Recipes › Soup › Italian Sausage and Kale Soup Recipe

Italian Sausage and Kale Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian sausage and kale soup combines spicy sausage, tender kale, and beans in a rich tomato broth—a hearty, one-pot meal that captures the simplicity of Italian home cooking. Loaded with vegetables and protein, this soup is deeply satisfying and ready in under an hour. Perfect for weeknight dinners or meal prep, it's a warming bowl that tastes even better the next day.

Ingredients

• 500g Italian sausage (about 4-5 links), removed from casings or crumbled
• 2 tablespoons (30ml) extra virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, cut into 1cm dice
• 3 celery stalks, cut into 1cm dice
• 200g fresh kale, roughly chopped
• 400g canned diced tomatoes
• 1 liter (4 cups) chicken or vegetable broth
• 400g canned white beans or cannellini beans, drained and rinsed
• 1 teaspoon dried Italian herbs
• 0.5 teaspoon red pepper flakes
• 1 bay leaf
• Salt and black pepper to taste
• Parmesan cheese for serving (optional)
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the crumbled sausage and cook, breaking it into small pieces with a spoon, for 5-7 minutes until browned and cooked through. Transfer to a plate with a slotted spoon, leaving 1 tablespoon of fat in the pot.

2. Reduce heat to medium. Add diced onion, carrot, and celery to the same pot. Sauté for 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.

3. Stir in minced garlic and cook for 1 minute until fragrant, then add the dried Italian herbs and red pepper flakes. Stir constantly for 30 seconds to bloom the spices.

4. Pour in the broth and add the diced tomatoes with their juice. Scrape the bottom of the pot gently to release any browned bits. Add the bay leaf and bring to a simmer.

5. Return the cooked sausage to the pot. Add the drained white beans and stir well. Simmer gently for 12-15 minutes until the broth is flavorful and the vegetables are tender.

6. Stir in the chopped kale and cook for 5-7 minutes until wilted and tender. Season with salt and black pepper to taste. Remove the bay leaf before serving.

7. Ladle soup into bowls and serve hot. Top with grated Parmesan cheese and fresh basil if desired.

Substitutions

• Use mild or sweet Italian sausage instead of spicy if you prefer less heat.
• Substitute kale with Swiss chard, spinach, or escarole for a different leafy green.
• Replace cannellini beans with chickpeas, kidney beans, or borlotti beans.
• Use vegetable broth and plant-based sausage for a vegetarian version.

Tips

• For deeper flavor, brown the sausage in batches without crowding the pot, allowing each piece to caramelize properly.
• Do not overcook the kale—add it near the end of cooking to preserve its color and nutritional value.
• This soup freezes beautifully for up to 3 months; cool completely and store in airtight containers. Reheat gently on the stovetop.
• Serve with crusty bread for dipping to capture every drop of the rich broth.

This rustic soup reflects the cucina povera tradition of Italian cooking, where simple, affordable ingredients are transformed into nourishing meals. Kale soups and bean-based broths are particularly beloved in Northern Italy, especially in regions like Tuscany and Emilia-Romagna, where they've sustained communities for generations.

You might also like

Italian Spinach Soup Recipe

40 min · Soup

Italian Tortellini Soup Recipe

45 min · Soup

Italian Truffle Potato Soup Recipe

50 min · Soup

Italian Vegetable Soup Recipe

55 min · Soup