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Italian Sausage Kale Soup

This Italian Sausage Kale Soup is hearty enough to be a meal. It is a wonderful addition to your recipe book if you are following a anti-inflammatory diet.

Italian Sausage Kale Soup is very hearty and makes for a satisfying lunch or dinner. If you have not tried kale in soup than this is a great recipe to start! I found this recipe in my Taste of Home Healthy Cooking 2013 Annual Recipes Cookbook. 

As of 2023, Andrew and I are trying to follow a more anti-inflammatory diet and this recipe is full of anti-inflammatory foods such as: kale, onion, garlic, cannellini beans, diced tomatoes and sun dried tomatoes .

Cost Per Serving $1.95 as of May 2022

If you have ZERO ingredients then this recipe will cost about $15.61.

If you have a fully stocked pantry this dish will cost about $14.63.

  • This reduces cost per serving to $1.83.

I am assuming you have salt and pepper and do not add it into the recipe total cost.

Stove Top

Recipe serves: 8

Serving size: 1 cup

Equipment needed: 1 Dutch oven

Total time: 35 minutes


Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $0.98.

Pantry & Spices

Total: $0.98 as of May 2022

  • red pepper flakes $0.98


Total: $14.63 as of May 2022

  • 1 package Italian turkey sausage $5.24
  • 1 - medium onion $0.62
  • kale 16 oz $2.98
  • 1 - bulb of garlic $0.50
  • 1 - chicken broth 32 oz $1.33
  • 1 - can cannellini beans 15 oz $0.72
  • 1 - diced tomatoes 14.5 oz $0.72
  • 1 - bag sun-dried tomatoes not in oil $2.52

Let's prep!

Let's cook!

  1. Complete the prep from the prep tab above.
  2. Place the Dutch oven over medium heat and sausage then brown for 2 minutes on each side. I like to sprinkle a little black pepper over the sausage.
  3. Add onions and break sausage into small pieces. Cook until the sausage is no longer pink and drain drippings into a glass measuring bowl.
  4. Remove the sausage and onions into a different bowl than the drippings. 
  5. Add 1/4 cup of the drippings to the Dutch oven along with the kale until the greens are wilted. Discard the rest of the drippings.
  6. Add the garlic and 1/4 teaspoon pepper flakes for 1 minute. 
  7. Add 1/2 cup of wine or chicken stock for 2 minutes
  8. Add:
    • Remainder of the stock
    • Beans
    • Diced tomatoes
    • 1/2 cup Sun-dried tomatoes
    • 1/4 teaspoon Pepper
    • Sausage and onion
  9. Bring to a boil then reduced heat and cover. Simmer for 15-20 minutes or until kale is tender. Enjoy!

This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 4

Serve on the Side

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