Kale soup is one of those year-round soups that are just as delicious and satisfying on a cold winter’s day as they are on a warm summer evening.

Not only is this kale soup ultra-tasty, but we made it a one-pot meal that saves on time and clean-up! Bring it to school or work in a thermos and enjoy a filling, flavorful meal that will keep everyone going for the rest of the day!

top view of Kale Soup in a pot with bread

For dinner, serve kale soup with our cheesy garlic breadsticks, and a cucumber tomato salad for a well-rounded meal that the whole family will love!

Hearty & Delicious Soup

We made this soup with our favorite Italian-inspired flavors. It’s packed with healthy things like garbanzo beans, and potatoes, and of course, the star of the soup is kale!

Kale is a superfood and for good reason! Loaded with essential vitamins, minerals, and a dose of fiber, kale also has a nice earthy flavor that makes it so versatile!

I use turkey sausage in this soup to cut the fat a bit but any smoked sausage will do.

ingredients to make Kale Soup on a metal sheet

Ingredients & Variations

The great thing about kale soup is that subbing out and switching up the ingredients is totally okay!

POTATOES: No potatoes? Try sweet potatoes!

LEGUMES: No garbanzo beans? Use cannellini beans or kidney beans.

Kale soup is perfect for cleaning out the vegetable crisper in the fridge and using up leftover protein from other meals and any veggies ready to be enjoyed. Talk about economical!

process of adding ingredients to make Kale Soup

How to Make Kale Soup

Easy and nourishing kale soup comes together in 1-2-3!

  1. Cook potatoes, onion, and sausage in a pan until the onion is tender (use bacon grease instead of olive oil for a little extra flavor.)
  2. Add remaining ingredients (per the recipe below) and simmer until the potatoes are tender.
  3. Remove the bay leaf before serving, and garnish with grated parmesan cheese!

Kale Soup in a white bowl

Tips for Kale Soup

  • Be sure to rinse the canned beans to eliminate extra salt and prevent foaming.
  • Swap out potatoes for sweet potatoes and add extra veggies if you’d like!
  • Kale soup tastes just as good the next day when all the flavor have a chance to blend even more! Keep kale soup in a container with a tightly fitted lid and it will stay fresh for up to 4 days.
  • To reheat kale soup, simply place in a pot on the stovetop and add a little salt and pepper to refresh the flavors. An extra sprinkling of grated Parmesan cheese and it’s ready to serve again!
  • Kale soup can be frozen, too! Pour cooled soup into zippered bags and label with the date. Lay them flat in the freezer and once frozen, store them upright to save freezer space!

Hearty Soups to Try

Did you make this Kale Soup? Be sure to leave a comment and a rating below! 

spoonful of Kale Soup in a bowl
4.97 from 28 votes↑ Click stars to rate now!
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Sausage & Kale Soup

Kale Soup is hearty, healthy, and full of fresh ingredients!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
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  • 1 tablespoon olive oil or more if needed
  • 3 medium Yukon gold potatoes ½" diced
  • 1 large onion chopped
  • ½ pound smoked sausage sliced
  • 4 cups chicken broth
  • 2 cups kale chopped, packed
  • 19 ounces canned chickpeas or cannellini beans, drained and rinsed
  • 19 ounces diced tomatoes with juices
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Parmesan cheese for garnish, if desired


  • Add olive oil to a pan. Combine potatoes, onion, and sausage, cook 4-5 minutes over medium heat or until onion is tender.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer 10-12 minutes or until potatoes are tender.
  • Discard bay leaf.
  • Sprinkle parmesan cheese on top & serve with bread if desired.


Kale Soup will keep for up to 4 days in an airtight container in the fridge. 
Reheat in a pot on the stovetop and add an extra sprinkling of grated Parmesan cheese to serve!
4.97 from 28 votes

Nutrition Information

Calories: 469 | Carbohydrates: 58g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 1846mg | Potassium: 1316mg | Fiber: 12g | Sugar: 6g | Vitamin A: 3504IU | Vitamin C: 98mg | Calcium: 228mg | Iron: 7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
ingredients to make Kale Soup with a bowl of soup with a title
spoonful of Kale Soup in a pot with a title
Kale Soup in a white bowl with a writing
spoonful of Kale Soup in a pot with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Didn’t think I would like it, but gave it a try, and we loved it! Healthy and very tasty! Its a keeper, for sure!5 stars

  2. Have made this may times Not of fan of kale so used spinach and have use escarole. I have also added diced carrots to it. One time had left over green beans and tossed them in to use up. I didn’t have chickpeas one time used butter beans instead. Its a very versatile soup and always great,5 stars

  3. Absolutely delicious! I couldn’t use kale as it was infested with wasp like bugs but I follow the rest of the recipe. I can’t believe how good it is! Already passed the recipe on. Will be making again! Thanks for sharing this yummy meal!5 stars

    1. I made this in the instant pot. After I sautéed the veggies I added the diced tomatoes, chicken stock and Kale and set the instant pot to manual for 5 min. Came out perfect!5 stars

  4. All the ingredients are in my pantry or freezer, and with some cool, rainy weather moving in, this is perfect! Thanks much!5 stars

  5. We love the Sausage and Kale soup (however, I almost always have spinach so we use that instead(. This soup is absolutely delicious. I make it fairly regularly and we rave about it to others. thank you for the great recipe

  6. Thanks for this healthy recipe! My broth and tomatoes were sodium-free (it’s what I had on hand) and the turkey sausage was a brand I hadn’t used before (bland), so I had to add some seasoning to give it more oomph. I added a couple of teaspoons of chicken bouillon paste, 2 tsps Worcestershire, squirt of tomato paste, salt, pepper and red pepper flakes. Ate a big bowl for lunch and now I’m going to freeze some individual servings. Yum.4 stars

    1. Hi Lucy, this recipe freezes well. We like to freeze in zippered bags and lay flat while freezing so we can store them easier in the freezer. Hope you enjoy it!