Sausage and kale soup is a comforting, mostly one-pot meal made with Italian sausage, vegetables, potatoes, beans, and kale in a creamy broth.
The sausage adds savory flavor, while the vegetables create the base of the soup and the potatoes and beans provide a hearty texture.
It is a practical recipe for cooler weather when you want a warm bowl made with simple ingredients.
Sausage and Kale Soup-The Short Answer
The soup gets its smooth creamy texture from cream cheese, which creates richness without making the broth overly thick.
The ingredients are added in stages so the potatoes become tender, the beans keep their shape, and the kale maintains some texture.
This method helps each ingredient keep its own role while creating a balanced soup.
This recipe is also flexible depending on your preference.
You can use spicy sausage for extra heat or replace the sausage with turkey sausage and add a little olive oil for browning.
A dairy-free version can also be made by replacing the cream cheese with a plant-based alternative.
Why You’ll Love This Soup
What makes this sausage and kale soup special is the combination of simple ingredients and comforting flavors.
The Italian sausage adds a rich savory taste, while the cream cheese creates a smooth texture without making the soup feel too heavy.
The combination of kale, potatoes, carrots, celery, and white beans creates a filling meal that works well for a warm dinner.
This recipe is simple to prepare mostly in one pot, with only a blender or tall jug needed for the creamy finish.
Browning the sausage first builds a deeper flavor base, while cooking the vegetables in the rendered fat adds more savory depth.
The potatoes provide natural starch and a hearty texture, while the white beans contribute extra protein and fiber.
Adding the kale later in the cooking process helps it become tender while keeping some texture.
The result is a versatile soup that works well for busy nights because it provides a satisfying meal without creating much cleanup.
This soup is also useful for meal prep because it can be stored in the refrigerator for up to 4 days.
You can portion it for quick lunches or reheat it for another meal.
Using turkey sausage instead of Italian sausage is another option when you want to change the flavor while keeping the same basic formula.
Why This Recipe Works
This soup is built around ratios that keep each ingredient balanced.
The recipe uses 454 g of Italian sausage and 400 g of onion, carrots, and celery, which gives about 0.88 parts vegetables to 1 part sausage and keeps the soup from feeling too meat-heavy.
The sausage and the potatoes each make up about 24% of the broth weight, which gives every ingredient enough liquid to cook without turning the soup into a heavy stew.
The 170 g of kale is roughly 25% of the 694 g of potatoes and drained beans, so it stays noticeable without overpowering the soup.
The cream cheese is about 6% of the broth weight, which creates creaminess without making the soup as heavy as a cream-based soup.
No cornstarch is needed because the potatoes, beans, and cream cheese already provide enough body.
The order of cooking matters as well.
The sausage is browned first so its fat and browned bits flavor the vegetables and broth.
The potatoes go in before the beans and kale so they become tender, while the beans and kale go in later to keep their structure.
The cream cheese is blended with hot broth at the end so it mixes smoothly instead of forming lumps.
Ingredients Needed
Main Ingredients
• 1 pound Italian sausage (454 g)
• 1 pound potatoes (454 g)
• 1 can cannellini beans (15 ounces / 425 g can weight)
• 6 ounces kale leaves (170 g)
• 4 ounces full-fat cream cheese (113 g)
Vegetables and Aromatics
• 1 medium yellow onion (150 g)
• 2 medium carrots (150 g)
• 2 celery stalks (100 g)
• 4 garlic cloves (12 g)
Liquid and Seasonings
• 8 cups chicken broth (approximately 1,900 ml)
• ½ teaspoon fine salt (3 g)
• ½ teaspoon black pepper (1 g)
• ½ teaspoon Italian seasoning (1 g)
• ¼ teaspoon red pepper flakes (0.5 g), optional
Ingredients Notes
Italian sausage creates the main savory flavor of this soup. Use 1 pound (454 g) Italian sausage.
Bulk sausage works well, or you can remove the casings from sausage links before cooking.
Both mild and hot Italian sausage can be used depending on the flavor you prefer.
If using turkey or chicken sausage, add about 1 tablespoon olive oil for browning.
The vegetable base builds the foundation of the soup. Use 1 medium yellow onion, 2 medium carrots, and 2 celery stalks.
Dice the vegetables into even pieces so they soften at a similar rate during cooking.
Cut the onion into approximately 1 cm pieces and the carrots and celery into approximately 0.75–1 cm pieces.
Add 4 minced garlic cloves after the vegetables have softened to bring a deeper savory flavor to the broth.
Chicken broth creates the liquid base of the soup. Use 8 cups (approximately 1,900 ml) chicken broth.
Reduced-sodium chicken broth is preferred because the sausage, beans, and cream cheese can already contribute salt. Bone broth can also be used if you want a deeper flavor.
Potatoes add a hearty texture and help make the soup filling.
Use 1 pound (454 g) peeled potatoes. Yukon Gold potatoes work well because they hold their shape during simmering.
Russet potatoes can also be used, but they break down more easily and can make the broth slightly thicker.
Cut the potatoes into approximately 1.5 cm cubes for even cooking.
Cannellini beans add extra texture and help make the soup more satisfying. Use 1 can (15 ounces / 425 g can weight) cannellini beans.
Drain and rinse the beans before adding them to the soup. Keeping the beans mostly intact helps maintain their texture throughout cooking.
Kale adds color, texture, and a fresh vegetable element. Use 6 ounces (170 g) kale leaves after removing the tough stems. Curly kale or lacinato kale both work well.
Chop the leaves into approximately 2–3 cm pieces so they cook evenly.
Cream cheese creates the creamy finish of the soup. Use 4 ounces (113 g) full-fat cream cheese.
Bring it to room temperature before blending so it combines smoothly with the hot broth.
Take it out of the refrigerator when the potatoes start simmering so it softens for about 25–30 minutes before blending.
It gives the soup a rich creamy texture without making the broth overly thick.
The seasonings balance the flavors of the sausage, vegetables, and creamy broth.
Use ½ teaspoon fine salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and optional ¼ teaspoon red pepper flakes. Adjust the final salt based on the sodium level of the sausage and broth used.
These ingredients work together to create a balanced soup where the sausage provides savory depth, vegetables build the base, potatoes and beans add heartiness, and cream cheese creates a smooth finish.
Equipment You Will Need
A digital kitchen scale, measuring cups, and measuring spoons help you follow the quantities accurately.
Use a large Dutch oven or heavy-bottom stockpot with at least a 6-quart (5.5 L) capacity so there is enough room when the raw kale goes in.
You will also need a cutting board, a chef’s knife, a wooden spoon, a ladle, a can opener, a plate for the browned sausage, and a heatproof bowl for any extra fat.
For the creamy finish, use a tall jug or blender jar with an immersion blender or a regular blender.
How to Make Sausage and Kale Soup
Prepare the ingredients first so the cooking moves smoothly.
If using sausage links, remove the casings before cooking.
Dice the onion into approximately 1 cm pieces and cut the carrots and celery into approximately 0.75–1 cm pieces.
Mince the garlic finely and cut the peeled potatoes into approximately 1.5 cm cubes.
Remove the tough stems from the kale and chop the leaves into approximately 2–3 cm pieces, which should weigh 170 g after the stems are removed.
Drain and rinse the cannellini beans.
Next, prepare the sausage.
Heat a large Dutch oven over medium-high heat for about 2 minutes.
Add the Italian sausage and use a spatula to break it into smaller pieces as it cooks.
Cook for 8–10 minutes until the sausage is browned and no longer pink.
Transfer the cooked sausage to a plate using a slotted spoon.
Leave about 1 tablespoon of rendered fat in the pot and pour any extra fat into a heatproof bowl.
Keep the browned bits at the bottom of the pot because they add extra flavor to the broth.
Reduce the heat to medium and add the onion, carrots, celery, and ½ teaspoon fine salt.
Sauté the vegetables for 7–10 minutes, stirring occasionally, until the onion becomes translucent and the vegetables soften slightly.
Add the minced garlic and cook for 60–90 seconds until fragrant.
Add about 1 cup of chicken broth and use a wooden spoon to scrape the bottom of the pot.
This deglazing step helps loosen the browned bits and incorporates their flavor into the soup.
Let the broth simmer for 1–2 minutes so the browned bits dissolve.
Add the remaining chicken broth (about 7 cups / 1,660 ml), the potatoes, the browned sausage, black pepper, Italian seasoning, and the optional red pepper flakes.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Partially cover the pot and simmer for 10–12 minutes until the potatoes are almost tender but still slightly firm in the center.
They will finish cooking while the beans and kale simmer.
Add the drained and rinsed white beans and stir gently.
Continue simmering gently for about 5 minutes.
Adding the beans at this stage helps them maintain their structure instead of breaking down during cooking.
Add the chopped kale and gently submerge the leaves into the broth.
Cook for 7–10 minutes until the kale becomes tender while still keeping some texture.
For the creamy finish, reduce the heat to low.
Ladle about 2 cups of hot broth into a tall jug or blender jar with the softened cream cheese, taking mostly broth and avoiding the solids.
Blend for 30–60 seconds until smooth and creamy, then pour the mixture slowly into the pot while stirring.
An immersion blender works well in a tall jug, and a regular blender can also be used.
If you use a regular blender, keep the lid vent open and press a kitchen towel over the lid because hot liquid creates pressure.
Stir gently for 1–2 minutes over low heat.
Avoid bringing the soup back to a hard boil because this helps maintain the creamy consistency.
Taste and season with salt and additional pepper if needed, adding the salt in ¼ teaspoon increments.
The amount of salt can vary depending on the sausage, broth, beans, and cream cheese used.
Serve the soup warm and portion it evenly.
Add fresh cracked black pepper or parmesan as a topping if desired, keeping in mind that parmesan is not included in the nutrition values.
The finished soup should have a creamy broth while keeping the potatoes, beans, kale, and sausage distinct.
Troubleshooting
If the Soup Is Too Thick
Potatoes and beans absorb liquid, so the soup can thicken if it simmers too long or reduces too much.
Stir in 60–120 ml of hot chicken broth until the soup is creamy but pourable.
If the Soup Is Too Thin
This usually happens when too much broth was used or the soup did not reduce enough.
Simmer it uncovered over gentle heat for 5–10 minutes, or mash a few pieces of potato or beans against the side of the pot.
If the Cream Cheese Is Lumpy
Lumps form when the cream cheese is cold or is added directly to boiling soup.
Use room-temperature cream cheese and blend it separately with hot broth.
If the Potatoes Are Mushy
Small cubes and too much simmering are the usual causes.
Keep the cubes at about 1.5 cm, limit the first simmer to 10–12 minutes, and use Yukon Gold potatoes.
If the Kale Is Tough
Large pieces, left-in stems, or a short cooking time make kale tough.
Remove the stems, cut the leaves into 2–3 cm pieces, and cook them for 7–10 minutes.
Variations To Try
Potatoes and White Beans
Potatoes make this soup more filling and add a hearty texture. The recipe uses 1 pound (454 g) potatoes.
Yukon Gold potatoes hold their shape well during simmering, while Russet potatoes break down more easily and can make the soup slightly thicker.
Cannellini beans are already part of the base recipe, so the recipe uses 1 can that has been drained and rinsed.
Add the beans toward the end of cooking to help them maintain their shape instead of becoming too soft.
Spice
The soup already gets plenty of flavor from the Italian sausage, vegetables, and Italian seasoning. For extra heat, add more red pepper flakes or use hot Italian sausage instead of mild sausage. This adds a spicier finish without changing the main recipe.
A range of ¼–½ teaspoon red pepper flakes works well while keeping the cream cheese quantity the same.
Dairy-Free Version
Leave out the cream cheese and use 113 g (about ½ cup) full-fat coconut cream or a plant-based dairy-free cream cheese instead.
Blend it with hot broth in the same way and add it to the soup at the end.
Serving Sausage and Kale Soup
This sausage and kale soup is a filling meal on its own because it combines Italian sausage, potatoes, cannellini beans, vegetables, and a creamy finish.
Serve it warm while the kale remains tender and visible and the sausage is evenly distributed throughout the broth.
The potatoes and beans create a hearty texture, while the cream cheese gives the soup a smooth finish without making it overly thick.
If you want to serve something alongside it, keep the sides simple so they do not overpower the soup. Fresh bread or sourdough pairs well with the creamy broth.
A simple side salad can add a lighter contrast, while roasted vegetables such as roasted broccoli or roasted butternut squash are also good options.
Make-Ahead Instructions
The onion, carrots, celery, and garlic can be prepared one day ahead, and the kale can be washed, dried, and stored in the refrigerator.
Cut the potatoes close to cooking time, and drain and rinse the beans just before cooking.
The complete soup can also be cooked in advance.
Storage
Allow the soup to cool before transferring leftovers to a shallow airtight container. Refrigerate the soup within about 2 hours of cooking and store it in the refrigerator for up to 4 days.
Making a larger batch can be useful for meal prep because you can portion the soup for quick lunches throughout the week.
The flavors can also develop as the soup rests, so the next serving can be just as enjoyable as the first.
When ready to reheat, warm an individual portion in the microwave or on the stovetop until heated through.
For microwave reheating, place the soup in a microwave-safe container and heat it in short intervals.
Stir between each interval to help the soup warm evenly. For stovetop reheating, transfer the soup to a saucepan and warm it over medium-low heat, stirring frequently.
If the soup looks too thick, add 30–60 ml of broth while reheating.
Avoid bringing the soup to a boil during reheating.
For longer storage, freeze the cooled soup in a freezer-safe container, freezer-safe bags, or zip-top bags.
Leave some space at the top because the liquid expands when frozen. The soup can be frozen for up to 3 months. When ready to enjoy frozen soup, thaw it overnight in the refrigerator before reheating.
The cream cheese may separate slightly after freezing, but stirring the soup well will help bring the texture back together.
The potatoes may also become slightly grainy or soft after freezing.
Reheat gently on the stovetop or in the microwave until warmed evenly.
Notes
A serving size of this sausage and kale soup is approximately 1¾ cups.
This portion provides a satisfying amount when the soup is served as a main meal and keeps servings consistent with the recipe’s calculated yield.
The recipe makes approximately 13–14 cups of soup, which is a calculated estimate based on the volume of the broth and the other ingredients.
The recipe makes 8 servings with approximately 1¾ cups per serving.
Keeping the portion size consistent also aligns with the calculated nutrition values for each serving.
Nutrition Insight
A serving of sausage and kale soup is approximately 1¾ cups.
Based on the recipe’s 8-serving yield, each portion contains about:
• 339 kcal
• 25 g carbohydrates
• 16 g protein
• 20 g total fat
• 8 g saturated fat
• 5 g fiber
• 5 g sugar
• 1,020 mg sodium
The full batch provides approximately:
• 2,715 kcal
• 128 g protein
• 161 g fat
• 198 g carbohydrates
• 40 g fiber
These values are divided by 8 servings to calculate the per-serving nutrition information.
The nutrition information is an estimate because actual values can vary depending on the brands and products used.
Sausage, broth, beans, and cream cheese can have different nutrition profiles, especially for sodium and fat.
The values are calculated with standard Italian sausage, so turkey or chicken sausage and the variations above will change them.
Using the same ingredient quantities and dividing the finished soup into 8 portions will keep the calculation closest to the listed values.
Frequently Asked Questions
What Type of Sausage Works Best for Sausage and Kale Soup?
I usually prefer mild Italian sausage because it adds plenty of flavor without making the soup too spicy.
For more heat, hot Italian sausage is a good option. Chicken or turkey sausage can also be used, with about 1 tablespoon olive oil added for browning.
Whichever sausage you choose, it should be browned and cooked through with no pink remaining.
Browning the sausage first helps build the savory flavor base of the soup.
Can You Use Kale Stems in Soup?
For this recipe, it is best to remove the tough kale stems before adding the leaves to the soup.
Large stems can be unpleasant to eat, while properly prepared kale leaves become tender during cooking.
After removing the tough stems, cut the leaves into smaller pieces so they cook evenly.
Can You Freeze Zuppa Toscana?
You can freeze this sausage and kale soup, which is closely related to zuppa toscana, although freezing may slightly change the texture after reheating.
This version uses cream cheese for its creamy finish, so some separation can happen after freezing.
When reheating frozen soup, warm it gradually over medium-low heat and avoid boiling.
This helps maintain the creamy consistency. A good stir after reheating will help bring the texture back together.
How Long Will Homemade Soup Last?
Homemade soup can last for up to 4 days in the refrigerator when stored properly. Transfer it to a shallow airtight container and refrigerate it within about 2 hours of cooking.
Before eating leftovers, check that they have been stored correctly and use your best judgment.
What Is the Best Container to Freeze Soup In?
A freezer-friendly container with enough room for expansion works well when freezing soup.
Large plastic containers, mason jars, and zip-top bags can be suitable options when designed for freezer storage.
Do not overfill the container because the soup expands when frozen. For this recipe, leaving about 2.5 cm of space at the top provides room for expansion.
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