Chicken Sausage Soup Recipe

I never imagined my Italian Chicken Sausage Soup with chicken sausage, diced tomatoes, white beans and kale could be ready in under 25 minutes from a single pot.

I wasn’t planning to fall for a soup this quick, but here we are. With bold chicken sausage and dark green kale it somehow becomes what the Chicken Sausage Soup Crockpot crowd raves about, and yet it’s more of a Hearty Sausage Soup with a little Italian flair.

I kept expecting it to be simple, predictable, but every spoonful makes me pause, like how did that happen. It’s the kind of Italian Chicken Sausage Soup that stuffs your lunchbox and refuses to be boring, a weirdly satisfying Healthy Meal Prep Soup that keeps you coming back for more.

Why I Like this Recipe

* I like that its quick to throw together so I can eat on busy school nights and still feel proud of the meal
* I like the cozy, bold flavors that hit without a ton of fuss, and leftovers taste even better the next day
* I like that it’s forgiving, I can swap stuff I dont have and it still turns out great
* I like that it feels kinda fancy but isnt pretentious, so it’s great for guests or when I’m eating alone

Ingredients

• Chicken sausage: hearty protein, keeps soup filling, savory, adds spice if flavored
• Cannellini beans: creamy fiber and protein, makes soup more satisfying, gentle nutty taste
• Kale: leafy green packed with vitamins, bit chewy, adds color and earthiness
• Diced tomatoes: bright acidity, balances richness, gives body and slight sweetness
• Garlic: pungent aromatics, boosts flavor, tiny health perks, not sweet though
• Onion: sweet when cooked, builds savory base, adds subtle caramelized depth
• Olive oil: healthy fats, helps meld flavors, gives silkiness to the broth
• Lemon juice or Parmesan: lemon brightens with acid, parmesan adds salty umami finish

Ingredient Quantities

• 1 lb chicken sausage (about 4 links), sliced
• 1 tbsp olive oil
• 1 medium yellow onion diced
• 2 to 3 cloves of garlic minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini or great northern beans, drained and rinsed
• 4 cups low sodium chicken broth
• 4 cups chopped kale, tough stems removed
• 1 tsp dried oregano or 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes optional
• 1 bay leaf optional
• Salt and black pepper to taste
• 1 tbsp lemon juice or 1/4 cup grated Parmesan for finishing

How to Make this

1. Slice the chicken sausage into rounds, drain and rinse the beans, chop the kale and mince the garlic so everything is ready to go.

2. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the sausage and brown for 3 to 4 minutes until it gets some color, if the links are raw cook a bit longer until no pink remains.

3. Push the sausage to the side or remove briefly, add the diced onion to the same pot and sauté for 3 to 4 minutes until soft, then stir in the garlic and cook about 30 seconds until fragrant.

4. Pour in the can of diced tomatoes with their juices and the drained beans, stir and scrape up any browned bits from the bottom of the pot.

5. Add 4 cups chicken broth, 1 tsp dried oregano or 1 tbsp Italian seasoning, 1/2 tsp red pepper flakes if you like heat, and the bay leaf if using. Return the sausage to the pot.

6. Bring to a gentle boil, then reduce heat and simmer for about 8 to 10 minutes so the flavors marry; smash a few beans against the pot wall with your spoon if you want the broth a little thicker.

7. Stir in the chopped kale and cook 2 to 4 minutes more until wilted but still bright green. Taste and season with salt and black pepper as needed, remove the bay leaf.

8. Finish with 1 tbsp lemon juice stirred in or sprinkle 1/4 cup grated Parmesan over each bowl, serve hot. If soup is too thick add a splash more broth, if too thin simmer a few more minutes to concentrate.

Equipment Needed

1. Large pot or Dutch oven (4 to 6 qt)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Can opener
6. Colander or fine mesh strainer
7. Measuring cups and measuring spoons
8. Ladle and soup bowls

FAQ

Chicken Sausage Soup Recipe Substitutions and Variations

• Chicken sausage: pork or turkey sausage, sliced (very similar texture); plant based or vegan sausage if you want meatless; smoked kielbasa or andouille for a smokier, spicier soup; thinly sliced chicken breast or thighs, quickly browned, if you prefer whole meat instead.
• Cannellini / great northern beans: navy beans or butter beans for a similar creamy bite; chickpeas for more texture; cooked lentils for a quicker, protein-packed swap (they’ll make it thicker); or use extra diced potatoes if you want no beans.
• Kale: baby spinach wilts faster and is milder; Swiss chard or collard greens work great, just remove tough stems; napa or savoy cabbage gives a different but tasty crunch; or frozen chopped spinach for convenience.
• Chicken broth: low sodium vegetable broth to keep it vegetarian; bone broth for deeper savory flavor; water plus a spoon of bouillon or miso for umami; or tomato juice/juice from the diced tomatoes plus water if you’re out of stock.

Pro Tips

1. Brown the sausage good and dont rush it, let it get some color so you get more flavor, then you can take it out while you cook the onions and pour a little broth or wine in to scrape up the stuck bits because that liquid is pure flavor.

2. Smash a few of the beans against the pot wall with your spoon to thicken the broth naturally, but leave most whole for texture, and always rinse canned beans well so the broth wont taste metallic.

3. Strip the kale stems and add the greens last so they stay bright and dont turn to mush, or if you want them softer, massage chopped kale with a bit of lemon juice or olive oil before tossing in the pot.

4. Wait to salt until the end since the broth and Parmesan add salt, and for deeper umami toss a Parmesan rind into the simmer for 10 to 15 minutes then pull it out, also the soup thickens when chilled so thin with extra broth when reheating.