Italian Sausage Soup

4.73 from 36 votes

Dive into a cozy bowl of this Italian Sausage Soup recipe packed with kale, beans, and a kick of tasty seasonings.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Soup

Cuisine: Italian

Keyword: italian sausage soup, italian sausage soup recipe, italian soup recipe

Servings:

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 freshly 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.

Meat options: 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.