Zoup! Specialty Products provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.

It doesn’t get more satisfying than a warm, comforting bowl of this Italian Sausage Kale Soup! It’s brimming with flavor and is high in protein and packed with veggies. It’s an easy, family-friendly dinner that’s on the table in about 40 minutes!

Italian sausage kale soup in a white bowl with spoon digging in

Soup season is in full swing, and I for one can’t get enough. I’ve made so many different soup recipes the past few months, and my cravings are still going strong.

I’ve really been enjoying chunky soups like minestrone and white bean and kale soup, and now I’ve found a new favorite.

This Italian Sausage Kale Soup is one of the best soups I’ve ever made, which is a bold statement because I make a LOT of soup. 🙂

I adore the sausage, kale and white bean combination, so it’s not too surprising that I find this soup so delicious. It IS the first time that I included Zoup! Good, Really Good® Chicken Bone Broth in soup, however, and it truly makes this recipe next level.

Zoup! Good, Really Good® Chicken Bone Broth was developed by 20+ year soup industry veteran and team behind Zoup! Eatery. It’s kettle cooked in small batches using the freshest and finest ingredients and features complex, yet balanced flavor and homemade taste.

It’s low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, added hormones, gluten, GMO’s, fat, trans fat and saturated fat, so you can feel good about it! I also love that it’s packaged in recyclable glass jars.

The Zoup! Good, Really Good® Broth lineup includes new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth, which are packaged in recyclable glass jars.

Italian sausage kale soup in a Dutch oven

Why you’ll love this recipe

  • Italian sausage and kale soup is hearty and delicious with sausage, white beans, chicken bone broth, chunky veggies and loads of kale.
  • It’s a great source of protein and is naturally dairy and gluten-free.
  • It’s a family-friendly meal that’s on the table in about 40 minutes!
  • It’s great for meal prep as it keeps for up to 5 days, and it’s freezer friendly.

Recipe ingredients

This sausage white bean kale soup includes mostly average soup ingredients, with two main exceptions. I’ve included Italian sausage and chicken bone broth to give it a protein and flavor boost!

See the Ingredient Notes below for more info.

Sausage white bean kale soup ingredients

Ingredient notes

  • Italian sausage. The Italian sausage is the secret weapon in this recipe. It’s packed with herbs, garlic and spices, which delivers big flavor. I used pork sausage, but chicken or turkey sausage may be substituted. You can purchase links and remove the casings, or purchase a chub to save a little time.
  • Chicken bone broth. I used Zoup! Good, Really Good® Chicken Bone Broth, which made this soup next level. It may be substituted with your favorite chicken broth.
  • Veggies. This soup includes a classic mirepoix of onions, carrots, celery and garlic, along with diced tomatoes for flavor and color, and an entire bunch of lacinato kale! The veggies may be substituted with what you have on hand, and the kale may be substituted with Swiss chard or baby spinach.
  • Cannellini beans. The cannellini beans may be substituted with your favorite beans.
  • Herbs and lemon. Fresh thyme and rosemary adds a ton of flavor, but they may be substituted 1 teaspoon each of dried, or use your favorite herbs. The sausage kale soup is finished with fresh lemon juice, which truly brightens all of the flavors.
  • Parmesan cheese. The parmesan cheese is an optional garnish only, so this soup recipe is dairy-free as written.
Bowl of sausage kale soup with parmesan cheese on top

How to make sausage and kale soup

All soup recipes require a bit of prep, and this sausage white bean and kale soup is no different. The prep takes about 10 minutes, and the entire recipe is ready in about 40 minutes from start to finish.

Pro tip: Prep the veggies in advance to make this recipe go even more quickly on busy nights.  

See the recipe card below for full instructions.

How to make sausage kale soup
  1. Brown the sausage. Cook the sausage for about 8 minutes until browned and cooked through.
  2. Cook the veggies. Cook the onions, carrots, celery and garlic for 5-6 minutes until softened.
  3. Cook the soup. Add the tomatoes and bone broth to the pan and bring to a boil. Reduce the heat to medium low and add the sausage back to the pan along with the herbs, bay leaf and beans, and simmer for 10-15 minutes until the veggies are almost tender. Add the kale and cook for 5-10 minutes until wilted.
  4. Finish the soup. Remove from heat and remove the thyme and rosemary sprigs and bay leaf. Stir in the lemon juice, then season to taste with salt and freshly ground black pepper.
Ladle full of sausage and kale soup over a Dutch oven

Recipe FAQs

How long does sausage and kale soup last in the fridge?

This sausage kale soup is great for meal prep as it lasts for up to 5 days in the refrigerator. Simply reheat in the microwave or in a pot on the stove top.

Can I prep my soup ingredients in advance?

Yes! Prep the veggies up to 3 days in advance to save time on busy nights.

Is this soup freezer friendly?

This recipe is the perfect freezer meal. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator, then reheat in the microwave or on the stove top.

Recipe notes

  • Pro tip: Prep your veggies in advance to make this recipe go even more quickly on busy nights.  
  • The amount of sodium listed in this recipe is an estimate only as it depends on the brand of Italian sausage and chicken broth that you use.
  • The parmesan cheese is an optional garnish only, so the soup recipe is dairy-free as written.
  • Not a fan of kale?  Substitute it with Swiss chard or baby spinach.
  • Store sausage kale soup in the refrigerator for up to 5 days or freeze for up to 3 months.
Spoon buried inside a bowl of sausage kale soup

More soup recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Italian sausage kale soup in a white bowl with spoon digging in

Italian Sausage Kale Soup

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Italian Sausage Kale Soup is high in protein, brimming with flavor and loaded with veggies, white beans and kale. Top with parmesan cheese for an easy, family friendly dinner!
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Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. Italian sausage casings removed; sub with chicken or turkey Italian sausage if desired.
  • 1 medium onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 15 ounces fire roasted diced tomatoes
  • 6 cups Zoup! Good, Really Good® Chicken Bone Broth
  • 1 bay leaf
  • 1 sprig thyme or 1 teaspoon dried
  • 1 sprig rosemary or 1 teaspoon dried
  • 15 ounces cannellini beans rinsed and drained
  • 1 bunch lacinato kale tough stems removed and chopped
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • parmesan cheese for serving (optional)

Instructions 

  • Heat the oil in a Dutch oven or large soup pot over medium heat. Add the Italian sausage and cook for about 8 minutes, breaking into chunks with a wooden spoon, until browned and cooked through. Remove the sausage from the pan using a slotted spoon and place in a bowl. Discard all but 1 1/2 tablespoons of the grease in the pan.
  • Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened.
  • Add the tomatoes and chicken bone broth to the pan, scraping up the brown bits from the bottom and bring to a boil. Reduce the heat to medium low and add the sausage back to the pan along with the bay leaf, thyme, rosemary and beans, and simmer for 10-15 minutes or until the vegetables are nearly tender.
  • Add the kale and cook until wilted, about 5-10 minutes.
  • Remove the pan from heat and remove the bay leaf, thyme and rosemary sprigs. Stir in the lemon juice and season with salt and freshly ground pepper to taste. Ladle into bowls and top with parmesan cheese if desired. Enjoy!

Notes

  • Pro tip: Prep your veggies in advance to make this recipe go even more quickly on busy nights.  
  • The amount of sodium listed in this recipe is an estimate only as it depends on the brand of Italian sausage and chicken broth that you use.
  • The parmesan cheese is an optional garnish only, so the soup recipe is dairy-free as written.
  • Not a fan of kale?  Substitute it with Swiss chard or baby spinach.
  • Store sausage kale soup in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 406kcal, Carbohydrates: 25g, Protein: 19g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 57mg, Sodium: 1720mg, Potassium: 751mg, Fiber: 5g, Sugar: 4g, Vitamin A: 8863IU, Vitamin C: 79mg, Calcium: 181mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soups
Cuisine: Italian
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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