20-Minute Spicy Sausage & Kale Soup

When the weather starts to cool down, there is nothing better than a giant, steaming bowl of soup. But you don’t need to let a pot simmer on the stove all day to build incredible flavor! This 20-Minute Spicy Sausage & Kale Soup tastes like it took hours, but it comes together in the time it takes to set the table.

Love this? You should also try our Healthy Baked Oatmeal Cups with Apples & Cinnamon!

Why You’ll Love This Recipe

• Lightning Fast: Perfect for those busy weeknights when you want comfort food but don’t have the energy to cook a complicated meal.
• Nutrient-Dense: Packed with protein from the sausage and beans, plus a massive dose of vitamins from the fresh kale.
• Affordable: Uses simple, inexpensive pantry staples like canned beans and tomatoes.

Pro Tips for the Best Soup

The magic of this soup lies in the spicy Italian sausage. Because the sausage is already heavily seasoned with fennel, garlic, and paprika, you don’t need to add a dozen different spices to your broth—the sausage does all the heavy lifting! If you aren’t a fan of spice, simply swap it for mild or sweet Italian sausage. Also, don’t skip the parmesan cheese at the end! The salty, umami flavor of the cheese melts into the broth and takes it to a whole new level.

20-Minute Spicy Sausage & Kale Soup

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 lb Spicy ground Italian sausage (or mild, if preferred)
• 1 tbsp Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 1/2 tsp Red pepper flakes
• 4 cups Chicken broth (low sodium)
• 1 can (15oz) Cannellini beans, drained and rinsed
• 1 can (14oz) Diced tomatoes (undrained)
• 4 cups Fresh kale, stems removed and chopped
• 1/4 cup Parmesan cheese, grated (for serving)

Method

 

Main

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon as it cooks until browned (about 5 minutes).
2. Add the diced onion to the pot with the sausage and sauté for 3-4 minutes until softened.
3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in the chicken broth, diced tomatoes (with their juices), and the drained cannellini beans. Bring the soup to a gentle boil.
5. Reduce the heat to low and stir in the chopped kale. Let the soup simmer for 5 minutes until the kale is tender and wilted.
6. Taste the broth and season with salt and black pepper as needed.
7. Ladle into warm bowls, top with freshly grated parmesan cheese, and serve immediately with crusty bread.