This yummy Sausage Kale Soup recipe is made in one pot and is loaded with sausage, onions, potatoes, beans and kale! So hearty and delicious! Don’t forget the dinner rolls or cornbread to serve alongside this delicious soup!
Sausage Kale Soup
With fall comes the deep, undeniable cravings for hot bowls of soup. Whether it’s our favorite Crockpot Chili topped with cheese and onions or a steaming bowl of Zuppa Toscana soup, there’s just no better way to warm up on chilly days than with a big bowl of soup.
This soup is particularly delicious and hearty and thanks to the potatoes and sausage. It’s definitely a fall soup recipe that will keep you full and satisfied.
Not only is this soup extra yummy, it packs a powerful nutritional punch as well thanks to the potatoes, kale and tomatoes. Good and good for you!
What do I serve with Sausage and Kale Soup?
This sausage and kale soup is warm and comforting as well as filled to the brim with potatoes, beans, and vegetables. This soup can be eaten on its own or as a hearty side dish with dinner. We like to eat it with some sort of homemade bread or roll on the side. Here are some ideas:
- dinner rolls
- homemade biscuits (these sweet potato biscuits are also delicious with soup)
- cornbread
- crescent rolls
This soup is also perfect served with a nice side salad. Easy peasy!
Ingredients Needed
This easy Sausage Kale soup recipe pulls a lot of the same ingredients and flavors as my One Pot Zuppa Toscana Soup but with some distinct differences. You’ll notice the addition of white beans (you can use either navy or great northern beans) as well as diced tomatoes.
- pork sausage – there is no wrong answer here, use your favorite. It could be Italian, spicy, breakfast sausage, all are delicious!
- onion – I went with a yellow onion.
- green bell pepper – you could also use a red bell pepper for a pop of color. This ingredient can also be omitted (my youngest prefers the soup with the
- bell pepper)
- diced tomatoes – one can and you’re going to use the entire can – don’t drain the tomatoes!
- white beans – Any white bean will work. You’ll need one can of navy, cannellini or Great Northern beans. Make sure to drain the beans and rinse well.
- reduced sodium chicken broth
- Yukon gold potatoes – about 1 pound but you can add more to make the soup extra hearty. I used Yukon gold potatoes, but any thin-skinned potato such as red, white, or yellow potatoes. If you decide to use russet potatoes, make sure to peel the potato before adding it to the soup.
- Worcestershire sauce
- garlic powder
- Italian seasoning
- red pepper flakes – entirely optional but adds a nice kick if you’re into that sort of thing.
- kale – lots of kale with the stems removed and chopped into bite sized pieces. I know I’ll be asked so the answer is yes, you can substitute spinach for the kale.
Use pre-chopped and cleaned kale for easier prep!
How To Make Sausage Potato Kale Soup
This soup takes about 10 minutes of prep and after that, just about 5 minutes of hands on time. The rest is the soup doing it’s thing, simmering away in a dutch oven or large stock pot.
- Cook the sausage in a dutch oven or large pot until browned and no more pink remains. Drain off all but 1 tablespoon of the grease.
- Stir in chopped onions and bell peppers (if using) and cook until soft and translucent.
- Stir in the diced tomatoes, white beans, chicken broth, potatoes, Worcestershire sauce, garlic powder, and Italian seasoning. Bring to a boil. Turn down heat, cover, and let simmer for 15-20 minutes.
- Stir in the chopped kale and simmer covered for an additional 10 minutes or until kale is cooked through.
- Divide into bowls and serve warm.
Variations To Try
- Swap in spinach for the kale. I love buying the pre-chopped kale to make things easy and obviously the spinach doesn’t even need to be chopped or torn or anything so it’s a great alternative to kale in the recipe.
- The potatoes are chopped in this soup but you can slice the potatoes if you prefer. It actually reduces the cook time by about 5 minutes. I use a mandoline for slicing the potatoes. It takes about one minute to have them all perfectly and uniformly sliced.
- The sausage gives a lot of flavor to this soup. Choose wisely! There are so many options to try that will give this soup a different flavor profile. We’re particularly fond of Italian and spicy Italian sausage.
- Add some roasted garlic to the recipe! Add in step 3.
How do I store leftover sausage and kale soup?
The soup will last for up to 4-5 additional days when stored in an airtight container inside of the refrigerator. You can also freeze the soup for up to 4 months.
Can this soup be made in advance?
Absolutely! This soup can be made up to 3 to 4 days in advance. Just refrigerate in an airtight container. Warm up in a large dutch oven or stock pot when ready to serve.
How many servings does this recipe make?
We get about six servings out of this recipe. (Four if my boys just got back from water polo practice!) If you’re serving it as a side to a main course, it will easily be eight servings.
More Comfort Food Favorites
- Mac and Cheese – extra cheesy, and so delicious! 5 star reviews!
- Tuna Casserole – from scratch sauce makes this classic even better than you remember!
- Crockpot Chili – a must make for the weekend!
- Tater Tot Casserole – a great go-to dinner for busy weeknights!
- Chicken Stir Fry with the most delicious sauce!
- Chicken Fried Steak with creamy gravy!
How To Make Sausage Kale Soup
Sausage Kale Soup
Ingredients
- 1 pound pork sausage Italian, spicy, breakfast sausage, all are delicious!
- 1 onion diced
- 1 green bell pepper diced (this ingredient is optional)
- 15 ounces diced tomatoes 15 ounce can, undrained
- 15.5 ounces white beans 15.5 ounce can navy or great northern beans, drained and rinsed
- 4 cups reduced sodium chicken broth
- 2 cups Yukon gold potatoes chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes optional
- 4 cups kale stems removed and chopped into bite sized pieces
Instructions
- Cook sausage in a dutch oven or large pot until browned and no more pink remains. Drain off all but 1 tablespoon of the grease.
- Stir in onions and bell peppers and cook until soft and translucent, about 4 to 6 minutes..
- Stir in tomatoes, beans, chicken broth, potatoes, Worcestershire sauce, garlic powder, and Italian seasoning. Bring to a boil. Turn down heat, cover, and let simmer for 15-20 minutes.
- Stir in kale and simmer covered for an additional 10 minutes or until kale is cooked through.
- Divide into bowls and serve warm.
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