Kale and Sausage Soup
Warm, hearty, and packed with nourishing ingredients, this Kale and Sausage Soup is the ultimate comfort food for any season. Featuring savory Italian sausage, tender russet potatoes, and vibrant kale leaves, each spoonful is a delightful balance of earthy flavors and robust textures. This one-pot recipe is a breeze to prepare, with aromatic vegetables like onions, carrots, and celery forming the flavorful base, complemented by cannellini beans and a fragrant blend of thyme and oregano. Its customizable level of spice—thanks to optional red pepper flakes—caters to every palate. Ready in just 50 minutes, this wholesome soup is perfect for busy weeknights yet special enough for entertaining. Serve it steaming hot with a slice of crusty bread or a sprinkle of Parmesan for a meal that’s as satisfying as it is nutritious. Perfect for fans of hearty soups, kale recipes, and Italian cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 large russet potato, peeled and diced
- 5 cups kale, stems removed and leaves chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper, to taste
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the diced potato. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes or until the potatoes are tender.
Return the cooked sausage to the pot and stir in the chopped kale, cannellini beans, dried thyme, dried oregano, salt, black pepper, and red pepper flakes (if using). Simmer for an additional 10 minutes.
Taste and adjust seasoning as needed before serving.
Ladle the soup into bowls and serve hot, optionally with crusty bread or a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9660 mg | 420% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 21.5 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6417 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
