Sausage and Kale Soup is my answer to those blustery afternoons when you want something cozy bubbling on the stove and you do not want to fuss. It is simple, hearty, and tastes like you put in way more effort than you did. The sausage brings a savory, slightly spicy kick, and the kale gives the bowl a fresh, green pop that makes you feel like you did something good for yourself. A squeeze of lemon and a shower of parmesan at the end makes everything sing. If you have bread to dunk, even better. 
A Cozy Tuscan-Style Soup with Kale and Sausage
There is just something about a big pot of soup that makes the whole house feel welcoming. This one leans Tuscan in spirit with cannellini beans, a hint of fennel, and plenty of olive oil. You can use mild or hot Italian sausage. Both work. If you want that classic herby note, try a pinch of fennel seeds. Kale holds up beautifully in hot broth, staying tender but not mushy, and it soaks up flavor like a sponge.
I like to toss in a parmesan rind while the soup simmers. It melts into the broth and adds a rich, savory layer. If you do not have one, no worries. A sprinkle of grated parmesan at the end does the trick. And if you are feeling extra cozy, toast some bread with olive oil and garlic and call it dinner.
Craving more greens on the side? This sweet potato and kale casserole pairs really well with a bowl of soup and gives you that soft, roasty comfort vibe without extra work.
Why this works: sausage builds flavor fast, kale is sturdy and nutrient dense, and beans add creaminess without cream. The whole thing comes together in under an hour, and leftovers taste even better.
“Made this on a snowy Sunday and my teenagers asked for seconds. The broth had that perfect cozy feel and the kale held up beautifully. Saving this for repeat winters.”
How To Make This Sausage Kale Soup
Nothing fancy here. One pot, a few pantry staples, and you are set. If you have not made Sausage and Kale Soup before, you will be surprised at how friendly it is to tweak. Use what you have and make it your own.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil, as needed
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fennel seeds or Italian seasoning
- 1 teaspoon smoked paprika
- 1 pinch red pepper flakes, optional
- 6 cups chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 can diced tomatoes with their juices, optional
- 1 parmesan rind, optional
- 1 large bunch kale, stems removed and chopped
- 1 cup small pasta like ditalini or orzo, optional
- Salt and black pepper to taste
- 1 to 2 tablespoons lemon juice
- Grated parmesan for serving
Directions
- Brown the sausage: Set a large pot over medium heat. Add sausage and cook, breaking it up as it browns. If the pot looks dry, add a splash of olive oil.
- Build the flavor: Add onion, carrots, and celery. Cook until softened and glossy. Stir in garlic, fennel seeds, smoked paprika, and red pepper flakes. Let it cook for 30 seconds to wake up the spices.
- Simmer the soup: Pour in the broth. Add beans and tomatoes if using. Drop in the parmesan rind. Bring to a gentle simmer.
- Add kale and pasta: Stir in chopped kale. If using pasta, add it now. Simmer until the pasta is tender and the kale is soft. Taste and season with salt and pepper.
- Finish and serve: Fish out the rind. Stir in lemon juice for brightness. Ladle into bowls. Top with parmesan and a drizzle of olive oil.
Pro tips: cook the pasta separately if you plan to store leftovers so it does not soak up all the broth. If the soup tastes flat, add a pinch of salt or a splash of lemon. For a creamier finish, swirl in a half cup of half and half at the end, off the heat.
Want an even cozier route? Stir a handful of torn bread into your bowl to thicken it slightly. That rustic texture makes this Sausage and Kale Soup feel like it came from a tiny kitchen in the countryside.
Make Ahead and Storage
This soup is a meal-prep star. It keeps its texture and deepens in flavor by day two. If you are making it ahead, do the base first, then add fresh kale when you reheat so it stays vibrant and tender.
Storing: Cool completely, then transfer to airtight containers. It keeps in the fridge for up to 4 days. For the freezer, leave out the pasta for best results. Freeze in single portions so you can grab what you need for lunch. It will keep for two to three months.
Reheating: Warm gently on the stove over medium-low heat. If it looks thick, add a splash of broth or water. Taste for seasoning. If you want to add cream, do it after reheating so it does not separate.
Make it flexible: swap beans, change the greens, or use turkey sausage if that is what you have. The base is forgiving, and that is what I love.
More Soups
When soup season hits, I keep a short list of favorites on repeat. If you are craving something classic and veggie-forward, this cozy chicken vegetable soup is a winner for busy weeknights. Want something a little cheesy and fun? A bowl of cheesy macaroni burger soup is total comfort and a hit with kids.
If you like the vibe of Sausage and Kale Soup, try swapping kale for spinach, or add roasted peppers for a smoky touch. You can also skip the tomatoes and go for a clear broth. The trick is to keep a balance of savory sausage, tender greens, and a bean or pasta to make it satisfying.
Meal ideas: serve with a crunchy salad and a slice of sourdough, or add a dollop of ricotta to melt into the bowl. A tiny swirl of pesto is also amazing for a herby finish.
Ways To Cook This Soup
I usually make this on the stovetop, but there are plenty of options if you want to set it and forget it.
Stovetop: It is the fastest and gives you the most control. Brown the sausage, build the base with veggies and spices, add broth and beans, then simmer. Kale goes in last to keep it bright. You can add pasta directly or cook it separately.
Slow cooker: Brown the sausage in a skillet first. Transfer to the slow cooker with onions, carrots, celery, garlic, spices, beans, tomatoes, and broth. Cook on low for 6 to 7 hours or high for about 3 to 4. Add kale for the last 30 minutes so it does not overcook. If you want pasta, cook it on the side and add right before serving.
Instant Pot: Use the sauté function to brown the sausage and soften the veggies. Add spices, beans, tomatoes, and broth. Pressure cook on high for 5 minutes, then quick release. Stir in kale and let it wilt in the hot soup for a couple of minutes. Season to taste and finish with lemon juice.
Whichever path you choose, take a second to taste and adjust. A little more salt, a pinch of chili, or an extra splash of citrus can turn a good pot into a great one. That final check is the friendly secret behind a memorable bowl of Sausage and Kale Soup.
Common Questions
Can I make it dairy free? Absolutely. Skip the cream and parmesan and finish with olive oil and lemon. The beans keep it creamy enough.
What type of kale works best? Tuscan kale is tender and silky. Curly kale is heartier and adds more texture. Both are great, so use what you can find.
Do I have to add beans? No. You can leave them out and add more veggies or swap in extra pasta. Beans add body and protein, but the soup is flexible.
How do I keep leftovers from getting too thick? Store the pasta separately or add extra broth when reheating. Pasta loves to drink up liquid in the fridge.
Can I use turkey sausage? Yes. It is a leaner option and still tastes great. Add a drizzle of olive oil if the pot seems dry when browning.
Ready to Cozy Up with a Bowl?
If your week needs a comfort boost, this Sausage and Kale Soup delivers warmth and a whole lot of flavor without a lot of effort. It is the kind of recipe you can make your own and return to whenever the air turns chilly. If you want more inspiration, I love the balanced flavors in this Tuscan Kale and Sausage Soup recipe and the hearty spin in this sausage, kale, and white bean soup. Now grab a pot, cue up a playlist, and let your kitchen smell amazing tonight. 