Kale Soup with Sausage is a warm, comforting, and satisfying one pot meal that’s perfect for chilly evenings or an easy family dinner.
This warm and cozy recipe is the perfect meal to enjoy when it’s cold out. For more delicious Soup Recipes try my 15 Bean Soup and Tomato Soup.
Why You’ll Love This Kale Soup with Sausage?
- An easy one pot meal that works for when your night is a little too busy.
- Hearty and filling with flavorful Italian sausage, potatoes, fresh kale and a rich tomato broth.
Sabrina’s Kale Soup with Sausage Recipe
Flavorful and healthy Kale Soup with Sausage is the perfect recipe for soup season. The warm broth, veggies, and lightly spicy meat make the ideal hearty soup for comfort food perfection. Pair it with a piece of Crusty French Bread to soak up every drop. Or combine with a Grilled Cheese Sandwich or Grilled Chicken Sandwich for an excellent lunch or dinner. To make prep even easier, follow the directions for my slow cooker method below.
Recipe Card
Ingredients
- 1 pound Italian sausage , mild
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 3 cloves garlic , minced
- 4 cups chicken broth
- 29 ounces diced tomatoes
- 2 pounds russet potatoes , peeled and chopped
- 1 bunch fresh kale , tough stems removed and chopped
- 3 ounces parmesan cheese , shaved
- 6 teaspoons parsley , chopped for garnish
Instructions
- Add the Italian sausage, red pepper flakes, salt and black pepper to a large dutch oven on medium high heat, and cook until well browned. Once that's done, remove the sausage from the pot and discard the fat.
- Reduce the heat to medium, and add in the onions and garlic, cooking them for 5-7 minutes until softened.
- Add the chicken broth, diced tomatoes, potatoes, and kale and bring them to a boil.
- Reduce to a simmer, cooking uncovered, for 20-25 minutes or until the potatoes are tender.
- Add the sausage to the pot, cook for 2 minutes to warm sausage through, and serve.
- Garnish with shaved parmesan cheese and parsley.
Nutrition
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Chef’s Note
Browning the Italian sausage leaves behind some caramelized bits in the pan which add to the total flavor of the soup. Be sure to stir it into the broth. Adding the sausage back in towards the end also ensures that the meat won’t become overly soft in the last few minutes of simmering.
Table of contents
Can this be made ahead of time?
This is an excellent recipe to make in advance and store for meal prep. After cooking, let the soup cool, then divide it into serving-sized containers to reheat for later. It can stay good in the fridge for 3-5 days.
How to Store
- Store: Don’t leave at room temperature for more than 2 hours. If you have any leftovers let it cool, then transfer to an airtight container and store in the fridge for 3-5 days.
- Reheat: Reheat the recipe on the stovetop or add it to a microwave-safe bowl and heat in 30-second increments.
- Freeze: Transfer the leftover soup to a freezer bag or another freezer-safe container and keep it frozen for up to 3 months. Let thaw in the fridge before reheating.
Slow Cooker Method
- To make this soup recipe in the slow cooker, start by browning the sausage on the stovetop until fully cooked.
- Let sausage cool slightly and store in an airtight container in the refrigerator.
- Add the other soup ingredients to your crockpot.
- Cover the slow cooker and cook on high for 4 hours or low for 6 to 8.
- Add the cooked sausage into the crockpot during the last 20-30 minutes.
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