SAUSAGE AND KALE SOUP
This sausage and kale soup reminds me a lot of Italian Wedding Soup, which I loved as a kid. Italian Wedding Soup consists of flavorful broth, small meatballs, and lots of greens. This soup is similar but comes together a little faster by using sausage instead of homemade meatballs. If you have them cooked already, you can just slice them up, or cook them quickly while you make your broth. This soup is perfect for a rainy lunch or dinner. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 tablespoon (15 ml) extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
¼ to ½ teaspoon red pepper flakes
Salt
Freshly ground black pepper
10 to 12 ounces kale, stemmed and chopped
4 to 5 cups (1200 ml) chicken broth
10 to 12 ounces cooked sausage, cut into slices
- In a large saucepan over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic and red pepper flakes, season with salt and pepper, and give it a stir.
- Add the kale, and sauté for another 2 minutes. Pour in the chicken broth, and bring to a simmer. Add the sausage, reduce the heat to low, and continue to stir periodically while cooking for an additional 10 to 15 minutes.
- Serve hot.
VARIATION 1 SAUSAGE AND KALE SWEET POTATO SOUP: Dice 1 large sweet potato, and sauté it with the onion and garlic. Continue with the rest of the recipe as written.
VARIATION 2 CHICKEN AND KALE SOUP: For a lighter meal, substitute the sausage with either cooked chicken sausage or shredded chicken breast (10 to 12 ounces).
PREP TIP: Make a double batch of this soup, and freeze it in smaller portions. I like to defrost it in a saucepan over low heat and serve it immediately.
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Sausage and kale soup is rustic Italian comfort in a bowl — browned sausage slices, ribbons of kale, and sweet onion in a garlicky, gently spiced chicken broth. A pinch of red pepper flakes gives it the characteristic warmth that makes this soup so moreish. It's ready in under 30 minutes and tastes even better the next day.
Pro Tips
- Brown the sausage well before adding it to the broth — those caramelized edges are the soup's main flavor layer.
- Add the kale after the broth simmers so it stays pleasantly tender rather than army green and mushy.
- Cooked sausage in thick slices gives you the best texture; crumbled sausage clouds the broth and loses its presence.
- If the soup sits overnight, the kale softens and the broth deepens — this is one of those rare soups that improves with time.
Frequently Asked Questions
Can I make sausage and kale soup ahead?
Yes — it's ideal for meal prep and keeps 4 days in the fridge. Reheat gently so the sausage doesn't dry out.
What kind of sausage works best?
A well-seasoned cooked pork sausage, Italian-style if you can find it. Choose a sugar-free variety to keep it strictly Paleo.
Can I use a different green?
Chard or spinach work in place of kale. Spinach needs just the last minute of cooking since it wilts almost instantly.
Is this soup Paleo?
Yes — sausage, kale, onion, garlic, broth, and spices. Just check the sausage label for fillers and added sugars.
Recipe Card
Ingredients
Method
- In a large saucepan over medium heat, heat the olive oil.
- Sauté the onion until slightly translucent, about 5 minutes.
- Add the garlic and red pepper flakes, season with salt and pepper, and give it a stir.
- Add the kale, and sauté for another 2 minutes.
- Pour in the chicken broth, and bring to a simmer.
- Add the sausage, reduce the heat to low, and continue to stir periodically while cooking for an additional 10 to 15 minutes.
- Serve hot.
