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Italian Sausage and Kale Soup – Hearty, Cozy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage (hot or mild), casings removed
  • 1 tablespoon olive oil (optional, if sausage is lean)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
  • 1 bunch kale (lacinato or curly), stems removed, leaves chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon juice or red wine vinegar (optional, for brightness)
  • Crusty bread, for serving

Method
 

  1. Brown the sausage: Heat a large pot or Dutch oven over medium heat. Add sausage and break it into bite-size pieces. Cook until browned and cooked through, 6–8 minutes. If there’s excess grease, drain off all but about 1 tablespoon.
  2. Sauté the aromatics: Add onion, carrots, and celery to the pot. Cook, stirring, until softened, 5–7 minutes. Add garlic, oregano, and crushed red pepper flakes, and cook 30 seconds more until fragrant.
  3. Tomato paste boost: Stir in the tomato paste and cook for 1–2 minutes. This step caramelizes the paste slightly and gives the broth a deeper flavor.
  4. Build the broth: Add diced tomatoes with their juices, chicken broth, bay leaf, and beans. Stir, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
  5. Simmer: Reduce heat to a steady simmer and cook for 10–15 minutes. This melds the flavors and softens the vegetables.
  6. Add kale: Stir in the chopped kale. Simmer another 5–8 minutes, until the kale is tender but still bright green.
  7. Finish and season: Remove the bay leaf. Stir in grated Parmesan and lemon juice or vinegar if using. Taste and season with salt and black pepper. If you prefer more heat, add a pinch more red pepper flakes.
  8. Serve: Ladle into bowls and top with extra Parmesan. Serve with warm crusty bread for dipping.