Italian Sausage and Kale Soup

This hearty Italian Sausage and Kale soup is full of flavor and packed with veggies. Grab some crusty bread and call the family to the table. This soup will keep everyone warm and satiated through the cold months. You’re going to love it!

Ingredients

olive oil

1 lb Sweet Italian Sausage

1 medium onion

4 garlic cloves

2 carrots

2 celery stalks

1 zucchini

3 cups chopped kale

1/3 cup full bodied red wine

2 Tbs tomato paste

1 15oz can fire roasted tomato

2 cups broth of your choice

1/4 cups chopped parsley (divided)

2 bay leaves

Salt and Pepper to taste

1/4 tsp red pepper flakes (optional)

How to make Italian Sausage and Kale Soup

Start by warming up your pot.

Most likely when you were grocery shopping you found Italian sausage in links. If that is the case, you’ll want to take the meat out of the casing. That might seem strange if you haven’t done it before, but don’t worry, its easy! Kitchen sheers are really the best tool for this job, but you can also use a paring knife. Insert the scissors or knife in the bottom end of the sausage link and cut up towards the top. (Please be very careful if you’re using a knife.)

Remove and discard the casing. Drizzle 1-2 Tbsp of olive oil into your hot dutch oven or pot and brown the sausage meat. Be sure to break it up into bite size pieces.

While the meat is cooking, dice the onion, carrots, and celery and add it to the pot with the meat. Give the vegetables a good sprinkling of salt and pepper. It’s important to season soups at every step to build layers of flavor. My mouth starts to water just thinking about it! Yum!!

Cook the vegetables for about 5 minutes until the onions are translucent. Then either mince your garlic or sent it through a garlic press and into the pot. Let the garlic and cook for 1-2 minutes.

If you would like a little spicy heat in your soup, this is the time to add the red pepper flakes. Just quickly stir them in! My recommended 1/4 tsp is simply a guide. I usually add the tiniest sprinkle, if any, because I’m usually cooking for kiddos, but you determine how much spice you like! (You can also add a little to the individual bowls of soup.)

Then stir in the tomato paste. Let it coat the veggies and cook for about 1 minute.

Lets talk wine for a minute… When choosing a wine to cook with, you will want a full bodied red wine that you would drink. something like a Cabernet Sauvignon, Pinot Noir, or even a Red Zinfandel would be nice! If you taste it and wouldn’t drink it, don’t cook with it. Pretty simple!

You do not have to add the wine. If you prefer, just leave it out. Your soup will still be delicious.

Next, deglaze the pan with about 1/3 cup red wine. If you are unfamiliar with “deglazing”, it just means to pour the wine (or broth if you prefer to omit the wine) into the pot and use your wooden spoon to scrape all the brown bits off of the bottom and sides of the pot. Those bits of meat and caramelized tomato and vegetables impart SO much flavor!

Add the diced fire roasted tomatoes. You can use regular diced tomatoes here, but the fire roasted ones (again) add a smokey depth of flavor that you don’t get otherwise.

Cover everything with broth. Add half of the chopped parsley and both bay leaves.

To really make your soup something special, try my Kitchen Scrap Instant Pot Bone Broth recipe.

If you are using a homemade broth with little to no salt in it, you will want to season again. If you are using store bought broth I suggest waiting until the end and seasoning to taste.

Bring the soup up to a boil and then reduce to a simmer. Simmer for at least 30 minutes to give the flavors time to blend.

I prefer my zucchini to have a bite to it. I’ll eat it mushy in a soup if its left over, nut my preference is to cook it only a little bit right before serving. So, minutes before serving stir in the zucchini and kale and turn off the heat.

Always give your soups a little taste with a clean spoon before serving. Season with salt and pepper if needed and sprinkle the remaining parsley for a bit of freshness.

Finally, enjoy your fabulous Italian Sausage and Kale soup with a slice of crusty bread!

Variations

1. Add 1/2 cup of a small dried pasta like stelline or orzo about 5 minutes before serving. Allow them to cook while adding your zucchini and kale.
2. Add 1 can of cannellini beans when you add the fire roasted tomatoes.
3. Add 1 cup of cooked lentils when you add the fire roasted tomatoes.

With these three additional variations, you can add a little variety to what is sure to be a family favorite! Give all four options a try and let me know which one your family likes the best!

Italian Sausage and Kale Soup

Print

This hearty Italian Sausage and Kale soup will keep you warm and satiated through the cold months. Try the three additional variations that can be found in the notes and let me know your favorite!

Cook Time 30 minutes 15 seconds

Additional Time 30 minutes

Total Time 1 hour 15 seconds

Ingredients

• olive oil
• 1 lb Sweet Italian Sausage
• 1 medium onion
• 4 garlic cloves
• 2 carrots
• 2 celery stalks
• 1 zucchini
• 3 cups chopped kale
• 1/3 cup full bodied red wine
• 2 Tbs tomato paste
• 1 15oz can fire roasted tomato
• 2 cups broth of your choice
• 1/4 cups chopped parsley (divided)
• 2 bay leaves
• Salt and Pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Drizzle about a Tbsp of olive oil into the pot.
2. Take the sausage meat out of the casing and brown the meat in the oil.
3. Dice the onion, carrots, and celery and add it to the pot with the meat. Season with salt and pepper. Cook about 5 minutes until the onions are translucent.
4. Mince or press the garlic and cook for 1-2 minutes.
5. If you are going to use the red pepper flakes quickly stir them in.
6. Stir in the tomato paste let it cook for just 1 minute.
7. Deglaze the pan with about 1/3 cup red wine.
8. Add the fire roasted tomatoes.
9. Cover with broth. (If you are using a homemade broth with little to no salt in it, you will want to salt again.)
10. Add half of the chopped parsley and both bay leaves.
11. Bring to a boil and then reduce to a simmer and simmer for at least 30 minutes.
12. Minutes before serving add the zucchini and kale.
13. Remember to taste for salt and pepper.
14. Serve with a slice of crusty bread.

Notes

3 variations:

1. Add 1/2 cup of a small pasta like stelline or orzo and cook before adding the zucchini and kale.

2. Add a can of cannelini beans with the fire roasted tomatoes.

3. Add 1 cup of cooked lentils with the fire roasted tomatoes.

I’m sure you’ll love…

Kitchen Scrap Instant Pot Bone Broth

Flat Skillet Roasted Chicken