Sausage and Kale Soup
A rustic, comforting soup loaded with savory sausage and tender kale in a rich, garlicky broth. This one-pot meal comes together quickly but tastes like it simmered all day, making it perfect for chilly weeknight dinners.
For 8 servings
- prep
Prep the vegetables and sausage.
1.Dice the onion, carrot, and celery into small, even pieces.2.Peel and cube the potatoes into bite-sized chunks.3.Remove stems from kale and roughly chop the leaves.4.Remove casings from the sausage and crumble the meat. - saute · ~7 min
Brown the sausage.
1.Heat olive oil in a large pot over medium-high heat.2.Add crumbled sausage and cook, breaking it up, until browned (5-7 minutes).3.Transfer sausage to a plate with a slotted spoon, leaving drippings in the pot.TIPDon't crowd the pot—browning the sausage in batches gives deeper flavor. - saute · ~7 min
Sauté the aromatics and vegetables.
1.Add onion, carrot, and celery to the pot with a pinch of salt.2.Cook until softened and onion is translucent (5-6 minutes).3.Stir in garlic and red chili flakes, cooking until fragrant (30 seconds). - simmer · ~15 min
Add potatoes and water, then simmer.
1.Return the browned sausage to the pot.2.Add cubed potatoes and pour in the water.3.Bring to a boil, then reduce heat to low.4.Cover and simmer until potatoes are fork-tender (12-15 minutes).TIPKeep the lid slightly askew to maintain a gentle simmer. - simmer · ~5 min
Wilt the kale into the soup.
1.Add the chopped kale in handfuls, stirring to submerge.2.Simmer uncovered until kale is tender but still bright green (4-5 minutes).3.Season with salt and black pepper.TIPDon't overcook the kale—it should be tender with a slight bite. - mix
Finish with lemon juice.
Remove the pot from heat. Stir in the fresh lemon juice to brighten the flavors.
TIPLemon juice balances the richness of the sausage—don't skip it. - serve
Ladle into bowls and garnish with parmesan.
Divide the soup among serving bowls. Top each with a generous sprinkle of grated parmesan cheese and a crack of black pepper.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a slotted spoon to remove the browned sausage, leaving the flavorful drippings in the pot.
- 2Cut the potatoes into evenly sized cubes so they cook at the same rate.
- 3Add the kale in batches, stirring until each handful wilts before adding more.
- 4For deeper flavor, swap half the water for low-sodium chicken broth.
- 5Taste and adjust salt only after the parmesan is added, as the cheese is salty.
- 6Let the soup rest for 5 minutes off the heat before serving to meld the flavors.
Adapt it for your goals.
Extra-vegetable
Add a diced zucchini or a handful of chopped green beans along with the potatoes for more color and nutrients.
White beanWhite bean
Stir in a drained can of cannellini beans after the kale wilts for added creaminess and plant protein.
SpicySpicy
Use hot Italian sausage and double the red chili flakes for a fiery kick.
Why this is on our healthy list.
Rich in Vitamin K
Kale is one of the best sources of vitamin K, which supports bone health and blood clotting.
Good Source of Fiber
The potatoes, kale, and carrots provide dietary fiber that aids digestion and helps keep you full.
Moderate Protein from Sausage
Italian sausage adds a substantial amount of protein, making this soup a satisfying one-bowl meal.
Frequently asked questions
Yes — pork, chicken, or turkey sausage all work well. Just be sure the casings are removed so the meat crumbles.
