Add Preferred SourceThis Sausage & Kale Soup is the kind of soup you make when you want dinner to feel solid and satisfying. It comes together in one pot, delivers real flavor, and actually holds up as a full meal instead of a starter pretending to be dinner. It's not pretty, but it sure will stick to your ribs!
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This soup is one of my favorites because it comes together fast, yet tastes like it’s been simmering all afternoon. The kielbasa brings so much flavor, and with the beans and kale, it’s hearty enough to count as a full meal. Then that final splash of red wine vinegar wakes everything up and makes you want to go back for another bowl.
Sausage & Kale Soup is the perfect soup for low-key cooking. Don't stress it! You don't have to exactly measure this or that, or worry that you have the right kind of kale or kielbasa. Don't have kidney beans? No worries, use black or pinto or whatever you've got on hand. Spinach will work instead of kale, in a pinch, but just add it at the very end of the cooking time. Oh, hot tip: don't forget to remove the skin on the kielbasa! Don't do what I did the first time around and cook the soup with the skin on the kielbasa!
Ingredients
How to Make Sausage & Kale Soup
Start by heating vegetable oil in a 7-quart Dutch oven over medium-low heat. Add the kielbasa slices and cook until they release most of their fat, about 15 minutes. I love using a Dutch oven because it’s perfect for even cooking and getting a nice crisp on the sausage. Once done, remove the kielbasa from the pot and set it aside.
In the same pot, add the minced garlic to the sausage fat and cook for 1 to 2 minutes. Stir constantly so the garlic stays soft and fragrant without browning. This step creates a great base flavor for the soup.
Next, add the soaked beans, chicken broth, and 2 teaspoons of kosher salt to the pot. Stir everything together, cover the pot, and let it simmer for 45 minutes. This allows the beans to soften and soak in all the flavors. If you prefer your beans to be more tender, feel free to simmer a little longer.
After 45 minutes, add the potatoes to the pot, cover again, and simmer for another 15 minutes. Stir occasionally to ensure even cooking. The potatoes will become soft and provide some texture to the soup.
Once the potatoes are tender, fold in the kale and replace the lid. Let it cook for another 10 minutes, until the greens are softened but still hold their shape. You’ll want to see the kale still vibrant and green.
Finish the soup by adding red wine vinegar and black pepper, then return the kielbasa to the pot. Let it warm through. Taste and adjust the seasoning with more salt or another splash of vinegar if needed. The vinegar adds a nice bright note to balance out the richness of the sausage and beans.
Serving Suggestions
This Sausage & Kale Soup is one of those meals that just feels right on a cold night. I like to serve it with Cucumber and Onion Salad for something cool and crunchy next to all that warmth. Honey Cornbread Muffins add a slightly sweet contrast to the savory soup, and Pecan Shortbread Cookies make a simple, sweet ending that doesn't weigh you down.
Storage Tips
This soup keeps well in the fridge for up to 5 days. Let it cool completely before transferring to an airtight container. If you want to store it longer, it freezes well too. Just transfer the soup to freezer-safe bags or containers once cooled. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove. The soup will taste just as good, if not better, after a few days!
Sausage & Kale Soup
Ingredients
- 1 pound kielbasa sliced 1/4-inch thick on the bias
- vegetable oil as needed
- 4 cloves garlic minced
- 1 pound dried red kidney beans soaked at least 4 hours or overnight
- 2 quarts unsalted chicken broth
- 2 teaspoons kosher salt plus more to taste
- 1 pound red potatoes cut into 1/2-inch cubes
- 6 ounces fresh kale washed and torn into 1-inch pieces
- 2 tablespoons red wine vinegar plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Sauté the kielbasa in a Dutch oven until it releases fat. Set aside.
- Warm the garlic in the sausage fat for 1-2 minutes.
- Add the soaked beans, broth, and salt. Simmer for 45 minutes.
- Add the potatoes, cover, and simmer for another 15 minutes.
- Add the kale, cover, and cook for 10 minutes.
- Stir in vinegar and black pepper, then return kielbasa to the pot. Warm through.
Notes
- You can swap red kidney beans for white beans or chickpeas.
- If you don’t have kale, spinach or Swiss chard work well.
- Don’t skip the vinegar; it sharpens and balances the whole pot.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
