Homemade turkey sausage and kale soup is classic comfort food! Made with Italian turkey sausage, aromatic vegetables, white beans, and fresh kale, it’s guaranteed to warm you up like nothing else. Perfect for meal prep, busy nights, or warming up on a cold winter day! {Gluten-free & dairy-free}
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My Favorite Turkey Sausage and Kale Soup Recipe
This simple recipe is a perfect example of why I recommend soups to all my readers.
You’ve got the convenience of a one-pot meal that’s ready in 45 minutes flat with less than 400 calories per serving in addition to 27 grams of protein and 9 grams of fiber.
This makes it lean, hearty, and nutrient-dense, all while using everyday grocery store finds. Oh and the leftovers? They honestly taste even better the next day, so you can cook once and eat all week!
Before You Get Started
If you plan to make this soup ahead of time, I recommend heating up the soup and adding the chopped kale right before serving. It tends to have a better presentation and more vibrant green color when served fresh.
For more hearty soups, check out this One Pot Ground Turkey Chili and Sausage Spinach Soup too!
Ingredient Notes
- Italian turkey sausage: I like to use ground sausage, but if you can only find links, those work, too. Just remove the meat from the casing.
- Celery, carrots, onion, and fresh garlic: Feel free to buy pre-cut to save on time.
- Reduced-sodium chicken stock
- Diced tomatoes & tomato paste: Add a rich tomato base. I used no salt-added canned tomatoes.
- Balsamic vinegar: Trust me – balsamic adds a sweet, umami flavor that really brings everything together.
- Maple syrup: This helps cut the acidity of the tomatoes. Totally optional, but recommended.
- Fresh kale: You can use any type of kale (lacinato, curly, etc), including baby kale. Wash your kale, remove any tough stems, and chop or tear it into small pieces. In a pinch, I often use frozen spinach.
- Cannellini beans: These may be called white kidney beans where you live. Any type of creamy white bean will work.
How to Make Sausage Kale Soup – Step-by-Step Instructions
- Heat olive oil in a large soup pot or large Dutch oven over medium-high heat. Add the sausage and cook until it’s lightly browned, breaking up any large clumps with a wooden spoon.
- Add the diced onion, carrots, celery, and garlic. Cook and stir until the vegetables begin to soften and the onion is fragrant (should take about 5 minutes).
- Add Italian seasoning and mix well. Then, add the broth, tomatoes, tomato paste, balsamic, bay leaf, and maple syrup (if using). Bring soup to a boil. Reduce heat to medium-low, cover and simmer for 25 minutes.
- Next, add the cannellini beans and kale and simmer for an additional 2 minutes. Remove from the heat, then remove and discard bay leaf. Season with salt and pepper, to taste.
- Garnish with fresh chopped basil and parmesan cheese, if you’d like. Serve warm.
Scroll to the recipe card below for the full printable recipe!
Slow Cooker Version
This recipe is great in the slow cooker, too! Start by browning the sausage and vegetables first to improve their texture and draw out their flavors. Add everything into the crockpot and let it cook on high for 2-3 hours or low for 4-6 hours.
Storage Guidelines
Refrigerator: Let the soup cool slightly, then transfer to an airtight container. Leave them uncovered in the fridge until they cool completely. Then, seal and store for 3-4 days.
To reheat, either microwave for 2-3 minutes or reheat in a pot on the stove top.
Freezer: Allow the soup to cool completely in the refrigerator before freezing and leave at least a 1-inch headspace for the soup to expand. Thaw in the fridge overnight and then reheat following the instructions above.
Serving Suggestions
This soup is perfect with a hunk of crusty bread or this cornbread with almond flour, a sprinkle of parmesan cheese, and chopped fresh basil leaves.
It also pairs well with a nice green salad like my Tossed Green Salad or Kale Salad with Cranberries.
Recipe Variations
- Meat options: You can absolutely use regular Italian sausage if you prefer, or try chicken sausage.
- Add more veggies: Feel free to bulk up on veggies here. Add bell peppers or roasted mushrooms or add another starchy element like sweet potatoes, Yukon gold potatoes, or even cauliflower. Be sure to cut your veggies into bite-sized pieces and saute them with the other veggies.
- Go vegan: If you prefer to go meat-free, you can easily skip the meat entirely or sub in a vegan sausage. Swap vegetable broth for the chicken stock and add extra vegetables or beans to make it more filling.
- Spicy: Add a pinch of red pepper flakes or substitute spicy turkey sausage.
More High Protein Soup Recipes
This is a great option for a high-protein soup you can easily fit into your daily macros! For more naturally satisfying, protein-rich soups, you may also like this vegetarian hearty Italian white bean soup with loaded with tender white beans, pasta, and sun-dried tomatoes.
My family is always partial to this healthy chicken noodle soup, especially this chicken pastina soup version made with pastina (teeny tiny star-shaped pasta).
We can never get enough of lazy lasagna soup, which is a slow cooker wonder. The broken lasagna noodles, tomato broth, and parmesan cheese are instantly cozy!
And if you’re family is into Mexican-inspired flavors, make sure to try this healthy crockpot chicken tortilla soup. It’s another slow cooker recipe, and we love to serve it with a toppings bar like when you make tacos!
Did you make this recipe? Scroll down to leave a star rating and review!
Turkey Sausage and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound raw Italian turkey sausage, casing removed
- 1 medium onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 4 cups reduced sodium chicken broth
- 1 28 ounce can no salt-added diced tomatoes, drained well
- 1/4 cup tomato paste
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 teaspoon maple syrup (optional)
- 2 cups packed chopped fresh kale, ribs removed
- 1 19 ounce can low sodium cannellini beans, drained and rinsed
- Salt and freshly ground pepper, to taste
To garnish
- Chopped fresh basil leaves
- Freshly grated parmesan cheese
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add sausage and cook until sausage is lightly browned, breaking up any large clumps with a wooden spoon.
- Add onion, carrots, celery, and garlic. Cook and stir until vegetables begin to soften and onion is fragrant, about 5 minutes.
- Add Italian seasoning and mix well. Add broth, tomatoes, tomato paste, balsamic, bay leaf, and maple syrup (if using). Bring soup to a boil. Reduce heat to medium- low, cover and simmer for 25 minutes.
- Add cannellini beans and kale and simmer for an additional 2 minutes. Remove soup from heat, remove and discard bay leaf. Season with salt and pepper, to taste.
- Garnish with fresh chopped basil and parmesan cheese, if desired. Serve warm.
Notes
- Kale tip: Tear kale into small, bite-sized pieces so it’s easier to chew and evenly mixed into the soup.
- Sausage options: Use mild Italian turkey sausage for a kid-friendly flavor, or spicy for a little extra heat.
- Make-ahead tip: For best color and texture, reheat the soup and add the chopped kale just before serving.
Nutrition
Adapted from the Yum & Yummer Cookbook
This recipe was originally posted in September 2018 and was updated in March 2023 to include more helpful tips and photos. The text, formatting and some photos were updated in February 2026.
So glad you joined us!! This soup is amazing – hope to see you next week too!
Thanks Helen — I’ll be sure to hop on over next week!
I’m always looking for healthy entrees, and this one looks absolutely delicious! Thanks for sharing!
Thanks so much Emily! Hope you enjoy the recipe if you get a chance to try it out!
I love a good hearty soup on a cold evening. This looks perfect! I’d be so honored if you shared it at our What’s for Dinner link party – http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-166/
Thanks Helen! And I agree — nothing like a warm, healthy and hearty soup! I appreciate the invite to your What’s for Dinner link party! I’ll head on over and share the link :)