Sausage and Kale Soup
This hearty sausage and kale soup combines savory Italian sausage with nutrient-packed kale and vegetables in a flavorful broth. Ready in just 45 minutes, it's the perfect balance of wholesome and satisfying—ideal for chilly evenings, meal prep, or whenever you need a comforting bowl that's still good for you.
Ingredients
- 1 pound Italian sausage sweet or hot, casings removed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 6 cups chicken broth
- 2 medium potatoes diced (Yukon Gold or russet)
- 1 bunch kale stems removed and leaves chopped (about 4-5 cups)
- 1 can 15 oz white beans, drained and rinsed (optional)
- 1 tablespoon lemon juice
- 2 bay leaves
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Crusty bread for dipping optional but highly recommended
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Add the diced onion, carrots, and celery to the pot with the sausage. Cook for about 5 minutes until the vegetables begin to soften, stirring occasionally.
- Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for about 30 seconds until fragrant. Don't let the garlic burn or it will become bitter.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—that's pure flavor!
- Add the diced potatoes and bay leaves to the pot. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cook for about 15 minutes, or until the potatoes are just tender when pierced with a fork.
- If using canned beans, add them now and continue simmering for another 5 minutes.
- Stir in the chopped kale, a few handfuls at a time, letting it wilt down before adding more. The kale will seem like a lot at first but will shrink considerably as it cooks.
- Simmer for another 5-7 minutes until the kale is tender but still has some texture.
- Remove from heat and stir in the lemon juice. This brightens all the flavors and adds a subtle dimension that really makes the soup pop.
- Remove the bay leaves and season with salt and black pepper to taste. Remember that Italian sausage and broth already contain salt, so add gradually and taste as you go.
- Ladle into bowls and top with grated Parmesan cheese. Serve hot with crusty bread for dipping.
Notes
- For a creamier soup, add 1/2 cup of heavy cream or coconut milk in the last 5 minutes of cooking.
- This soup thickens as it sits, especially if it has potatoes. When reheating, you may need to add a splash of broth or water to thin it to your desired consistency.
- For a spicier soup, use hot Italian sausage or increase the red pepper flakes.
- This freezes beautifully for up to 3 months. Just leave a little space at the top of your container for expansion.