Need a cozy soup recipe that’s both satisfying and simple? Sometimes, the best recipes are the ones you come back to again and again, and for us, this kale and sausage soup is exactly that kind of comfort. Born from chilly night cravings, it’s the perfect blend of hearty and healthy that you’ll want to keep in your regular rotation.
We’ve been making this soup for years, and there’s something about the way the sausage adds a hint of heat to the broth loaded with rich flavor from simple, clean ingredients. And the kale adds just the right amount of substance to fill you up. It’s the kind of soup that satisfies without weighing you down – perfect for those nights when you want something warming but not heavy. And one where we make a big pot, knowing leftovers are going to be even better.
Ingredients
- Ground Sausage: Choose Italian for a classic flavor or hot sausage for a spicy kick.
- Vegetables: Onion, carrots, celery, and garlic form the aromatic base.
- Seasonings: Italian seasoning, red pepper flakes (optional for heat), kosher salt, and freshly ground black pepper.
- Liquids: White wine for deglazing and chicken broth as the soup base.
- Tomatoes and Beans: Diced tomatoes add a tangy depth, while lupini beans offer a low-carb, protein-rich alternative to traditional cannellini beans.
- Kale: Rich in nutrients, the kale is added towards the end to retain its color and texture.
- Parmesan Cheese: For serving, freshly grated over the top for a touch of richness.
Instructions
- Brown the Sausage: Cook in a Dutch oven until nearly fully browned.
- Sauté Vegetables: Add onion, then carrots and celery, cooking until tender.
- Add Garlic and Seasonings: Include red pepper flakes for a spicy touch.
- Deglaze with Wine: Pour in white wine, scraping up the flavorful bits.
- Simmer with Broth and Tomatoes: Pour in the chicken broth, diced tomatoes, and beans bringing to a boil before reducing to a simmer.
- Incorporate the Kale: Gradually stir in chopped kale. It will look like a lot, but it wilts down. Promise.
- Final Simmer: Allow everything to meld together beautifully.
- Serve Hot: Enhance each serving with black pepper and a generous sprinkle of Parmesan.
Tips for the Best Soup
- Proper Browning: Allow the sausage to develop a deep brown crust for maximum flavor.
- Slow Simmer: Let the soup simmer gently to develop the flavors and tenderize the kale.
- Adjust Consistency: Depending on your preference, adjust the thickness of the soup with
- reserved broth.
How to Serve
Serve this Kale and Sausage Soup with a side of crusty garlic bread or a fresh green salad for a complete meal. These sides complement the rich flavors of the soup and make for a satisfying dining experience.
Storing and Reheating
To Store: Cool the soup completely and transfer it to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 2 months. Thaw overnight in the refrigerator if frozen.
To Reheat: Warm the soup over medium heat on the stove, stirring occasionally. If the soup has thickened too much in the fridge, thin it with a little extra broth or water until your desired consistency is reached. Always ensure the soup is heated through before serving.
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Cozy, comforting, and our go-to for chilly nights—keep this kale and sausage soup recipe close; it’s the kind of tried and tested recipe you’ll crave when temperatures drop. Simple ingredients transform into a hearty, satisfying meal that’s even better the next day.
Prevent your screen from going to sleep
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Start by browning your sausage in a large Dutch oven over medium-high heat.
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Break up the sausage as it cooks, into smaller chunks, about ½” large.
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When the sausage has almost completely browned, add in the onion season with a pinch of salt.
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Sauté for 5 to 7 minutes longer until the onion has softened and is starting to brown on the edges.
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Add the carrots and celery and sauté for 3 to 5 minutes longer.
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Stir in the garlic, red pepper flakes, and Italian seasoning and cook for 30 seconds.
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Deglaze the pan by slowly pouring in the white wine and scraping up any browned bits stuck to the bottom with a wooden spoon.
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Stir in diced tomatoes and the chicken broth, reserving 1 cup.
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Add the beans and let the soup come to a boil.
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Lower the heat to allow the soup to gently simmer for 45 minutes.
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Stir in the kale, a little at a time until completely incorporated, adding the remaining broth if needed to loosen the soup up.
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Let the soup cook for 15 minutes longer until the kale is tender.
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Right before serving, bring the heat back up to medium to make sure every bowl is piping hot.
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Ladle into individual serving bowls and sprinkle with freshly ground black pepper and as much parmesan cheese as you like.
- Ground sausage: This soup works great with sweet or hot Italian sausage, use what’s right for your family or a pound of each for a good balance.
- Red Pepper Flakes: If you know you’ve got family that can’t handle heat, omit the red pepper flakes and serve them as an optional topping.
- If using lupini beans: Read the package. Ours needed to be individually removed from their waxy shell and boiled to soften, adding to the cooking time. They are a great option for low-carb diets but may not be worth the hassle if you’re in a hurry.
Serving: 1serving | Calories: 320kcal | Carbohydrates: 8g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1016mg | Potassium: 530mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2069IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 3mg
