Name: Creamy Sausage Kale Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon Olive Oil; 1 small white or yellow onion, diced; 2 teaspoon minced garlic; 2 tablespoons all-purpose flour; 1 pound ground Italian Sausage, mild or hot; 1 teaspoon paprika; 1/4 teaspoon red pepper flakes, optional; 5 cups chicken broth or stock; 15oz can cannelloni beans, rinsed and drained; 2 pounds russet potatoes, peeled and diced; 2 stalks kale, ribs removed and chopped; 1/2 cup heavy cream; 2 tablespoons lemon juice; Salt and Pepper

Jump to Recipe·Print Recipe

This Creamy Sausage Kale Soup is super flavorful, filling, and made on the stove in no time at all! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the potatoes, beans, and kale. This will be a new chilly day favorite!

Why I Love It

Super Filling – I don’t know about you, but some soups don’t get even close to filling me up. But this soup is the opposite! Thanks to the sausage, potatoes, and beans it is so filling and satisfying.
Creamy – Adding a small amount of heavy cream transforms the broth into creamy, dreamy deliciousness!
Flavorful – The Italian sausage and spices give this soup so much flavor.
Easy One-Pot – This soup recipe is made in just on pot on the stove and is ready in just 35 minutes. Easy enough to make on a busy weeknight!

Ingredients You’ll Need to Make Sausage Kale Soup:

Olive Oil – or other cooking oil
Onion – White or yellow
Garlic
Ground Italian Sausage – You can use mild or hot
Spices – Paprika, Red Pepper Flakes, Salt, and Pepper
All-Purpose Flour
Chicken Broth or Stock
Cannellini Beans – Or other white bean like Great Northern
Russet Potatoes
Kale – I like to use stalks of kale so I can chop it up vs the smaller, shredded pieces
Heavy Cream – A small amount goes a long way to make the soup creamy!
Lemon Juice

How to Make Sausage Kale Soup on the Stove

This recipe for sausage soup is made in just one pot on the stove in about 30 minutes.

Prep – Dice up the onion and mince the garlic.
Cook Onion and Sausage – Grab a large soup pot and heat up the olive oil. Sauté the onion until starting to soften then add the sausage and cook/brown the sausage while crumbling. When the sausage is cooked and the onions are tender, add the garlic and cook for just a minute more.
Add Flour and Spices – Add the flour and paprika to the pot, stir and cook for a minute.
Cook Potatoes – Add the broth to the pot – scrape any bits off of the bottom – and add the diced potatoes. Bring the soup to a simmer over medium-low heat and cook until the potatoes are just fork tender (about 10 minutes).
Add Kale and Beans – Add the chopped kale and white beans to the soup and cook for another 5 minutes or so until the kale is wilted.
Finish Soup – Stir in the cream and lemon juice. Taste the soup and adjust salt and pepper, if needed. Serve and enjoy!

Frequently Asked Questions:

Can this soup be frozen?

You can freeze this soup! Allow it to fully cool, then freeze in freezer bags or I love using souper cubes. After freezing, the texture of the soup will change slightly. The potatoes will be softer and you may need to add a little extra liquid when reheating.

What size of pot should be used to make this soup?

I recommend using a large soup pot or dutch oven. Pictured is a 7qt dutch oven which is plenty big to make this soup recipe.

Other Soup Recipes

Instant Pot Wild Rice Soup – Making the soup in the Instant Pot saves so much time and the results are delicious!
Slow Cooker White Chicken Chili – Filled with white beans, shredded chicken, corn, green chiles, and a creamy broth
Pumpkin Chili – The canned pumpkin puree gives chili a slightly sweet flavor while making it extra creamy. It can be made on the stove or in the slow cooker.

Like this recipe? Sign up for my e-mail list so you get new recipe notifications straight to your inbox as well as occasional ‘bonus’ content not found on the blog! Click Here!