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Easy One-Pot Sausage and Kale Soup Recipe

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A quick and comforting one-pot sausage and kale soup that comes together in under 40 minutes. Perfect for busy weeknights, this hearty soup features Italian sausage, tender kale, and a savory broth that tastes like it’s been simmering for hours.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred), undrained
  • 4 cups low-sodium chicken broth
  • 1 large bunch kale (about 6 cups chopped), stems removed and leaves chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (if needed)
  • Parmesan cheese for serving (optional)

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery into roughly equal-sized pieces—about ¼-inch dice. Mince the garlic. Wash the kale, strip the leaves from the tough stems, and chop the leaves into bite-sized pieces.
  2. Brown the sausage. Heat your Dutch oven or pot over medium-high heat. Add the Italian sausage (casings removed if you bought links) and break it up with your wooden spoon. Let it cook undisturbed for about 3-4 minutes until the bottom gets nicely browned, then stir and break it into smaller pieces. Continue cooking for another 4-5 minutes until the sausage is fully cooked and has some nice browned bits stuck to the bottom of the pot.
  3. Remove the sausage. Using a slotted spoon, transfer the cooked sausage to a bowl or plate. Leave the rendered fat in the pot. If there’s more than about 2 tablespoons of fat, spoon some out.
  4. Sauté the aromatics. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables start to soften and the onion turns translucent. If the pot looks dry, add the olive oil.
  5. Add the garlic and spices. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for about 30 seconds until the garlic is fragrant.
  6. Deglaze the pot. Pour in about ½ cup of the chicken broth and scrape the bottom of the pot with your wooden spoon to release all those browned bits.
  7. Add the tomatoes and broth. Pour in the can of diced tomatoes (undrained) and the remaining 3½ cups of chicken broth. Stir everything together. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  8. Simmer the soup. Let the soup simmer uncovered for about 10 minutes.
  9. Add the kale. Stir in the chopped kale. Let it cook for about 3-4 minutes until the kale is tender but still has some brightness to it.
  10. Return the sausage to the pot. Add the cooked sausage back into the soup. Stir to combine and let it heat through for about 2 minutes. Taste the broth and adjust the seasoning with salt and pepper.
  11. Serve it up. Ladle the soup into bowls. Top with a generous grating of Parmesan cheese and an extra pinch of red pepper flakes if you like heat. Serve with crusty bread for dipping.

Notes

For best flavor, brown the sausage well to develop a deep savory base. Use low-sodium broth to control salt level. The soup is even better the next day as flavors meld. To make it dairy-free, omit the Parmesan. For a vegetarian version, use plant-based sausage and vegetable broth.

Nutrition

Keywords: sausage and kale soup, one-pot soup, easy soup recipe, Italian sausage soup, kale soup, weeknight dinner, comfort food, gluten-free soup

Find it online: https://shimmersnack.com/easy-one-pot-sausage-and-kale-soup-recipe/