Sausage and Kale Soup

Why You’ll Love This Recipe

This soup is the ultimate one-pot comfort meal that delivers bold flavor with minimal effort. The Italian sausage brings savory richness, while the kale adds freshness and nutrients. Cream cheese creates a creamy texture, but it’s equally delicious as a dairy-free version. It’s keto-friendly, low-carb, and naturally gluten-free, making it a versatile recipe that fits many dietary preferences.

Ingredients

1 tbsp avocado oil
1 lb ground Italian sausage
1 medium onion, diced (~1 cup)
1/2 cup carrots, diced
4 cloves garlic, minced
6 cups chicken bone broth (or regular chicken broth)
5.5 oz curly kale, chopped, stems removed (~1 bunch)
4 oz cream cheese, at room temperature (omit for dairy-free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the avocado oil in a large pot or Dutch oven over medium heat.
2. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Stir in the diced onion and carrots. Cook for 5–6 minutes, until the vegetables begin to soften.
4. Add the garlic and sauté for 1 minute until fragrant.
5. Pour in the chicken broth, stirring well to combine. Bring the soup to a gentle boil, then reduce to a simmer. Cook for 10–15 minutes.
6. Stir in the chopped kale and cook for 3–4 minutes until wilted.
7. Add the cream cheese in small chunks, stirring until fully melted and incorporated into the broth.
8. Taste and adjust seasonings if needed. Serve hot.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Use spicy Italian sausage for extra heat.
• Swap kale with spinach, Swiss chard, or collard greens.
• Replace cream cheese with coconut cream for a dairy-free option.
• Add diced zucchini or cauliflower rice for more vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup dairy-free?

Yes, simply omit the cream cheese or use coconut cream for creaminess.

What type of sausage works best?

Italian sausage (mild or spicy) works perfectly, but you can use chicken or turkey sausage as well.

Can I make this in a slow cooker?

Yes, brown the sausage first, then add all ingredients (except cream cheese) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in cream cheese before serving.

Can I make this in an Instant Pot?

Yes, sauté the sausage and vegetables on “Sauté” mode, then add broth and kale. Cook on high pressure for 5 minutes, quick release, then stir in cream cheese.

Does the soup taste good without cream cheese?

Yes, it will have a lighter broth but still be flavorful thanks to the sausage and seasonings.

How do I thicken the soup?

Allow it to simmer uncovered for a few extra minutes, or add extra cream cheese for a creamier texture.

Can I add potatoes to this soup?

Yes, diced potatoes or turnips work well, though potatoes will increase the carb count.

Is this soup keto-friendly?

Yes, without potatoes, it’s naturally low-carb and keto-friendly.

How do I make it spicier?

Use hot Italian sausage or add red pepper flakes.

Can I use frozen kale?

Yes, frozen kale works well. Just add it directly to the soup and cook until heated through.

Conclusion

Sausage and Kale Soup is a satisfying, flavorful recipe that’s easy to make and nourishing for the whole family. With a rich broth, hearty sausage, and nutritious greens, it’s a versatile dish that can be customized to fit any dietary preference. Perfect for cozy dinners, meal prep, or freezing for later, this soup is sure to become a staple in your recipe collection.

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