Sausage & Kale Soup

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This looks AMAZING!!! Thank you Budget Bytes for warming us up with this hearty and delicious recipe!!

It’s once again the season of warm, hearty soups and you can’t get much heartier than this one! With Italian sweet sausage, tons of veggies, beans, and hearty kale, this soup has a little bit of everything. It’s sure to make you belly warm, full, and happy.

You can also make this vegetarian by adding a second (or maybe even a third?) can of beans instead of the sausage, and swapping the chicken base for a vegetable base. Also, you’ll probably want to double up on the herbs and spices since the Italian sausage is well seasoned and added a LOT of flavor.

This soup comes together easily and is perfect for freezing. So, stock your freezer now for those chilly winter days ahead when you don’t feel like going to the grocery!

Sausage Kale Soup



  • 1 Tbsp olive oil
  • 1.25 lbs. sweet italian Sausage
  • 1 medium yellow onion
  • 1/2 lb. carrots
  • 1/2 bunch celery
  • 1 tsp minced garlic
  • 1 bunch kale
  • 1 (15oz) can white beans
  • 2 tsp chicken or vegetable base
  • 6 cups water
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • A pinch of crushed red peppers (optional)
  • Salt and pepper

STEP 1: Squeeze the sausage out of the casings and cook over medium heat, along with the olive oil, in a large pot. Break up the sausage into pieces and cook until no pink remains.

STEP 2: While the sausage is cooking, dice the onion, peel and slice the carrots, and slice the celery. When the sausage is fully cooked, add the onion, carrot, celery, and garlic. Stir and cook until the onions are soft.

STEP 3: While the vegetables are softening, take the opportunity to slice the rest of the carrots and celery and package them to freeze (they’ll be ready for your next soup!). Pull the kale leaves from the stems and tear into small pieces. Place the torn kale leaves in a colander and rinse well. Once the onions in the pot have softened (the other veggies may not be soft, that’s okay), add the kale. Stir and cook for about 5 minutes or until the kale is wilted.

STEP 4: Drain the can of beans and add them to the pot. Also add the chicken base, water, oregano, cumin, red pepper, and black pepper. Stir to combine and heat through (about 10-15 minutes). Taste the soup and adjust the salt and other seasonings if necessary (I added about 1/2 tsp of salt). Serve hot with crusty bread!

Step By Step Photos

Brown Sausage

Brown the sausage along with 1 Tbsp of olive oil over medium heat. This should take about 5-10 minutes.

Carrots, Celery and an Onion

While the sausage is doing its thing, prepare the vegetables. I used one onion, half of the package of carrots, and half of the bunch of celery… the rest will not go to waste.

Fresh Chopped Veggies

Once the sausage is fully cooked, add the sliced and chopped vegetables. I also added the garlic at this point (mine was pre-minced). Cook until the onions are softened (about 10 minutes). 

Freeze the left over carrots and celery

While the vegetables are cooking with the sausage, go ahead and slice up the rest of the carrots and celery. Pop them into freezer bags, label, and toss them in the freezer. The next time you want to make soup, they’ll be ready to go! …and they won’t end up wilted and moldy in the bottom drawer of your refrigerator.

Fresh Kale

Also use that time to prepare the kale. Kale is really easy to prep, you don’t even need a knife. Just tear the curly leaves off of the tough stems and then tear them into bite sized pieces. Place the torn leaves in a colander and rinse really well.

Cooked Veggies


So, by this point the vegetables in the pot have softened a bit. The carrots and celery won’t be very soft but that’s okay because you don’t want them to be mush by the end. As long as the onions look a little transparent, you’re good to go.

Fresh Kale

Add the cleaned kale leaves and stir and cook until they’re wilted (about 5 minutes). If the pot is too full to stir it, place a lid on top and let the steam wilt them for a few minutes before you try to stir. They’ll shrink down to a manageable size.

Cooked Kale

And this is what it will look like once the kale is wilted. It only takes a few minutes.

White Beans

Drain the can of beans and add them to the pot…

Add Spices

Next, add 6 cups of water, 2 tsp chicken base, and the seasonings (oregano, cumin, red pepper, black pepper). Usually 6 cups of water would require about 2 *tablespoons* of base but the sausage and plethora of vegetables in this soup make their own flavorful stock and I found that I didn’t need to add as much chicken base. You will probably need to add salt. Heat the soup all the way through (10-15 min) and *then* taste it and add salt as needed (probably about 1/2 tsp). Always add salt last.

Sausage Kale Soup


16 Responses to Sausage & Kale Soup

  1. julie dilts 08/11/2012 at 4:40 pm

    I love your recipe, but it is not in a printer friendly format. I like a printed copy for my kitchen and dont have a computer accessable there. PLEASE make a printer friendly icon!!!!

  2. gwen 08/11/2012 at 6:27 pm

    great, I was looking for this recipe….it is so good…..I addred potatoes instead of beans and made it like potato soup….again thanks

  3. Natalie B. Taylor 08/11/2012 at 10:07 pm

    I agree the recipe is too spred out takes 6 sheets of paper to copy condense it please.

  4. Nona Lidia 08/11/2012 at 10:50 pm

    I love your soup. I use chicken stock instead of water. I also did it Vegetarian for our daughter and replaced sausage with Tofu, and used vegetable broth. It too was delicious.

    Please set it up for printer friendly. I would like to keep it with my recipes….

  5. Elizabeth Elizabeth 08/11/2012 at 11:01 pm

    Hi Julie, I am so sorry for the inconvenience. We are working on getting this resolved. Thank you again and please let me know if you have any questions or if there’s anything else I can help with.


  6. tony calabro 08/11/2012 at 11:28 pm

    how do you print recipe

  7. Susan 09/11/2012 at 12:10 am

    I’ve made this for years……add tomatoes or marinara sauce for an Italian twist….drop the cumin and sub in another Italian herb like basil or rosemary…if desired. Pork sausage is preferred, but this will also work with turkey Itanlian sausage.

  8. Domnica Drentea 09/11/2012 at 7:02 am

    great presentation and instructions, however it is not printer friendly and can’t be usefull. My computer is not in the kitchen so I can follow step by step. Would it be posible to send it to me in a email that I can print in one page? I would like very mush to try this recipe.

    Thank you .

  9. Beverly Sams 09/11/2012 at 6:03 pm

    Sounds wonderful. Can’t wait to try it.

  10. Suzi Koontz 09/11/2012 at 7:12 pm

    For all of you guys that asked for a printer friendly option – I just highlighted the ingredients and recipe itself and copied it, then pasted it into a word document. I then just typed in the name of the recipe at the top. Piece of cake.

  11. Pat Scott 09/11/2012 at 8:11 pm

    Where are the nutritional values and calorie content??

    • Jana 16/11/2012 at 3:23 am

      Hi Pat,
      Displaying the Nutritional Value and Calorie content for each recipe is definitely a feature we are planning for the future and we truly appreciate your feedback. Thank you!

      Warmest Regards,
      Jana Jeffery
      Albertsons Market Digital Community Manager

      social [at] albertsonsllc [dot] com

  12. Loretta 10/11/2012 at 2:41 pm

    TO PRINT just the recipe: Highlight the ingrediants and instructions only. Right click on the the highlighted area and select ‘PRINT’ from the drop-down menu. Worked for me!

  13. Rae 11/11/2012 at 2:29 am

    If you want a smaller copy, just highlight the recipe from “Ingredients” through Step 4 and press copy. Then go to “Microsoft Word” or whatever you use for correspondence and paste on a blank piece of paper. Then if you save it and give it a name, you have it in your computer for sharing with others.

    I typed the “Sausage Kale Soup” at the top and then added some of the above suggestions to my copy in case I want to try them, like using potatoes, and vegetable or chicken stock instead of water, and the various types of sausage suggested. Now I have a good copy and on one sheet of paper.

  14. Jana 11/11/2012 at 5:45 am

    Thank you all for your great comments and ideas! We’ve added a “Print this Recipe” link at the top of the page that will take you to a simplified page for printing.

    Warmest Regards,
    Jana Jeffery
    Albertsons Market Digital Community Manager

    social [at] albertsonsllc [dot] com

  15. Tamara Pierce 12/11/2012 at 1:55 am

    On woo hoo night at celebrate recovery I cook meals for about 50 to 75 people and this looks verry cost effective and I am trying to introduce healthy foods to people and kale is a supper food so I am going to try this recipe

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