Chicken Sausage and Kale Soup Recipe

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Chicken sausage and kale soup is the perfect healthy soup recipe to make on a cold winter night. It's an easy and nutrient-dense recipe that comes together in minutes!


Units Scale
  • 1 pound (485g) chicken or turkey sausage (sliced links or crumbles)
  • 2 Tablespoons 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 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt & pepper to taste
  • 5 cups (1163g) chicken broth, regular or low-sodium (or veggie broth!)
  • 2-15 ounce 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 Tablespoon red pepper flakes, optional


  1. Set Instant Pot for "Sautee" and wait ~1 minute to heat. Add sausage and brown (6-7 minutes).
  2. Add olive oil, onion, garlic, carrots, celery, and seasonings and stir. Sautee for 4-5 minutes, stirring frequently until veggies are soft and tender.
  3. Add broth and beans. Lock lid and close pressure valve.
  4. Set settings to "Pressure Cook" and timer to 3 minutes (these 3 minutes will start once pressure is reached, which takes ~10-15 minutes).
  5. When done, press "Cancel" and release pressure from valve.
  6. Once pressure is release and valve drops, take lid off and stir in kale and parmesan cheese.
  7. Let sit for 5-10 minutes and serve!


  • 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!
  • STORING: Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to 3 months! This makes a great meal prep recipe because it freezes so well.
  • SERVING: This white bean kale soup is fantastic on its own but is great when served with a piece of crusty Italian bread or whole grain crackers! I also love sprinkling some extra grated parmesan cheese and red pepper flakes on top.
  • You can use any sort of broth in this recipe: chicken broth, beef broth, vegetable broth, bone broth, etc.
  • I like using an Italian sausage (made from chicken) in this recipe but any flavor would be good! You can also use a traditional pork sausage.
  • Any dark leafy green will work in this recipe in lieu of kale! Spinach, escarole, swiss chard, etc.
  • Dried beans can be used instead of canned, just be sure to rehydrate and cook them before adding them to the soup.
  • Chicken sausage is leaner than pork sausage, so I like to use that!
  • Be sure to let the sausage brown in the pot before cooking. The browned bits that form on the bottom of the pot add a fantastic savory flavor to the soup!
  • I recommend picking off any large stems from the kale before adding them to the soup. They can be tough and don't soften too much while cooking so I pick the leaves off of them before adding to the pot!
  • I also like to tear the larger leaves of fresh kale into smaller pieces so they're easier to eat, even once cooked!


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