This Kale and Sausage Soup is warm and hearty. With fresh kale, tasty sausage, and a flavorful broth, it’s perfect for cozy nights in!
Honestly, whenever I make this, I feel like I’m giving myself a big hug in a bowl. Plus, it’s a great way to sneak in some greens! 🥬
I love how quick it is to whip up. Just cook the sausage, add the kale, and let everything simmer together—so easy and comforting!
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup. You can opt for mild or spicy based on your taste. If you’re avoiding pork, try chicken sausage or a plant-based sausage for a lighter option.
Beans: Cannellini beans add creaminess, but other beans like chickpeas or navy beans work too. You can skip the beans for a lower-carb version, but they do add fiber and heartiness!
Kale: Fresh kale is ideal here. If it’s not available, spinach or Swiss chard can serve as good substitutes. Just add spinach towards the end to avoid overcooking!
Potatoes: I use regular potatoes, but sweet potatoes are a fantastic swap! They add a hint of sweetness and nutrition.
How Do I Get Perfectly Cooked Kale in My Soup?
To ensure your kale is tender and tasty, add it at the right time. Too soon, and it might get mushy; too late, and it won’t have enough time to soften.
- After the potatoes are tender, stir in the chopped kale.
- Let it cook for about 5-7 minutes, just until it wilts down. This keeps the vibrant green color and maintains its nutritional value.
During this step, taste the soup to adjust the seasoning—sometimes, a little extra salt or pepper can make a big difference!
Kale and Sausage Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed and crumbled
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 2 large potatoes, peeled and diced into small cubes
- 1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
- 1 bunch kale, washed, tough stems removed, and chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Kale and Sausage Soup will take about 10 minutes to prepare and around 30 minutes to cook, making the total time approximately 40 minutes. It’s a quick, wholesome meal that’s easy to whip up on a weeknight!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, add the crumbled Italian sausage. Cook over medium heat until it’s browned and thoroughly cooked, breaking it into bite-size pieces as it cooks. If the sausage doesn’t render enough fat, drizzle in a bit of olive oil.
2. Sauté the Aromatics:
Add the diced onion to the pot. Cook for about 3-4 minutes until it’s softened and translucent. Then, stir in the minced garlic and cook for an additional 30 seconds until it’s fragrant.
3. Add Broth and Water:
Pour in 4 cups of chicken broth and 1 cup of water. Raise the heat to bring the mixture to a boil.
4. Cook the Potatoes:
Add the diced potatoes into the pot. Lower the heat and let the soup simmer for about 10-15 minutes, or until the potatoes are tender.
5. Incorporate Beans and Kale:
Stir in the drained and rinsed beans along with the chopped kale. Continue cooking for another 5-7 minutes, just until the kale is wilted and tender.
6. Season to Taste:
Now it’s time to season your soup! Add crushed red pepper flakes if you want a little heat, along with salt and black pepper to taste.
7. Serve and Enjoy:
Ladle the warm soup into bowls and garnish with fresh chopped parsley. Enjoy it hot, preferably with a side of crusty bread for dipping!
This hearty, comforting soup balances savory sausage, tender kale, and creamy beans for a delicious, nourishing meal. Happy cooking!
Can I Use Different Types of Sausage?
Absolutely! You can use turkey sausage for a lighter option, or even vegetarian sausage if you prefer a meatless version. Just be mindful of the seasoning since different sausages may vary in flavor.
Can I Store Leftovers, and How Long Will They Last?
Yes, store any leftover soup in an airtight container in the fridge for up to 3 days. It also freezes well! Just let it cool completely before transferring to freezer-safe containers, where it can last for about 3 months.
What Can I Substitute for Kale?
If you can’t find kale, feel free to use spinach or Swiss chard instead. Spinach should be added near the end of cooking, as it wilts faster than kale.
Can I Add More Vegetables?
Definitely! This soup is versatile—feel free to add carrots, celery, or even zucchini. Just chop them into small pieces and add them along with the potatoes, so they have enough time to cook through.