Sausage and Kale Soup


  • Prep Time15 mins
  • Total Time45 mins
  • Makes6 servings
Sausage and Kale Soup

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 4 tsp olive oil, divided

  • 3 mild Italian sausages, casings removed

  • 1 onion, finely chopped

  • 1 carrot, thinly sliced

  • 1 celery stalk, thinly sliced

  • 1/4 tsp salt

  • 900 mL low-sodium chicken broth

  • 4 cups water

  • 270 mL canned white kidney beans, drained and rinsed (half can)

  • 3/4 cup ditalini or other very small pasta

  • 1 bunch kale, ribs removed and chopped (about 8 cups)

  • 2 tbsp tomato paste


  • HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.

  • ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.

  • STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.

Nutrition (per serving)

Calories 266, Protein 16g, Carbohydrates 28g, Fat 11g, Fibre 6g, Sodium 947mg.

Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.