This hearty Italian sausage kale soup recipe is ready in under 30 minutes! Loaded with spicy Italian turkey sausage, bright kale and beans, this one-pot meal is an easy dinner for busy weeknights!
Table of Contents
Why we love this sausage kale soup
Key ingredients for this recipe
Why we love this sausage kale soup
This hearty soup is like a hug in a bowl on a cold day or winter night, and comes together so quickly! It tastes like it simmered all day — you’d never know it took under 30 minutes!
Ingredients for this Recipe
Kale
This leafy green is one of the nutrient-dense foods on the planet, and very low in calories! There’s no need to massage the kale for this recipe, either! Just add to the soup at the end and stir until wilted.
Spicy Sausage
You can use either hot italian sausage, spicy pork sausage or turkey sausage. Turkey sausage will have less calories and fat than pork sausage.
Great Northern Beans
Larger than Navy Beans but smaller than Cannellini beans, these medium-sized white beans are known for their mild, nutty flavor and firm flesh. They hold their shape better than Navy beans, so they’re great in soups and stews! You can use canned or dried beans. If you use dried beans, cook them before adding them to this soup.
Carrots
Adding carrots to this hearty tuscan soup will add vitamin A, K and beta-carotene, which can help lower your diabetes risk and strengthen your bones!
Chicken stock
Either store bought or homemade chicken broth or stock would work!
Onion
Do a small dice on a medium onion
Garlic cloves
Adding minced cloves of garlic add more depth of flavor to this hearty sausage and kale soup
Bay leaf
Along with salt and black pepper, bay leaf adds another layer of flavor, adding a tea-like aroma to this soup
Lemon Juice
Adds acidity and brightness to the bowl!
Step By Step Instructions To Make This Recipe
Step One
Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
Step Two
Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
Step Three
Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
Step Four
Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired. Serve with crusty bread!
FAQs and Expert tips
Don’t have kale on hand? Swap it with spinach instead.
Like it spicy? Add some red pepper flakes with the rest of the spices in step three above, or sprinkle over top of the soup when serving
Because this is such a simple recipe with minimal ingredients, the quality of the ingredients matter. Homemade stock is best
If you plan on freezing this soup, do so before adding the kale. Cool soup completely and store in an airtight container in the freezer. As you reheat the soup on the stove top in a large soup pot over medium-low heat, add the kale once the soup has come to a boil and stir until wilted.
Other Recipes to Try
Craving more comfort food? This Instant Pot Feijoada is a traditional Brazilian Black Bean and pork stew that is the ultimate comfort food!
Need another quick meal? This creamy Instant Pot Broccoli Cheddar Chicken Soup is delicious and on your table in under 30 minutes!
Need a healthy feel good meal? This healthy Instant Pot Minestrone Soup recipe is a quick and easy pressure cooker variation on our reader favorite Minestrone recipe.
Love one-pot meals? These one-pot Vegetarian Burrito Bowls are quick, easy, healthy and most importantly absolutely delicious!
Thanks for reading! If you make this recipe please come back and let me know how you like it by leaving a rating and review.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 lb spicy Italian pork sausage casing removed
- 3 cloves garlic, minced
- 3 carrots, sliced into rounds
- 2 bay leaves
- salt and pepper to taste
- 6 cups chicken broth, homemade
- 3 cups kale chopped
- 14 oz can Great Northern Beans, rinsed and drained
Instructions
1. Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
2. Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
3. Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
4. Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired.
Notes
Don’t have kale on hand? Swap it with spinach instead.
Like it spicy? Add some red pepper flakes with the rest of the spices in step three above, or sprinkle over top of the soup when serving
Because this is such a simple recipe with minimal ingredients, the quality of the ingredients matter. Homemade stock is best
If you plan on freezing this soup, do so before adding the kale. Cool soup completely and store in an airtight container in the freezer. As you reheat the soup on the stove top in a large soup pot over medium-low heat, add the kale once the soup has come to a boil and stir until wilted.