Hearty Italian Sausage and Kale Soup Recipe

Zoup! Specialty Products provided product for the purpose of this post and compensated me for my time. As always, the opinions below are my own.

There’s nothing more comforting than a steaming bowl of Italian Sausage Kale Soup. This hearty one-pot meal combines savory Italian sausage, tender cannellini beans, vibrant kale and a rich chicken bone broth for deep, satisfying flavor. It’s high in protein, loaded with vegetables, naturally gluten- and dairy-free as written (parmesan on top is optional), and comes together in about 40 minutes—perfect for weeknights or meal prep.

Why you’ll love this recipe

• This soup is hearty and deeply flavorful thanks to the Italian sausage, garlic, herbs and a robust chicken bone broth.
• It’s a great source of protein and fiber from the sausage and beans, while kale brings vitamins and color.
• Family friendly and straightforward—ready in about 40 minutes.
• Stores well in the fridge for up to five days and freezes nicely for up to three months.

Recipe ingredients

This Italian Sausage Kale Soup uses familiar pantry ingredients with two standout additions: Italian sausage for seasoning and chicken bone broth for depth. Below is the full ingredient list and simple notes so you can tailor the soup to your tastes.

• Olive oil – a tablespoon to sauté.
• Italian sausage (1 lb) – remove casings if using links. Pork is classic, but chicken or turkey sausage work well too.
• Onion (1 medium) – chopped.
• Carrots (2 large) – chopped.
• Celery (2 stalks) – chopped.
• Garlic (3 cloves) – minced.
• Fire-roasted diced tomatoes (15 oz) – adds color and a hint of smokiness.
• Chicken bone broth (about 6 cups) – imparts a rich, savory base. Use your preferred chicken broth if desired.
• Bay leaf, fresh thyme and rosemary – use one bay leaf and a sprig each of thyme and rosemary (or 1 tsp dried each).
• Cannellini beans (15 oz) – rinsed and drained; any white bean will do.
• Lacinato kale (1 bunch) – stems removed and leaves chopped; substitute Swiss chard or baby spinach if preferred.
• Fresh lemon juice (2 tbsp) – brightens the finished soup.
• Salt and freshly ground black pepper – to taste.
• Parmesan cheese (optional) – for serving, if desired.

Tip: Prep vegetables ahead to speed the cooking process on busy nights.

How to make sausage and kale soup

Basic prep takes about 10 minutes, and the full recipe finishes in roughly 40 minutes. The method is simple and forgiving.

1. Brown the sausage: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook about 8 minutes until browned and cooked through. Transfer the sausage to a bowl and discard all but about 1½ tablespoons of the rendered fat.
2. Sauté the vegetables: Add the chopped onion, carrots, celery and garlic to the pot and cook 5–6 minutes, until softened.
3. Add tomatoes and broth: Stir in the diced tomatoes and pour in the chicken bone broth, scraping up any browned bits. Bring to a boil, then reduce heat to a gentle simmer.
4. Simmer with beans and herbs: Return the sausage to the pot and add the bay leaf, thyme, rosemary and cannellini beans. Simmer 10–15 minutes, until the vegetables are nearly tender.
5. Finish with kale and lemon: Add the chopped kale and cook 5–10 minutes until wilted and tender. Remove the bay leaf and herb sprigs, stir in the lemon juice, and season with salt and pepper to taste. Serve hot with parmesan if you like.

Recipe FAQs

Recipe notes

• Make it faster: Prepping the vegetables ahead of time is the easiest way to shorten evening cooking.
• Sodium levels depend on the brands of sausage and broth you use; adjust salt to taste at the end.
• The recipe is dairy-free as written; add parmesan only if you want a little richness at serving time.
• If you don’t like kale, swap in Swiss chard or baby spinach.
• Store leftovers in the refrigerator for up to five days or freeze for up to three months.

Nutrition (estimated)

Per serving (estimate): Calories: 406 kcal; Carbohydrates: 25 g; Protein: 19 g; Fat: 27 g; Sodium will vary by ingredients. Use the ingredient labels you have for a more precise calculation.

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 and tag me @flavorthemoments on social media so I can see your version.

Italian Sausage Kale Soup — Recipe Summary

Ingredients

• 1 tablespoon olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 15 oz fire-roasted diced tomatoes
• About 6 cups chicken bone broth
• 1 bay leaf
• 1 sprig thyme (or 1 tsp dried)
• 1 sprig rosemary (or 1 tsp dried)
• 15 oz 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

1. Heat oil in a Dutch oven over medium heat. Brown the sausage, breaking it into pieces, about 8 minutes. Remove with a slotted spoon and set aside. Leave about 1½ tablespoons of fat in the pot.
2. Add onion, carrots, celery and garlic and cook 5–6 minutes until softened.
3. Stir in tomatoes and broth, scraping up browned bits. Bring to a boil, then lower to a simmer.
4. Return the sausage to the pot and add bay leaf, thyme, rosemary and beans. Simmer 10–15 minutes until vegetables are nearly tender.
5. Add kale and cook 5–10 minutes until wilted. Remove bay leaf and herb sprigs, stir in lemon juice, and season with salt and pepper. Serve hot; garnish with parmesan if desired.

Notes

• Prep vegetables up to three days ahead for faster weeknight cooking.
• Sodium varies by product—adjust salt after tasting.
• Freeze cooled soup in airtight containers for up to three months.

All recipes and images © Flavor the Moments.