This Sausage Kale Soup recipe is bursting with flavor and texture. Every spoonful of this hearty soup is loaded with smoked sausage, kale, potatoes, and beans. You are going to want seconds.
If you are looking for an easy soup recipe try this Sausage and Kale Soup. It is exactly what I want on a cold winter day. All the flavors work so well together. The smoked sausage is browned in your soup pot which will make your mouth water before the Kale Soup even gets started. It comes together in just 40 minutes so it is perfect for a last-minute dinner idea!
I am sure this Sausage Kale Soup will become one of your favorite soup recipes.
Ingredients for this Kale Soup Recipe
This Kale Soup is loaded with flavor and every spoonful is loaded with sausage, beans, and veggies.
- Beef Smoked Sausage – You can also you Kielbasa. When I make this soup I sometimes buy 1 smoked sausage rope and 1 kielbasa rope. My husband prefers the kielbasa. I barely notice a difference in the flavors.
- Chicken Broth – You can buy chicken broth, or Better than Bouillon Chicken Base, and make 8 cups of chicken broth.
- Red Kidney Beans
- Cannellini White Beans
- Red Potatoes or baby potatoes
- Red Wine Vinegar – This ingredient is optional and we suggest putting a few drops in individual servings. Adjust to taste.
- Pepper – Another optional ingredient. Add as needed, to taste.
The hardest part about this recipe is not snacking on the browned sausage while the soup cooks. The sausage cooking smells so good.
How to make Kale Soup
- First, slice your smoked beef sausage or kielbasa into coins. Heat your soup pot over medium heat and add the sausage. Brown the sausage. The sausage will release and cook in its fat. Cook for about 10 minutes stirring to ensure both sides of the sausage get cooked and a little caramelization on the edges. Remove the sausage from your soup pot. Do not drain the fat.
- Next, drain and rinse the kidney and cannellini beans and add them to your soup pot.
- Add potatoes and chicken broth to the pot and cover. Cook for 15 minutes over medium heat.
- Meanwhile, you don’t need to take a knife to the kale. Simply rip the leaves off the stem. Then tear the leaves into bite-size pieces. Then massage the kale by squeezing it in your hands. This will give the kale a silky texture. When you toss in the kale it will look like a lot. Don’t worry, the kale will cook down.
What to Serve with Kale Soup
Make this Kale Soup into a meal! Add a leafy salad or crusty bread.
Recipe Tips for Sausage Kale Soup
- You can add an extra cup of chicken broth to this hearty soup to get the consistency to your liking. However, I don’t recommend adding more broth until everything is in the pot. Adding an extra cup of broth at the end will only take a minute to heat through.
- Look for low-sodium options for the beans. This soup is high in sodium with smoked sausage, chicken broth, and beans. You can always add salt to taste.
- This recipe is perfect for a family of six.
- This recipe has a lot of starch from the potatoes and the beans. Do not double the recipe unless you plan on eating it all within the next 24 hours.
Leftover Kale Soup Tips
This hearty White Bean and Kale Soup Recipe is good for about 24 hours due to its consistency changes.
- Due to the starches in this soup, the leftovers are only good for one day. As the soup sits starches are released into the broth.
- Reheat on the stove over medium heat until heated through.
- Or reheat in the microwave in 60 seconds intervals stirring in between until heated through.
- This sausage kale white bean soup recipe does not freeze well.
More Soup Recipes!
Sausage and Kale Soup Recipe
- 2 Beef Smoked Sausage or Kielbasa ropes, sliced into coins
- 40 oz. chicken broth
- 16 oz. can of low sodium red kidney beans, drained and rinsed
- 15.5 oz. can of Cannellini beans, drained and rinsed
- 3/4 pound red or baby potatoes, cut into bite size pieces
- 3 large Kale leaves, rinsed and torn into small pieces.
- Optional: 2 tablespoons of red wine vinegar
- Optional: pepper to taste
- Add sliced sausage into your soup pot and brown over medium heat. Stirring occasionally for about 8-10 minutes.
- Remove the sausage. Do not drain fat.
- Add the chicken broth, kidney and white beans, and potatoes to the soup pot.
- Cover and cook for 15 minutes over medium heat.
- Massage your kale pieces, scrunching them in your hands for a few minutes. This will soften the texture of the kale.
- Add kale to the pot and stir it in.
- Cover, and reduce heat to medium-low. Cook for another 10 minutes.
- Add the smoked sausage, red wine vinegar, and pepper to the pot and stir.
- Heat through.
Read the blog post above for all the recipe tips, handling leftovers, and more soup recipes.
- Brown the smoked sausage until the edges get caramelized. The flavor is amazing.
- Because this soup is starchy leftovers are good for about 24 hours.
- This recipe is high in sodium. When shopping look for low-sodium options.
Nutrition Information:Yield: 6 Serving Size: 10 oz
Amount Per Serving: Calories: 562Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 80mgSodium: 1858mgCarbohydrates: 49gFiber: 11gSugar: 6gProtein: 31g
Adapted from Alton Brown’s Christmas Soup