Chicken sausage kale soup is one of the best dishes to throw together on a week night or meal prep over the weekend and enjoy on a chilly winter night (or any night of the year, frankly). It’s packed with veggies, fiber, and protein but also super delicious!
Chicken Kale Soup
This chicken sausage kale soup is a big hit in our household. We use chicken sausage but you can definitely use chicken breast or thighs! I would chop them into bite-sized pieces before putting them into the Instant Pot.
Creamy Kale Soup with Chicken Sausage
This kale soup isn’t extremely creamy, but the white beans give it such a nice texture and mouth feel. After cooking, they become super soft and tender, causing the soup be a little creamier and so delicious! Plus the beans add extra protein and fiber 🙂
Ingredient Highlights
- Chicken sausage – we love using chicken sausage as the main source of protein in this recipe, however chicken breast and/or thighs can be used! Simply cut them into bite-sized pieces before cooking.
- Kale – since kale is a tougher green, it goes so well in soups because it doesn’t disintegrate easily. It’s also PACKED with nutrients like vitamins A, K, and C, but also calcium and potassium.
- White beans – you can use dried or canned for this recipe (I use canned simply for convenience). Beans are a great source of fiber and are a plant-based protein!
- Carrots, celery, onion – these veggies, in my opinion, are staples in most soups. I love making soups like this because they’re full of so many veggies, which means more nutrient diversity!
- Chicken broth – chicken broth is the base liquid in this soup, but you can use veggie or beef broth! They just may result in a slightly different flavor.
- Herbs and spices – these give the soup so much flavor. Feel free to add any other herbs/spices you’d like!
- Parmesan cheese – parmesan cheese provides this soup a slightly nutty, salty flavor and is a great way to finish off the soup.
How to Make Chicken Sausage & Kale Soup
Recipe FAQ
Absolutely. This is one of my favorite meal prep recipes because it stores so well! Store in an air-tight container for up to 3 months in the freezer (or up to 5 days in the fridge).
Nope! I would follow the steps below, just in a normal pot. When it comes to cooking, simmer the soup for ~15 minutes and then add the kale. Cook for another 10 minutes or so, and that’s it!
Whatever you want! I have to admit this soup is very filling on it’s own, however a piece of crusty bread or some crackers go well with it.
Other Recipes You May Like
- Healthy Beef Chili Recipe
- Instant Pot Shredded Chicken
- Crispy Roasted Chickpeas (these would make a great soup topper or side!)
- Butternut Squash Pasta Sauce
- Kale Caesar with Crispy Chickpeas
Rate & Review
If you made my chicken sausage and kale soup, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintChicken Sausage & Kale Soup
Chicken sausage kale soup is one of the best dishes to throw together on a week night or meal prep over the weekend and enjoy on a chilly winter night (or any night of the year, frankly). It’s packed with veggies, fiber, and protein but also super delicious!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1lb (485g) chicken or turkey sausage (sliced links or crumbles)
- 2 Tbsp (19g) olive oil
- 1 medium (178g) yellow onion, diced
- 4 cloves garlic (20g), minced
- 3 large carrots (240g), peeled & chopped
- 3 stalks celery (122g), chopped
- 1 1/2 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
- 5 cups (1163g) chicken broth, regular or low-sodium (or veggie broth!)
- 2–15oz cans (528g) white beans, drained & rinsed
- 9 cups fresh kale, chopped & stems removed
- 1/4 cup grated parmesan cheese, plus more for garnish
- 1/2 Tbsp red pepper flakes, optional
Instructions
- Set Instant Pot for “Sautee” and wait ~1 minute to heat. Add sausage and brown (6-7 minutes).
- Add olive oil, onion, garlic, carrots, celery, and seasonings and stir. Sautee for 4-5 minutes, stirring frequently until veggies are soft and tender.
- Add broth and beans. Lock lid and close pressure valve.
- Set settings to “Pressure Cook” and timer to 3 minutes (these 3 minutes will start once pressure is reached, which takes ~10-15 minutes).
- When done, press “Cancel” and release pressure from valve.
- Once pressure is release and valve drops, take lid off and stir in kale and parmesan cheese.
- Let sit for 5-10 minutes and serve!
Notes
- Garnish with more parmesan cheese and a sprinkle of red pepper flakes.
- Store in an air-tight container in the fridge for up to 5 days or freezer for up 3 months.
- You can use regular pork sausage or even chicken breast in lieu of chicken or turkey sausage.
- To make on the stove:
- Brown sausage in a large pot over medium heat. Add oil, veggies, and seasonings. Sautee until soft and tender.
- Add broth and beans. Turn down heat to a simmer.
- Let cook for 1-2 hours.
- Turn heat off and stir in kale and cheese. Let sit for 5-10 minutes and serve!
Nutrition
- Serving Size: 2 cups
- Calories: 399
- Sugar: 8
- Sodium: 1022
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 10
- Protein: 29
- Cholesterol: 79
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