Sausage and Kale Soup

Before you decide that kale is a no go and you can’t make this soup, I need to tell you something important. All three of my kids absolutely love this soup. Like they cheer when I make it, and even go out of their way to request it.

This soup is very simple, dairy-free, and easy to make but is fully of delicious flavors. It is perfect on a chilly day and is bound to make everyone feeling fully and loved.

How to Make Sausage and Kale Soup

Here is a brief overview of how this kale soup with sausage comes together, all in one pot! For the full recipe including all measurements, see the recipe card at the bottom of the post.

• Cook the sausage. Break it up in a large stock pot and brown it until no pink remains.
• Add the vegetables and seasonings. Add in onions, garlic, salt, pepper, and crushed red pepper flakes to the pot with the sausage. Cook for three minutes. Then add the mushrooms and the kale, cooking it until the kale is bright green.
• Add the other ingredients. Add the chicken broth and bring the soup to a roaring boil. Then add the pasta and cook for one minute less than what the package says. Lastly, stir in the beans.
• Season to taste and enjoy! Taste the soup and add more salt and pepper as needed. Enjoy!

This Italian sausage and kale soup is very versatile, which means it is a great recipe to adapt to fit your flavor preferences and what you have on hand in your kitchen.

• Use different greens: If you don’t have kale on hand, feel free to swap it out for baby spinach.
• Adjusting the spice: Instead of a quarter teaspoon of red pepper flakes, opt for just a pinch or leave them out entirely if you are sensitive to spice. Besides, you can always add a sprinkle to your own soup bowl later on.
• Switch up the pasta: Penne pasta noodles are yummy in this soup, however, you can certainly add any shape of pasta you like. Macaroni, bowtie, tortellini, ziti, whole wheat pasta, or even gluten-free pasta will do. Just be sure to follow the directions on the package when cooking your pasta and set your timer for one minute less than what the package recommends.
• Using other beans: I love to use Northern beans, a type of white bean, in this recipe, which are buttery, tender, and super flavorful. They are very similar to cannellini beans, which would also work here. If you need to substitute a different type of beans you can, but don’t use kidney beans.
• Add extra veggies: More mushrooms, celery, diced green peppers, diced carrots, or tomatoes can be chopped up and added to this kale soup recipe. For an even heartier soup, chop up some red or russet potatoes and add them for a kale soup with potatoes and sausage!

Freezing Soup

Soup is a great meal to make and freeze the leftovers, or make a double batch and freeze for later. Make the soup with everything except the pasta and slightly under-cook the kale. Let the soup cool, then add it to a freezer-safe container with room at the top for it to expand. Store in the freezer for up to three months.

When you are ready to eat it, allow it to thaw in the refrigerator. Then add the pasta while cooking and simmer until the pasta is al dente. Pasta noodles that are frozen and reheated tend to turn mushy so we skip cooking and freezing them.

If you make this Italian sausage and kale soup recipe or any of my other recipes, please leave a comment and let me know. I love hearing from you!