Chicken Sausage Kale Soup Recipe

This hearty comforting Chicken Sausage Kale Soup is made with savory chicken sausage, tender greens, and creamy cannellini beans and ready in 45 minutes. The rich broth turns incredibly silky the moment a splash of cream melts into the simmering pot. I find myself making this exact pot of soup whenever the weather turns cold.

Why This Classic Works

Traditional sausage and kale soups often rely on heavy pork sausage and massive amounts of cream. I swapped those out for leaner chicken sausage and hearty white beans, creating a deeply satisfying bowl. It gives you that comforting richness without the heavy feeling afterward.

Early attempts left me with tough, bitter kale floating in thin broth. I learned the hard way that you have to let the greens simmer until they wilt entirely into the soup. Stripping the tough stems is also an absolute necessity for the best texture.

Chicken Sausage Kale Soup Ingredients

• 1 tbsp olive oil
• 1 lb mild Italian chicken sausage, casings removed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 bunch Lacinato kale, stems removed and chopped
• 1/2 cup heavy cream
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

How To Make Chicken Sausage Kale Soup

1. Brown the Sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken sausage, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned.
2. Aromatize the Base: Lower the heat to medium and stir in the diced onion and minced garlic. Sauté for about 4 minutes until the onions turn translucent and fragrant.
3. Simmer the Broth: Pour in the chicken broth, cannellini beans, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes.
4. Wilt the Greens: Stir in the chopped kale and cook for another 5 minutes until the leaves are completely tender and bright green.
5. Finish with Cream: Remove the pot from the heat and slowly stir in the heavy cream. Taste the broth and adjust the seasoning with salt and black pepper before serving.

Recipe Tips

• Strip the stems: Thick kale stems remain tough even after boiling, so pull the leaves away from the ribbed center before chopping.
• Brown the meat well: Letting the chicken sausage get a dark crust on the bottom of the pot creates a richer foundational flavor for the broth.
• Temper the cream: Remove the soup from the direct heat source before stirring in the dairy to prevent it from curdling.

What To Serve With Chicken Sausage Kale Soup

A crusty loaf of sourdough bread is essential for soaking up the savory, creamy broth. You can also pair this with a crisp Caesar salad to cut through the richness of the soup.

How To Store

Keep leftover soup in an airtight container in the fridge for up to four days. If you plan to freeze it, portion the soup into containers before adding the cream, as dairy can separate when thawed.

FAQs

• Can I use curly kale instead of Lacinato? Yes, curly kale works fine in this recipe. It just might take an extra minute or two of simmering to reach the same level of tenderness.
• What can I substitute for the heavy cream? Whole milk or half-and-half will work, though the broth will be slightly thinner. For a dairy-free option, use full-fat coconut milk.
• Do I have to use cannellini beans? Great Northern beans or chickpeas are excellent alternatives. You can also substitute two cups of diced russet potatoes if you prefer a starchier soup.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Cholesterol: 65 mg
• Sodium: 890 mg
• Total Carbohydrate: 24 g
• Protein: 26 g

Try More Recipes:

• Spicy Sicilian Chicken Soup Recipe
• Chicken Noodle Soup With Egg Noodles
• Chicken Broccoli Cheddar Soup Recipe

Chicken Sausage Kale Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Rich and comforting Chicken Sausage Kale Soup features savory chicken sausage, creamy cannellini beans, and fresh green kale. Ready in 45 minutes, this simple stovetop recipe is an easy weeknight dinner that warms you up on chilly evenings.

Ingredients

• 1 tbsp olive oil

• 1 lb mild Italian chicken sausage, casings removed

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 6 cups chicken broth

• 1 (15 oz) can cannellini beans, drained and rinsed

• 1 bunch Lacinato kale, stems removed and chopped

• 1/2 cup heavy cream

• 1/2 tsp red pepper flakes

• Salt and black pepper to taste

Directions

• 1. Brown the Sausage: Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken sausage, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned.
• 2. Aromatize the Base: Lower the heat to medium and stir in the diced onion and minced garlic. Sauté for about 4 minutes until the onions turn translucent and fragrant.
• 3. Simmer the Broth: Pour in the chicken broth, cannellini beans, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes.
• 4. Wilt the Greens: Stir in the chopped kale and cook for another 5 minutes until the leaves are completely tender and bright green.
• 5. Finish with Cream: Remove the pot from the heat and slowly stir in the heavy cream. Taste the broth and adjust the seasoning with salt and black pepper before serving.