Savory sausage and kale soup Recipe

On those gray afternoons when the chill settles deep in your bones, I find myself gravitating toward the stove for warmth and sustenance. This sausage and kale soup is my answer to the craving for something hearty, creamy, and undeniably comforting without weighing me down.

It mimics the rich texture of the restaurant version I grew up eating, but I rely on simple dairy-free swaps to keep it light. You can pull this entire meal together in one pot, making it perfect for busy evenings when you need a wholesome dinner fast.

Why This Sausage and Kale Soup is a Weeknight Savior

What I appreciate most about this recipe is how it balances rich flavors with wholesome ingredients. You get that satisfying creaminess from the broth without needing heavy cream, thanks to a simple thickening trick I use.

The combination of tender potatoes and savory sausage and kale soup creates a rustic texture that feels incredibly grounding. It is one of those meals that tastes even better the next day after the flavors have had time to meld together in the fridge.

I also love how adaptable this dish is depending on what greens or beans I have sitting in my pantry. You can easily swap ingredients to suit your taste, making it a flexible blueprint for a cozy night in.

If you enjoyed this comforting bowl, you will definitely want to try my Hearty Cabbage Soup for another vegetable-forward option. I also recommend my Creamy Chicken Noodle Soup when you need a classic that warms you from the inside out.

Everything You Need for Perfect Sausage and Kale Soup

Here are the fresh and pantry staples you’ll need to gather for this recipe:

• Chicken Broth: A reduced-sodium base allows you to control the salt level.
• Italian Sausage: Use beef or turkey varieties for a savory, robust foundation.
• Russet Potatoes: These starchy tubers break down slightly to thicken the broth naturally.
• Curly Kale: Fresh greens add color, texture, and an earthy bite to the soup.
• Cannellini Beans: These creamy white beans add extra protein and heartiness.
• Yellow Onion: Provides a sweet and savory aromatic base.
• Garlic Cloves: Freshly minced garlic essential for that punchy background flavor.
• Almond Cooking Milk: A dairy-free alternative that provides richness (canned coconut milk works too).
• Cornstarch: Used to create a slurry that gives the broth a velvety consistency.
• Salt & Black Pepper: Essential seasonings to wake up all the other flavors.

My Method for Sausage and Kale Soup

Let’s get cooking with this simple step-by-step process:

1. Begin by heating a large Dutch oven or heavy-bottomed stockpot over medium heat to get it ready for the meat. Add your beef or turkey sausage to the pot and break it apart with a wooden spoon, cooking for about 5 to 6 minutes until it is browned and no longer pink.
2. Toss the chopped yellow onion and minced garlic into the pot with the cooked meat, stirring frequently to prevent burning. Allow these aromatics to sauté for another 5 minutes until the onions become soft and translucent, releasing their sweet fragrance.
3. Turn the heat up to high and pour in the chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Add the cubed potatoes, bring the liquid to a rolling boil, and then let it cook until the potatoes are fork-tender.
4. Lower the heat back to medium and stir in the chopped kale and drained cannellini beans. Let the pot simmer gently for about 10 minutes, which gives the greens just enough time to wilt and become tender without losing their vibrant color.
5. Whisk the almond cooking milk and cornstarch together in a small separate bowl until smooth to create your thickening slurry. Pour this mixture into the sausage and kale soup and stir gently, allowing it to simmer for another 10 minutes until the broth achieves a rich, creamy consistency.

Tips to Perfect Your Sausage and Kale Soup

When preparing your greens, make sure to strip the kale leaves from the tough woody stems before chopping them. I find that massaging the leaves briefly with my hands before adding them to the pot helps them become tender much faster.

If you plan to freeze this sausage and kale soup for later, I suggest leaving out the almond milk and cornstarch slurry during the initial cook. You can simply add the thickening mixture when you reheat the soup on the stove to prevent the texture from separating.

For the best texture, cut your potatoes into uniform cubes so they cook evenly alongside the broth. If you cut them too small, they might disintegrate completely, so aim for bite-sized chunks that hold their shape.

How to Serve This Sausage and Kale Soup

I almost always serve this soup with a slice of crusty artisan bread for dipping into the creamy broth. The crunch of toasted sourdough offers a lovely contrast to the soft potatoes and tender greens.

To round out the meal, a crisp green salad with a sharp vinaigrette cuts through the richness of the sausage and kale soup. A sprinkle of dairy-free parmesan or red pepper flakes on top adds a final pop of flavor right before eating.

Follow me on Pinterest for more easy, comforting dinner inspiration!

Creamy Sausage and Kale Soup

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 6 servings
• Diet: Dairy Free

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Description

A comforting, dairy-free soup featuring savory Italian sausage, tender potatoes, and fresh kale in a creamy, flavorful broth.

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Ingredients

• 16 oz Italian sausage (beef or turkey), casings removed
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 1/2 lbs russet potatoes, cut into cubes
• 1 bunch curly kale, stems removed and chopped
• 8 cups chicken broth, reduced sodium
• 15 oz can cannellini beans, drained and rinsed
• 1 tbsp cornstarch
• 1/2 cup almond cooking milk (or canned coconut milk)
• Salt and black pepper to taste

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Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the sausage meat and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.
2. Add the chopped onion and minced garlic to the pot. Sauté for 5 minutes, stirring occasionally, until the onion softens and turns translucent.
3. Increase the heat to high. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork.
4. Reduce the heat to medium. Stir in the chopped kale and cannellini beans. Simmer for about 10 minutes until the kale is wilted and soft.
5. In a small bowl, whisk together the almond cooking milk and cornstarch until smooth. Pour this mixture into the soup and stir well.
6. Simmer the soup for an additional 10 minutes to allow the broth to thicken and become creamy. Season with salt and pepper to taste before serving.

Notes

This recipe traditionally uses pork sausage, but I have substituted beef or turkey Italian sausage for an equally savory result. If you cannot find almond cooking milk, full-fat canned coconut milk is a great alternative.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 1g
• Sodium: 1050mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg

Keywords: sausage and kale soup, dairy free soup, creamy potato soup, healthy dinner, zuppa toscana copycat