurry.

Nutrition