Best Kale Soup Recipe

I’m excited to share my Healthy Kale Sausage Soup that pairs leafy greens with savory sausage and a little secret ingredient that will make you want the recipe.

I never thought a bowl could be so full of surprises until I made this Best Kale Soup Recipes version with crumbled Italian sausage and plenty of kale. It has those little salt hits from sausage and the kale gives it a chewy bite that makes you keep spooning.

I write about food all the time but this Sausage And Kale Soup kept changing every bite, sometimes peppery sometimes mellow. I won’t pretend its flawless, I burnt the first batch, but that happy accident made the flavors sing.

If you’re curious pick up a spoon, you’ll see what I mean.

Ingredients

• Italian sausage brings savory fat and protein, adds spice or mild porky richness.
• Kale packs fiber vitamins and a pleasant bitter green bite when wilted.
• Potatoes give comforting carbs and starch creating creamy texture and fullness.
• Cannellini beans add creamy body plant protein and long lasting fiber.
• Garlic adds sharp aromatic depth, subtle sweetness when softened, immune boost.
• Onion caramelizes sweetly to build rich savory backbone for the soup.
• Carrots bring crunchy sweetness beta carotene for color and mild earthiness.
• Chicken broth provides warm umami, salt balance and a cozy lightness.
• Parmesan grated finishes with nutty saltiness a melty cheesy umami hit.

Ingredient Quantities

• 1 lb Italian sausage casings removed (mild or spicy)
• 1 tbsp olive oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots sliced
• 2 celery stalks sliced
• 1.5 lb potatoes peeled and diced (russet or Yukon)
• 6 cups low sodium chicken broth
• 1 can 15 oz cannellini beans drained and rinsed
• 1 bunch kale stems removed and thinly sliced about 6 to 8 cups packed
• 1/2 cup heavy cream or half and half optional
• 1 tsp dried oregano
• 1 tsp dried thyme or 1 bay leaf
• 1/2 tsp crushed red pepper flakes optional
• Salt and black pepper to taste
• Grated Parmesan cheese for serving optional

How to Make this

1. Prep everything first: remove sausage casings and crumble the meat, dice the onion, mince the garlic, slice the carrots and celery, peel and dice the potatoes, rinse and drain the cannellini beans, and remove stems from the kale then thinly slice the leaves.

2. Heat the olive oil in a large heavy pot over medium high heat, add the sausage and brown it, breaking it up with a spoon until nicely caramelized, about 6 to 8 minutes. Scoop the browned sausage onto a plate and leave a little fat in the pot.

3. Add the diced onion, carrots and celery to the pot and sauté in the sausage fat until softened and translucent, about 5 to 7 minutes, then stir in the garlic and cook 30 to 60 seconds until fragrant.

4. Stir in the diced potatoes, dried oregano, the thyme or bay leaf, and the crushed red pepper flakes if using. Pour in the low sodium chicken broth and scrape up any browned bits from the bottom of the pot, then return the sausage to the pot.

5. Bring the soup to a simmer, then lower the heat and cook gently until the potatoes are tender, about 15 to 20 minutes. Taste and add salt and black pepper as needed while it simmers.

6. Add the drained cannellini beans and the sliced kale, stir and simmer until the kale is wilted and tender, about 5 to 7 minutes more. Don’t overcook the kale, it should still have a little bite.

7. If you want a creamier soup, stir in the heavy cream or half and half now and heat through but do not boil, just warm for 2 to 3 minutes.

8. Finish by adjusting seasoning, ladle into bowls and serve with grated Parmesan if you like. A little extra cracked black pepper over the top is nice too.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt) for browning and simmering the soup
2. Cutting board
3. Sharp chef’s knife plus a paring knife (for removing casings, dicing and trimming)
4. Wooden spoon or heatproof spatula to break up the sausage and scrape up browned bits
5. Vegetable peeler (for the potatoes)
6. Measuring cups and spoons
7. Colander or fine-mesh strainer and a can opener to rinse and drain the cannellini beans
8. Plate or bowl to hold the browned sausage so you dont crowd the pot, plus a ladle for serving

FAQ

Best Kale Soup Recipe Substitutions and Variations

• Italian sausage: swap for ground pork with 1 tsp fennel seeds and a pinch paprika, or use ground turkey for a leaner option, or try a plant based Italian sausage. If using lean meat add a little oil when browning.
• Kale: substitute baby spinach, Swiss chard, or collard greens. Spinach wilts fast so add it at the end, collards need a few extra minutes to soften.
• Potatoes: switch to sweet potatoes for a sweeter flavor, cauliflower florets for low carb, or baby new potatoes that hold their shape. Sweet potatoes cook quicker so check doneness sooner.
• Cannellini beans: use navy or great northern beans, chickpeas for a nuttier bite, or brown lentils which will thicken the broth. Rinse canned beans well; if using lentils add them earlier and watch the liquid level.

Pro Tips

– Brown the sausage longer than you think. Let it really get some color on it, break it into small bits while it cooks, then scoop most of it out and save a tablespoon or two of the fat for the veggies. Dont crowd the pan or it will steam instead of caramelize.

– If you want deeper, richer broth toss in a Parmigiano rind or a splash of white wine while it simmers. You can also mash a cup of the beans into the broth to thicken it naturally without cream.

– Treat the kale a little different so it stays bright and not bitter. Massage the torn leaves with a bit of olive oil and salt for a minute before adding, or blanche them quickly in boiling water then shock in ice water. This keeps the texture nice and color vibrant.

– Skip the cream but keep it silky by mashing some cooked potato into the soup, or whisk a little potato starch with cold water and stir it in at the end. If you do add cream, warm it up off the heat so it doesnt separate.

– Finish smart: taste after the potatoes are tender and adjust salt, pepper and add a squeeze of lemon or a teaspoon of red wine vinegar to brighten it. A grate of Parmesan and extra cracked pepper on top makes it feel restaurant-y.