I’ve been stirring up pots of soup for as long as I can remember, and this one? It’s a blend of all the best bits I’ve learned along the way. The richness makes it a filling one-pot meal, but it’s still simple enough to whip up any night of the week. Pair it with a crisp salad and some crunchy flax seed crackers, and you’ve got yourself a complete dinner!
Ingredients & Substitutions
Here I explain the ingredients for the best sausage and kale soup, what each one does, and substitution options. For measurements, see the recipe card.
Avocado Oil – Used for sauteing. Olive oil is a great alternative if you need one. Italian Sausage – Key for flavor, but you can substitute with regular ground pork sausage, turkey sausages, or even chorizo for a similar zest. Hard Veggies – Diced onions and carrots. I like to dice them pretty finely, but feel free to use larger pieces if you prefer. Kale – Chop into bite-size pieces, but keep in mind that it will shrink a bit when cooked. I used curly kale for greens, but lacinato (Tuscan/dinosaur) or redbud kale work as well. Skip baby kale; it’s better for kale salad and will get stringy in this soup. Garlic – Use fresh garlic cloves for the best flavor, or 2 teaspoons of jarred minced garlic for convenience. Broth – When I have time, I like to make my own bone broth or just regular homemade chicken broth for maximum flavor and comfort vibes. But, store-bought broth will work just fine. Use a reduced sodium kind, as the sausage and cream cheese are already salty. You can always add extra salt at the end to your taste. Cream Cheese – This is my “secret” ingredient for giving this sausage and kale soup a creamy feel without watering it down with milk. You can use full-fat coconut cream for a similarly thick dairy-free option, or just omit it for a brothy soup.
How To Make Sausage Kale Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
Want to make it more hearty? Try these additions for a more filling twist on Italian sausage kale soup:
White Beans – Add a can of white beans to the sausage kale soup for an extra filling meal. It works best to add them towards the end, at the same time as the kale, so they don’t get too mushy. Potatoes – Add 1-2 cups of diced russet potatoes, Yukon gold potatoes, or sweet potatoes to the soup after pouring in the broth, letting them cook until tender. You could also use leftover oven roasted potatoes or roasted sweet potatoes — add them at the same time as the kale. Lentils – Add 1 cup of rinsed dry lentils with the broth. Let them to simmer until fully cooked and tender. Herbs – To me, sausage and kale soup is already so flavorful that I keep it simple and don’t add herbs… a rare occurrence in my cooking! But if you want to add some, dried thyme or rosemary pair well with the flavors here. Spice – This soup is pretty mild, and the spices in the sausage already provide lots of flavor. If you want more heat, throw in some crushed red pepper flakes, or you could use hot Italian sausage instead of regular.
Storage Tips
Store: Keep leftover kale sausage soup in an airtight container in the refrigerator for 3-5 days. I love making a meal prep batch to have easy lunches all week! Reheat: Warm up in the microwave or on the stove top, until hot. Freeze: Store in a freezer-safe container, zip lock bag, or pre-portioned cubes (my favorite) in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. The cream cheese sometimes separates from the broth a little when you thaw it, but it’s still delicious!
More Hearty Soup Recipes
If you like this sausage kale soup recipe, you might also like some of my other hearty soups: Please enter your first name for your account. Your saved recipe will also be sent to your email. This serving size is good for a filling meal. As a starter, reduce to 1 cup instead.
