This Sausage and Kale Soup is a family favorite! Packed with protein and veggies, this one pot wonder is done in under 30 minutes and loved by even my picky eaters!
This Sausage and Kale Soup is hearty and filling and definitely a family favorite. We eat it at least a couple of times a month. When I made this batch and told Gavin it was what we were having for dinner, I got a fist pump. My kids love the sweet sausage, the noodles, the beans, the warm broth, the hearty beans and mushrooms. There’s really something for everyone in this delicious soup. Serve it alongside this Three Ingredient Beer Bread for a filling supper any night of the week.
Do you have a go-to comfort dinner? I would love to hear your ideas! Please comment below and let’s swap supper recipes. Meanwhile, I can’t wait for you to try this yummy soup. It’s a delightful dinner!
SUGGESTIONS AND SUBSTITUTIONS FOR THIS SOUP
This Sausage and Kale Soup is very forgiving and versatile. I’ve made it all sorts of ways, left out ingredients, added others and it always gets gobbled up. And the leftovers are so yummy!
- If you don’t have kale on hand, feel free to swap it out for baby spinach.
- Instead of a quarter teaspoon of red pepper flakes opt for just a pinch or leave them out entirely if you have kids who aren’t fans of lots of spice. Besides, you can always add a sprinkle to your own soup bowl later on.
- Not a fan of mushrooms? Leave ’em out or just chop them up into smaller pieces. The kids will never even notice they’re in there.
- Penne pasta noodles are yummy in this soup, however you can certainly add any shape of pasta you like. Macaroni, bowtie, gluten free, tortellini, ziti, whole wheat pasta, absolutely any kind will do.
- We love to use Northern Beans which are buttery, tender and super flavorful. **tip** If you need to substitute beans, just don’t use kidney beans because that’s the only time this soup revolted against us. HAHA!
- For more bulk, add extra veggies! More mushrooms, celery, diced green peppers, diced carrots, tomatoes, just about anything in your fridge can be chopped up and added to this soup recipe.
- For an even heartier soup, chop up some red or russet potatoes and add in. They’re so delicious!
CAN YOU FREEZE SAUSAGE AND KALE SOUP?
This soup makes for the most delicious leftovers! It’ll stay nice and fresh in the refrigerator for up to three days. However, if you plan to freeze this soup I suggest this method:
- First, make the soup with everything except the pasta.
- Next, freeze the soup sans noodles for up to two months.
- Then when you thaw it out, you can add the pasta while cooking and it’ll taste delicious. Pasta noodles that are frozen and reheated tend to turn mushy. Nobody has time for mushy noodles!
MORE SAVORY SOUP RECIPES
If you’re in need of more simple, savory soups to wow your family, try some of these absolutely scrumptious recipes:
- Creamy Chicken Noodle Soup
- Crock Pot Potato Soup Recipe
- Steak Fajita Soup
- Slow Cooker Creamy Tortellini Soup
- Eggplant Raviolini Soup
- Sausage Tortellini Soup
You’re going to love this gorgeous, healthy and flavorful soup! Serve with some toasty bread or a side salad and you’ll have a delicious meal ready in no time. I urge you to comment below with your thoughts on this recipe and any others; I love hearing from you. Most importantly I can’t wait for you to try this soup; enjoy!
Sausage and Kale Soup
- 1.22 lb. package of Jennie-o Sweet Italian Turkey Sausage casings removed
- 1/4 tsp crushed red pepper flakes
- 4 garlic cloves minced
- 8 oz package of sliced baby bella mushrooms
- 4 cups chopped kale large stems removed
- 6 cups chicken broth
- 1 cup penne noodles
- 15 oz can Northern Beans drained and rinsed
- salt and pepper to taste
- Heat a large soup pot over medium heat, spray with olive oil, and cook sausage until no longer pink, between five and seven minutes, stirring occasionally.
- Add the crushed red pepper flakes, garlic, and mushrooms, breaking up the mushrooms as you add them. Cook, stirring occasionally, until the mushrooms are soft, about five minutes.
- Toss in the kale and cook until the kale is bright green, about three minutes.
- Add the chicken broth, and bring it to a boil. Then add the noodles and cook about a minute shy of the package directions.
- Toss in the beans, and stir in until they heat through.
- Season with salt and pepper to taste.