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Italian Sausage Soup with Kale and Beans

Warm up with this comforting bowl of Italian Sausage Soup, brimming with kale, beans, and flavorful spices. It is an easy-to-make soup where simple ingredients combine to create delicious flavors and hearty textures.

A close-up of a ladle scooping out Italian sausage soup from a soup pot.

Get ready to dive into one heck of a comforting dinner with this Italian Sausage Soup with kale and beans. It’s like a little trip to Italy right in your kitchen! Think hearty Italian sausage, vibrant kale, and creamy beans, all mixed together in a rich and flavorful broth. It’s the kind of soup that makes you go, “Why didn’t I make this sooner!?” Perfect for family dinners, chilly nights, or whenever you’re in the mood for some seriously good eats.

Why We Love This Soup

  • Quick: Ready in just 40 minutes, this dish is perfect for weeknight dinners or spontaneous gatherings.
  • Authentic: With its Mediterranean-inspired flavors, it’s like taking a trip to Italy from the comfort of your kitchen.
  • Hearty Ingredients: Packed with succulent Italian sausage, fresh veggies, and beans, this soup is a fulfilling meal in itself.
Italian Sausage Soup with kale and beans served in a bowl with a slice of crusty bread.

Ingredients For Italian Sausage Soup

  • Olive Oil is used to sauté the ingredients.
  • Italian Sausage offers heartiness with a spicy kick.
  • Yellow Onion, Carrots, Garlic, and Celery are a classic combination to form the soup’s base.
  • Bay Leaf, Fresh Thyme, and Italian Seasoning
  • Kale provides color, nutrition, and crunch.
  • White Cannellini Beans add creaminess and substance.
  • Beef or Chicken Broth is used for the liquid base.
  • Parmesan Cheese for garnish
  • Italian bread or a baguette for dipping and soaking up the broth.

How To Make Italian Sausage Soup

  1. Heat olive oil in a large pot and cook the sausage until browned. Transfer sausage to a plate and set aside.
  2. In the same pot, add more oil and sauté onions, carrots, celery, bay leaf, thyme, and seasoning. Stir in garlic, salt, and pepper.
  3. Add the kale and cook until wilted.
  4. Combine the beans, sausage, and broth, and bring to a boil, then simmer for 15 minutes.
  5. Remove bay leaf and thyme. Serve in soup bowls, topped with cheese and a slice of crusty bread.

Slow Cooker Option

This soup can easily be adapted for a slow cooker. Brown the sausage first, then add all ingredients (except kale and beans) to the slow cooker and cook on low for 5 to 6 hours. Stir in the kale and beans in the last 30 minutes.

Overhead image of a sausage soup in a Dutch oven.

Recipe Tips And Variations

  • Consistency: Adjust the amount of broth based on your desired soup thickness.
  • Sausage: I love Italian pork sausage, but you can use Italian turkey sausage for a leaner option. Ground chicken, ground beef, or ground turkey also work.
  • Veggies: Feel free to add or substitute veggies like zucchini or bell peppers.
  • Beans: Cannellini beans are great, but you can also try Great Northern beans or chickpeas.
  • Kale Substitutes: Swap it out for spinach or Swiss chard.
  • Cheese Options: While Parmesan is a classic, feel free to use Asiago or Pecorino Romano.
  • Make it Creamy: For a creamy variation, blend a portion – about 3/4 cup – of the soup (before adding the sausage back in) and then mix it with the rest.

Serving Suggestions

When serving this Sausage Soup, consider pairing it with my focaccia bread to soak up the flavorful broth. You can also kick things off with a light tomato burrata salad and introduce a side of garlic parmesan roasted vegetables. Buon appetito!

Italian Sausage Soup served in a bowl with a spoon resting inside the bowl and a brown linen napkin set next to the bowl.

Storing Leftovers

Refrigerate the soup in an airtight container for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating. When reheating, add a splash of broth if the soup has thickened more than you’d like.

More Soup Recipes

Italian Sausage Soup with Kale and Beans - Hearty and incredibly delicious soup prepared with Italian Sausage, onions, garlic, kale, and beans!

Italian Sausage Soup

Katerina | Diethood
Dive into a cozy bowl of this Italian Sausage Soup packed with kale, beans, and a kick of tasty seasonings.
4.72 from 35 votes
Servings : 8
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 3 tablespoons olive oil, divided
  • 1 pound Italian sausage links, casings removed, you can also use Italian turkey sausage
  • 1 small yellow onion, diced
  • 2 large carrots, sliced
  • 3 stalks celery, sliced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 teaspoons Italian Seasoning
  • 4 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 1 bunch kale, stems removed and roughly chopped
  • 2 cans white cannellini beans, drained and rinsed
  • 6 to 8 cups low sodium beef broth or chicken broth
  • ½ cup shredded parmesan cheese, for serving, optional
  • 8 slices crusty bread, for serving, optional


  • Heat one tablespoon of olive oil over medium heat in a large Dutch oven or soup pot. Add the sausage and cook for about 8 minutes or until browned, stirring occasionally to break into smaller pieces. Transfer the cooked sausage to a plate and set aside. Don't wipe down the pot.
  • Pour the remaining olive oil into the soup pot and heat it up. Add onions, carrots, celery, bay leaf, thyme, and Italian seasoning; cook for about 6 minutes or until vegetables are tender.
  • Stir in the garlic, salt, pepper, and continue to cook for 1 minute. Mix in the kale and cook until it starts to wilt, about 1 to 2 minutes.
  • Stir in the beans, cooked sausage, and broth; bring to a boil. Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors.
  • Remove from heat and take out the bay leaf and sprig of thyme.
  • Ladle the soup into bowls, top with cheese, and serve with crusty bread.


  • Type of Sausage: If you’re not a fan of spicy, use mild Italian sausage. For a leaner version, consider turkey or chicken sausage.
  • Broth: While chicken and beef broth are commonly used, consider vegetable or bone broth for a different flavor.
  • Bean Varieties: Cannellini beans work, but you can also try other canned bean varieties.
  • Kale Substitutes: Not a kale fan? Swap it out for spinach or Swiss chard. Just remember, softer greens like spinach will wilt faster, so adjust cooking time accordingly.
  • Storage: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating.


Calories: 432 kcal | Carbohydrates: 32 g | Protein: 22 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 43 mg | Sodium: 522 mg | Potassium: 1053 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 4705 IU | Vitamin C: 23.8 mg | Calcium: 150 mg | Iron: 5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: italian sausage soup, italian soup recipe
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52 comments on “Italian Sausage Soup with Kale and Beans”

  1. I just made this soup and it is absolutely delicious! I had two leftover Italian sausage links but they provided enough meat. Also, I substituted Swiss Chard for the kale which I don’t care for. I used chicken broth. The recipe was easy and the chopping was well worth the effort. This recipe is a keeper!

  2. Delicious soup! I followed the directions and used turkey sausage (hot) and beef broth. Believe it or not- it’s my first time having kale….and it was great! The soup was filling and the entire family loved it. The picky eater- my adult daughter- asked for the recipe! Thanks!

  3. Such great depth of flavor from such an easy to make soup! Very hearty as well – we paired with a grilled cheese sandwich and it was perfect for a cold day.

  4. This is one of my all-time favorite recipes! It is on my soup rotation during the winter months… I make it exactly as written, except I substitute one of the cans of cannellini beans with red kidney beans. I also use Italian turkey sausage. Yum!!! Thank you so much for sharing.!

  5. It’s a lot like the soup my mother made and the only thing I don’t like is the Bay leaf and thyme. But everyone else loves it.I also added a cup of fire roasted tomatoes and I had collard greens so I used them. I still woof it down.I managed to get 4 qts I don’t measure anything I like a thick soup almost stew like .This is the 2nd time I’ve made it and shared it too.

  6. I never heard of kale soup till my daughter told me about it. I just love your recipe, I added barley to mine. This soup is delicious 👍🏼

  7. Avatar photo
    Deirdre Miles

    This is fantastic. I increase the kale to two bunches and reduce the beans to one can. I love the flavors. For absolutely loves it. I sometimes add a dollop of jarred, pesto, and shredded Parmesan cheese on top to make it extra deck in it and restaurant quality. This is my all-time favorite soup. It freezes well.

    1. Katerina - Diethood
      Katerina Petrovska

      Yay! Happy you liked it! 😊 Yes, this soup does freeze well. You can keep it in the freezer for up to 3 months. Then just thaw it in the fridge overnight.

  8. Made this soup for dinner tonight. Husband agrees it is delicious!
    Will definitely be making this again and again over the winter.
    I did buy a mixed package of sausage with sweet and hot. We like the little hits of heat.

    1. Katerina - Diethood
      Katerina Petrovska

      That’s great to hear! I’m very glad you and your husband enjoyed this soup! Thank you for chiming in! 🙂

  9. Avatar photo
    Alexandra Jeffers

    Love this recipe! I addded more kale this time and trying with sweet Italian sausage. Can you do a crock pot version?

  10. Avatar photo
    J.J. Esperanza

    I am about to embark on making this dish, but I I think I am going to add some sliced roasted red potatoes w/rosemary and garlic to the soup. My potatoes usually come out slightly under done, so it would be perfect for the soup, I think. If anyone has any objections, let me know now.

  11. This is one of my favorite go to soups! My family loves it and whenever I have taken this as a meal to someone they have loved it!!! The prep time is closer to 40 minutes start to finish for me. Thank you !

  12. I made this today. It’s unusually cold in Florida this week so this was a must make. My family loved it. I added chopped zucchini, mushrooms, a big can of diced tomatoes and a small tomato paste. I have enough for lunch the rest of this week. Excellent! Will make again this winter. Thank you!

  13. Avatar photo
    Yuri Clingerman

    I added a little bit of harissa seasoning to give it a kick because I thought it tasted a bit boring. I think it did the trick.

  14. This is a great soup! I used spicy sausage and dried thyme. I also had homemade chicken broth so I was able to use that. The husband ate a bit right after I made it (I think the smell of this soup brought him to the kitchen) and went back for seconds!

  15. Avatar photo
    Lacey coleman

    I make this all the time! Except my family isn’t a fan of beans. So we do white sweet potatoes. It’s amazing. Sometimes I add heavy cream to this recipe as well if we want something creamier. So happy I found this recipe. I actually plan on using it in my ice cream Shoppe this winter

    1. Katerina - Diethood
      Katerina Petrovska

      I would brown the sausage in a skillet, first, and the onions, carrots, and celery.
      Transfer it all to your slow cooker; stir in thyme leaves (from one fresh sprig of thyme) and Italian seasoning, as well as the garlic, salt, and pepper.
      Stir in beans and broth; add bay leaf, cover and cook on LOW for 5 to 6 hours, OR set it on HIGH for 3 to 4 hours. Mix in kale about 20 minutes before it’s done cooking. When ready to serve, take out the bay leaf, serve in bowls and top with cheese.
      Hope you’ll love it! 😃

      1. I did this and THIS is my family’s favorite dinner!! It turned out soo good! Thank you for posting this alternative! 🙂

        1. I’m so pleased to hear that the recipe turned out to be a hit with your family! It’s always rewarding to discover a meal that everyone enjoys, and even more so when it becomes a favorite. Thank YOU! 🙂

  16. How is this soup with no broth added? Nowhere do I see a liquid to make this soup?? If I made this like you have it on here it would definitely not be soup…..Correct me if I’m wrong .

      1. Avatar photo
        Donna A Pollock

        I just open up a couple of containers of Chicken Broth for mine……it works really well and dose not taste like chicken either……no worries at all. Try it——-you’ll love it, I promise

  17. I can’t believe I haven’t commented sooner, but this has become a favorite in our house. I’ve made this several times now following this recipe and it comes out delicious every time. Plus, it freezes well!

    1. Avatar photo
      Brittney Young

      We have made this so many times and it is so amazing. We do add red pepper flakes to add some spiciness but otherwise it’s really delicious and easy to make!

    2. This soup was delicious. My family said it was the best soup I have made. My kids even ate it and that’s saying something because my daughter normally won’t touch anything with beans and my son usually won’t eat anything with green in it. They both loved it. Thank you so much!

  18. This soup is So good. Ty! I followed the recipe roughly just looking at ingredients. Multi tasking mom and making other stuff for dinner I didn’t follow step by step. The end result is the same delicious healthy soup. I added potato’s and green peppers. I love how the kale doesn’t flop like spinach even when cooked it still has some give back. Makes the texture more enjoyable to me.

  19. My dad has diabetes and just had a heart attack, so my family is really watching our intake now. I made this but instead of sausage, used ground chicken. No salt, sub’d with Mrs Dash salt-free seasoning. Threw in some fresh lemon zest at the end as well, which I really loved with it. I like sprinkling croutons over my soups and it tasted good with this one too!
    Thanks for sharing the recipe!

    1. Katerina - Diethood
      Katerina Petrovska

      Very happy to hear that you enjoyed the soup! Thank you. 🙂 Sorry to hear about your dad – I hope he is getting better and continues to do well! Best wishes to you all.

  20. I made this tonight, after cleaning shopping and walking the dogs! I started at 8 pm and had it finished and ready to throw into the refrigerator for dinner after work tomorrow. I can’t wait! As good as it tasted tonight, I’m sure it will be even better tomorrow. I used Italian turkey sausage and omitted the olive oil. I used a olive oil spray instead. This was only because I’m watching fat content. Fabulous recipe, don’t be afraid that it takes too long to make, it has amazing flavor and is well worth the minimum effort it takes to get everything in the pot!!!

  21. thank you, just in time for these flavors, what I’m currently craving, good idea with a little kale too, also people in lab coats have said that the majority of what makes up tasting food is sensed by the nose instead of the tongue, so smelling your food seems like a smart thing to do!

  22. Hi Katerina, I made this soup tonight and am so happy I did! The flavor was outstanding! You absolutely nailed all the seasonings–perfection. I’ll be making it all winter! I’ve made a few recipes from your blog and feel like they’re really well done, so I’m going to comment on them so others will try them. Thanks for sharing your recipes.

  23. Hi, love your blog, I have been making this recipe for over 10 years, I use spinach and Italian sausage, I par boil them first for 10 minutes to get the fat out, saute, then clean the pan of any grease .
    but I am disappointed that you say the prep time is 10 mins..I have noticed in most of your recipes the prep time is way less than what it really is ( do you have someone helping you?)..if someone is new to cooking and reads that this recipe only takes 10 mins to prep after a full day of work etc they will be very disappointed..prep time is more like 30 to 45 mins and this is coming from someone who has been cooking for over 30 years.
    again, great site, but you may want to set a timer before you start getting everything ready and chopped…

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!!! I don’t have anyone helping me in the kitchen – it’s all me, myself, and I. 😀 And I do time every recipe, from start to finish, but maybe because I am in the kitchen every day, testing 3 or more recipes a day, prep time is really quick for me? If it took me 30 minutes to chop a few veggies, I don’t think I’d go through with the recipe! haha Also, a good sharp knife helps a huge deal when having to chop a few different veggies.

      1. Great soup. Sometimes I add potato. Have to say I was put off by Katerina’s comment about how long it takes to put this soup together. Let’s live in reality, this takes a lot longer than 10 minutes and it was thoughtful of Betty to point this out for those of us who do not make recipes for a living. Rinsing and chopping celery and carrots, mincing 4 garlic cloves, chopping an onion, rinsing and chopping Kale, removing the leaves of thyme and chopping them. To say you wouldn’t cook if you were slow is just rude.

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      Barbara A. Poole

      I have made this recipe many times but switch it up with a local spicy brand sausage and chickpeas if I dont have cannellini beans. I also use fire roasted tomatoes and a rotisserie chicken if I have it. My husband loves this soup. I serve it with a fresh salad or crispy bread. And I also smell my plates before adding food to them!

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