This hearty and comforting sausage and kale soup is packed with flavor and cooks up in about 30 minutes! It can be made on the stove top or in the slow cooker.
Cooler weather is here and I’ve been craving warm and comforting meals like this sausage and kale soup!
This is an OG EBF recipe from way back in 2016. I recently made it again and forgot just how delicious it is, so I had to re-share it with you! It’s the perfect cold-weather meal for when you’re craving something hearty and comforting.
Why You’ll Love This Soup
- Simple – You only need 9 main ingredients to make this sausage and kale soup. No fancy ingredients over here!
- Easy to make – It cooks up in about 30 minutes on the stove top or you can toss everything in your slow cooker and let it work its magic until you’re ready to eat. Easy peasy!
- Hearty – Packed with savory Italian sausage and a medley of veggies, this soup is both filling and nutritious.
- Great for leftovers – Like most soups, the flavors only get better the next day, making it perfect for meal prep and quick lunches throughout the week.
Ingredients Needed
- carrots, celery, yellow onion and garlic cloves – these veggies add a savory base along with nutrients and flavor!
- italian sausage – the star of the show! I prefer sweet Italian sausage, but you can use your favorite variety of ground sausage.
- chicken broth – the liquid base of your soup. I love using bone broth for added protein!
- kale – the other star of this recipe! You’ll want to de-stem and chop your kale before adding it to the soup. I used curly green kale, but you can use lacinato kale (also known as dinosaur kale).
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Sausage: If you’re looking for a leaner option you can use chicken or turkey sausage. Just note, that you might need to add 1/2-1 Tablespoon of oil to your pot to cook the meat and veggies since it’s leaner it probably won’t release as much fat, which we’re using to cook the veggies in.
- Need to make this soup vegetarian? You can sub the sausage with veggie sausage or your favorite beans. I bet white beans would work great! You could also try making my white bean soup instead. It’s equally as delicious!
How to Make Sausage & Kale Soup
Step 1: In a large pot, cook sausage over medium heat while breaking into pieces. Once cooked, remove with a slotted spoon and drain on a plate lined with paper towels. Leave 1 Tablespoon of fat in the pot.
Step 2: Add garlic, onion, carrots, celery and salt to the pot with reserved fat. Sauté for about 7-10 minutes or until onions are translucent and fragrant.
Step 3: Add broth, pepper and the cooked sausage to the pot. Bring to a boil then reduce heat to a simmer and cook for about 20-30 minutes, or until the veggies are tender.
Step 4: Add the chopped kale to the soup about 10 minutes before serving.
Step 5: Once kale has wilted and veggies are tender, taste and season with additional salt and pepper, if needed.
Step 6: Portion soup into bowls and top with parmesan, if using.
How to Serve
I love topping this soup with freshly grated parmesan cheese. For a dairy-free option, try my vegan parmesan cheese instead. This soup is a filling meal on its own thanks to the sausage and veggies, but if you want to serve it with some sides here are some ideas:
How to Store Leftovers
- In the fridge: After cooling, transfer the soup to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors actually develop more over time, making it a great option for meal prep!
- In the freezer: For longer storage, pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Remember to leave some space at the top as the soup will expand when frozen.
- Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator (if frozen), then reheat in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave in a microwave-safe container, stirring every 2 minutes to ensure even warming.
More Soup Recipes
Be sure to check out my full collection of soup recipes here on EBF.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
Stove Top
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In a large pot or Dutch oven, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pot, leaving about 1 Tablespoon.
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Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
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Add broth, pepper and the cooked sausage to the pot. Bring soup to a boil then reduce heat to a simmer and cook for about 20-30 minutes, or until the veggies are tender. Add the kale about 10 minutes before serving.
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Once kale has wilted and veggies are tender, taste and season with additional salt and pepper, if needed.
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Portion soup into bowls and top with parmesan, if using.
Slow Cooker
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In a large skillet or pot, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pan, leaving about 1 Tablespoon.
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Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
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Transfer veggies into a slow cooker, add broth and pepper and stir in sausage. Cover and cook on high for 3 hours or low for 6 hours. Add kale to the slow cooker about 10 minutes before serving.
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Portion soup into bowls, season with additional salt and pepper, if desired and top with parmesan. if using.
- For a leaner option you can use ground chicken or turkey sausage.
Serving: 1/4 of recipe | Calories: 479kcal | Carbohydrates: 12g | Protein: 34g | Fat: 31g | Fiber: 3g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on October 14, 2016 and republished on January 15, 2025.
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