Italian Sausage Soup

Italian Sausage Soup

Author: Stephanie Kay

This Italian sausage soup recipe is made with kale, white beans and chicken sausages, however, you could certainly use pork sausages or turkey sausages instead.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian



  1. In a large pot on medium-high heat, warm the olive oil.
  2. Remove sausage meat from the casing and add it to the pot, breaking it up into small bite-size pieces, and cook for 5-6 minutes or until no longer pink. Once cooked, remove the sausage meat from the pot, add to a plate and set aside.
  3. In the same pot, add the onion, carrots and celery and cook on medium heat for 4-5 minutes until vegetables are tender.
  4. Add garlic, thyme, oregano, chilli flakes and a pinch of salt and cook for an additional 1-2 minutes until fragrant.
  5. Add diced tomatoes, stirring to combine with the vegetable mixture.
  6. Return cooked chicken sausage to the pot along with chicken broth, white beans, parmesan rind and bay leaf and stir to combine. Bring soup to a boil, cover, then reduce to a simmer and allow to cook for 30 minutes.
  7. Add chopped kale, stir to combine, and allow to simmer for another 10 minutes until kale is bright green and tender. Remove parmesan rind and bay leaf.
  8. Season with additional salt and pepper to taste and serve topped with freshly grated parmesan cheese.
  9. This soup can be served immediately or stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.


*If you don’t have any leftover Parmesan rind, simply slice the rind off of the end of a piece of fresh parmesan cheese.


Keywords: kale, chicken, white bean