If you’re craving something cozy, hearty, and full of vibrant fall flavors, you’ve got to try this Harvest Italian Sausage and Kale Soup Recipe. I absolutely love how this soup combines tender Italian sausage with earthy kale and little bursts of sweetness from carrots and mushrooms — it’s like a warm hug in a bowl. When I first tried this recipe, I was hooked by how simple it is but how rich and satisfying it tastes. Trust me, once you make it, you’ll find yourself coming back to this for lunch, dinner, or any time you want comfort food that feels nourishing and fresh.
Why You’ll Love This Recipe
- Comforting & Hearty: The Italian sausage and kale combo makes for a soup that fills you up without feeling heavy.
- Easy to Make: With simple steps and everyday ingredients, this soup comes together quickly—even for beginner cooks.
- Perfect for Fall and Winter: It’s packed with seasonal vegetables that bring out the best harvest flavors.
- Versatile & Customizable: You can swap mild for spicy sausage, or add your favorite herbs for a personalized touch.
Ingredients You’ll Need
This Harvest Italian Sausage and Kale Soup Recipe is all about balancing savory sausage with hearty vegetables. Picking fresh produce and good-quality sausage really makes a difference, so here are my notes on what to look for.
- Italian sausage links: You can find these pre-cooked, which saves time—choose mild or hot depending on your spice preference. I love using chicken sausage to keep it lighter.
- Olive oil: A good-quality extra virgin olive oil adds flavor without overpowering the dish.
- Yellow onion: Adds sweetness and depth—make sure to dice finely for even cooking.
- Carrots: Peel and slice thinly; their natural sweetness balances the savory elements.
- Celery ribs: Adds a subtle but important earthy crunch.
- Cremini mushrooms: These give an extra umami punch; slice both stems and caps thinly for even cooking.
- Garlic cloves: Minced fresh garlic is a must—skip the powder here for best flavor.
- Red potatoes: Use small ones or cut into small chunks so they cook through evenly.
- Dried Italian seasoning: A blend of herbs that brings everything together perfectly.
- Chicken broth: You can use homemade or packaged—just watch salt levels if your broth is seasoned.
- Kale: Remove thick stems and tear into bite-sized pieces; kale softens nicely without losing its texture.
- Optional garnishes: Fresh parsley, Parmesan cheese, and crusty bread are my favorites to finish off this soup.
Variations
I love that you can tweak this Harvest Italian Sausage and Kale Soup Recipe in so many ways depending on what you have in the fridge or your dietary needs. Feel free to play around and make it your own!
- Swap the sausage: I tried spicy chorizo once instead of Italian sausage and my family went crazy for the extra kick.
- Greens alternative: Try Swiss chard or spinach if you don’t have kale on hand—they soften quicker but still add that leafy goodness.
- Make it vegan: Replace the sausage with smoked tempeh or plant-based sausage and use vegetable broth for a hearty, meat-free version.
- Extra veggies: I’ve added diced butternut squash or green beans for a seasonal twist that’s delicious.
How to Make Harvest Italian Sausage and Kale Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating a large pot over medium-high heat. Spray it lightly with cooking spray, then add the olive oil and give it a swirl to coat the bottom. Toss in your diced onions, carrots, celery, and sliced mushrooms. Stir occasionally and let them cook until the onions become translucent and mushrooms soften—about 8 minutes. This step is where the base flavors develop, so don’t rush it. You’ll know it’s ready when the veggies smell amazing and look tender.
Step 2: Add Garlic and Seasonings
Stir in the minced garlic, dried Italian seasoning, and black pepper. Cook everything together for just about 30 seconds until the garlic is fragrant but not browned—this quick step wakes up the herbs and adds that classic Italian aroma.
Step 3: Simmer Potatoes in Broth
Pour in the chicken broth and add your quartered red potatoes. Turn the heat up and bring it just to a boil. Then cover the pot, reduce the heat to low, and let it simmer for 25 to 30 minutes. You’ll want to check that the potatoes and carrots are tender by poking them with a fork. They should be soft but not falling apart. This makes sure your soup has great texture.
Step 4: Add Sausage and Kale, Then Finish Cooking
Once your potatoes and carrots are tender, drop in the sliced Italian sausage and kale pieces. Stir everything well and let it simmer for about 3 more minutes. The sausage just needs to warm up if it’s pre-cooked, and the kale will wilt down beautifully, giving the soup lovely color and a nutritious boost. Taste the broth here and add more salt and pepper if you think it needs it.
Step 5: Serve and Enjoy!
Remove the soup from the heat and ladle it into bowls. I like to sprinkle chopped fresh parsley and a generous handful of shredded Parmesan cheese on top—pure comfort food. Crusty bread on the side is perfect for dipping up every last drop. If you have leftovers (and you probably will), be sure to store them properly so you can enjoy this again the next day.
Pro Tips for Making Harvest Italian Sausage and Kale Soup Recipe
- Pre-cooked Sausage Convenience: Using pre-cooked sausage speeds things up—just warm it through to avoid overcooking and drying it out.
- Don’t Skip the Mushrooms: They add an earthy richness that balances the sausage’s savoriness beautifully.
- Watch Your Simmer Time: Too high heat can turn potatoes mushy, so keep it low and patient for perfect texture.
- Add Kale Last: Toss it in at the end so it stays vibrant green and doesn’t get too soggy.
How to Serve Harvest Italian Sausage and Kale Soup Recipe
Garnishes
I always top this soup with freshly chopped parsley and a handful of shaved or shredded Parmesan cheese because it adds a lovely brightness and savory depth right at the end. Sometimes, a drizzle of good olive oil or a sprinkle of red pepper flakes gives it that extra kick. Also, crusty bread is non-negotiable in my book—perfect for scooping up every last spoonful.
Side Dishes
A simple green salad with a light vinaigrette pairs well if you want something fresh on the side. Roasted garlic bread or cheesy focaccia also make great companions if you’re going for a more indulgent meal. I sometimes add a small bowl of olives or marinated artichokes for a little Italian antipasto vibe.
Creative Ways to Present
For dinner parties, I’ve served this soup in rustic mini soup crocks with a fresh parsley sprig on top—it always feels so cozy and inviting. Another fun idea is to hollow out small round bread loaves and ladle the soup inside for edible bowls, which your guests absolutely love. These little touches make the meal feel extra special without adding much work.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they stay tasty for up to 4 days. The flavors actually tend to develop even more overnight, so I often save some for the next day’s lunch. Just be sure to cool the soup completely before refrigerating to keep it fresh.
Freezing
This soup freezes well if you want to make a big batch. I let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. Keep in mind that kale may lose some texture when thawed, but the flavor remains wonderful.
Reheating
I reheat leftover soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen it back up if it’s thickened too much. Avoid boiling so the sausage stays tender and the kale doesn’t get mushy.
FAQs
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Can I use fresh sausage instead of pre-cooked for this Harvest Italian Sausage and Kale Soup Recipe?
Yes! If you use raw sausage, just make sure to remove the casings and crumble it into the pot, cooking it thoroughly before adding the vegetables. This adds extra richness but takes a bit more hands-on time. Using pre-cooked sausage is a time saver, but fresh sausage works perfectly too.
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Can I substitute kale with other greens in this soup?
Absolutely! Swiss chard, spinach, or even collard greens can be swapped in depending on what you have. Just add delicate greens like spinach at the end since they wilt very quickly, while sturdier greens like chard can be added earlier.
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Is this soup gluten-free?
Yes, this Harvest Italian Sausage and Kale Soup Recipe is naturally gluten-free as long as you use gluten-free sausage and broth. Always check labels if you’re sensitive, since some sausages contain fillers or additives with gluten.
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Can I make this soup in a slow cooker?
You can! Brown the sausage and sauté the veggies on the stove first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for about 3-4 hours until the potatoes are tender. Add the kale near the end so it stays bright and fresh.
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What if I don’t have chicken broth?
You can substitute vegetable broth for a lighter, vegetarian-friendly option, which works great especially if you’re swapping out sausage for a plant-based protein. Homemade broth is always a great choice too for deeper flavor.
Final Thoughts
Honestly, this Harvest Italian Sausage and Kale Soup Recipe has become one of my go-to dishes when I want something satisfying and packed with flavor but still cozy and simple. I love how the ingredients come together to create a meal that’s both nourishing and comforting. Whether you’re cooking for your family or meal prepping for the week, give this recipe a try—I promise you’ll enjoy every spoonful just like I do. It’s a reminder that hearty, wholesome food doesn’t have to be complicated, and it’s perfect for those chilly days when you need a little extra warmth.
Print
Harvest Italian Sausage and Kale Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Harvest Italian Soup with Sausage, packed with savory Italian sausage, tender vegetables, and kale in a flavorful broth. Perfect for an easy weeknight meal that is both nutritious and satisfying.
Ingredients
Sausage
- 12 ounces pre-cooked mild or hot Italian sausage links (chicken or pork), sliced into rounds
Vegetables
- 1 medium yellow onion, diced (1 ½ cups)
- 2 large carrots, peeled and thinly sliced (1 cup)
- 2 large celery ribs, diced or thinly sliced (½ cup)
- 8 ounces cremini mushrooms, stems and caps sliced
- 4 garlic cloves, minced
- 12 ounces small red potatoes, quartered or cut into ½-inch pieces if large
- 3 cups kale, stems removed and torn into bite-sized pieces (about 1 small head)
Seasonings and Broth
- 2 teaspoons olive oil
- Cooking spray
- 1 teaspoon dried Italian seasoning
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 4 cups chicken broth (packaged or homemade)
Optional for Serving
- Chopped fresh parsley
- Shaved or shredded Parmesan cheese
- Crusty bread
Instructions
- Prepare the vegetables: Place a large pot with a lid over medium-high heat. When the pot is hot, spray with cooking spray, then add the olive oil and swirl to coat evenly.
- Sauté aromatics and veggies: Add diced onions, sliced carrots, celery, and mushrooms to the pot. Cook for about 8 minutes, stirring occasionally, until the onions and mushrooms are soft and translucent.
- Add garlic and seasoning: Stir in minced garlic, dried Italian seasoning, and black pepper. Cook for an additional 30 seconds or until fragrant, stirring constantly to prevent burning.
- Add broth and potatoes: Pour in the chicken broth and add the quartered red potatoes. Bring the soup just to a boil, then cover and reduce heat to a low simmer. Let cook for 25-30 minutes until potatoes and carrots are tender.
- Incorporate sausage and kale: Stir in the sliced sausage and torn kale pieces. Continue to simmer uncovered for about 3 minutes until the sausage is heated through and the kale is wilted.
- Final seasoning and serve: Taste the soup and add additional salt and pepper if needed. Remove from heat and serve hot garnished with chopped fresh parsley and/or shaved Parmesan cheese alongside crusty bread if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- Use pre-cooked sausage to save time; substitute mild or hot Italian chicken or pork sausage to suit your taste.
- If you prefer a spicier soup, use hot Italian sausage or add red pepper flakes.
- Kale can be substituted with other leafy greens such as spinach or Swiss chard if desired.
- Ensure potatoes are cut into evenly sized pieces for even cooking.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Leftovers taste even better after a day, as flavors meld together.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
