Zoup! Specialty Products provided product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed here are my own.
There’s nothing more satisfying than a warm, comforting bowl of Italian Sausage Kale Soup. This one-pot soup is full of savory flavor, high in protein, and loaded with vegetables. It’s family-friendly and can be on the table in about 40 minutes.
Soup season is in full swing, and I’ve been making a lot of hearty, chunky soups lately. I love combinations of sausage, beans and greens, and this Italian Sausage Kale Soup quickly became a new favorite. The Italian sausage brings robust seasoning, cannellini beans add creaminess and protein, and lacinato kale lends color and nutrition. For extra depth of flavor I used chicken bone broth, which gives the soup a rich, homemade taste.
The broth I used is kettle-cooked in small batches and contains no artificial ingredients or preservatives. It’s paleo-friendly, low in calories, and packaged in recyclable glass jars—so it’s a convenient and thoughtful pantry addition for soups like this.
This meal is cozy, comforting, and simple enough for weeknights. It also stores and freezes well, making it ideal for meal prep.
Why you’ll love this recipe
- Hearty and flavorful: sausage, white beans, chicken bone broth, vegetables and loads of kale make a satisfying bowl.
- Good source of protein and naturally dairy- and gluten-free as written.
- Family-friendly and ready in about 40 minutes.
- Great for meal prep: keeps in the refrigerator for up to 5 days and freezes well for months.
Recipe ingredients
This sausage, white bean and kale soup uses mostly pantry-friendly ingredients, with Italian sausage and chicken bone broth as the flavor standouts. Use the full recipe below for exact quantities.
- Italian sausage — brings herbs, garlic and spices. Pork, chicken or turkey sausage will work; remove casings if using links.
- Chicken bone broth — adds depth and a rich base; substitute your favorite chicken broth if needed.
- Vegetables — onion, carrots, celery and garlic form a classic mirepoix; fire-roasted diced tomatoes add color and flavor. Lacinato kale is used here but Swiss chard or baby spinach are fine substitutes.
- Cannellini beans — provide creaminess and protein; other white beans may be substituted.
- Fresh herbs and lemon — thyme and rosemary (fresh or dried) enhance the flavor; finish the soup with lemon juice to brighten the dish.
- Parmesan cheese — optional garnish; the soup is dairy-free without it.
See the recipe card below for the full ingredient list and quantities.
How to make sausage and kale soup
Plan about 10 minutes for prep and roughly 30 minutes for cooking. Prepping the vegetables in advance makes this especially quick on busy nights.
Pro tip: Chop the onion, carrots and celery ahead of time to shave minutes off dinner prep.
- Brown the sausage: Heat oil in a Dutch oven or large pot over medium. Add the sausage, break it into chunks and cook about 8 minutes until browned and cooked through. Remove with a slotted spoon and reserve, leaving about 1 1/2 tablespoons of fat in the pan.
- Sauté the vegetables: Add onion, carrots, celery and garlic to the pot and cook 5–6 minutes until softened.
- Simmer the soup: Stir in diced tomatoes and chicken bone broth, scraping up any browned bits. Return the sausage to the pot and add the bay leaf, thyme, rosemary and cannellini beans. Simmer 10–15 minutes until vegetables are nearly tender.
- Add the greens and finish: Add the kale and cook until wilted, about 5–10 minutes. Remove herb stems and bay leaf, stir in lemon juice, and season with salt and freshly ground black pepper to taste. Serve with grated parmesan if desired.
Recipe FAQs
Stored in an airtight container, the soup will keep up to 5 days in the refrigerator. Reheat gently on the stove or in the microwave.
Absolutely. Chop the vegetables up to 3 days ahead for faster weeknight assembly.
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe notes
- Prep tip: Prepare vegetables in advance to speed up dinner on busy nights.
- Sodium content will vary depending on the brands of Italian sausage and broth used.
- The parmesan garnish is optional, so the recipe remains dairy-free without it.
- Not a fan of kale? Use Swiss chard or baby spinach instead.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
More soup recipes you’ll love:
- Autumn vegetable soup
- Avgolemono (Greek lemon chicken soup)
- Classic chicken vegetable soup
- Instant Pot vegetable soup
- Mushroom barley soup
- Slow-cooker turkey wild rice soup
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Italian Sausage Kale Soup
Servings: 6 • Prep: 10 mins • Cook: 30 mins • Total: 40 mins
Summary: Italian Sausage Kale Soup is high in protein, full of flavor, and loaded with vegetables, white beans and kale. Top with parmesan for an easy, family-friendly dinner.
Equipment
- Large Dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed (sub chicken or turkey if desired)
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 15 ounces fire-roasted diced tomatoes
- 6 cups chicken bone broth
- 1 bay leaf
- 1 sprig fresh thyme (or 1 tsp dried)
- 1 sprig fresh rosemary (or 1 tsp dried)
- 15 ounces cannellini beans, rinsed and drained
- 1 bunch lacinato kale, stems removed and chopped
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Heat oil in a Dutch oven over medium heat. Add the sausage, break into pieces, and cook about 8 minutes until browned. Remove sausage and reserve, leaving 1 1/2 tablespoons fat in the pot.
- Add onion, carrots, celery and garlic; sauté 5–6 minutes until softened.
- Stir in diced tomatoes and broth, scraping up browned bits. Return sausage to pot, then add bay leaf, thyme, rosemary and beans. Simmer 10–15 minutes until vegetables are nearly tender.
- Add kale and cook until wilted, about 5–10 minutes. Remove bay leaf and herb stems. Stir in lemon juice and season with salt and pepper. Serve with parmesan if desired.
Notes
- Chop vegetables ahead of time to speed dinner prep.
- Adjust sodium to taste based on your broth and sausage choices.
- Refrigerate up to 5 days or freeze up to 3 months.
Nutrition (per serving, estimated)
Calories: 406 kcal • Carbohydrates: 25 g • Protein: 19 g • Fat: 27 g • Sodium: 1720 mg (estimate)
All recipes and images © Flavor the Moments.