February is a time for fresh starts and cozy comforts, and sausage and kale soup hits all the right notes. This hearty, wholesome dish combines nourishment with indulgence, making it ideal for the cold, reflective days of winter.
After the excesses of the holiday season, a soup packed with nutrient-dense kale and lean protein from sausage feels like a reset. Kale is a superfood, loaded with vitamins A, C, and K, as well as antioxidants that support your immune system—just what you need during flu season. The addition of vegetables like carrots, celery, and onions provides even more fiber and vitamins, helping your body recover and recharge.
But this isn’t just a “health food” soup—it’s also self-care in a bowl. The savory aroma of sautéed sausage and simmering broth fills your home with warmth, offering a grounding sense of comfort. The macaroni adds a touch of indulgence, making the soup satisfying and reminiscent of childhood favorites.
Cooking this soup can be a meditative act. Chopping vegetables and stirring the pot allows you to slow down and connect with the moment. Once it’s ready, you’re rewarded with a meal that feels like a hug, nourishing both body and soul.
Sausage and kale soup is more than food—it’s an act of kindness toward yourself. A single bowl invites balance, comfort, and the resolve to care for yourself as you embark on the new year.
Ingredients
• 1 lb. Italian sausage (mild or spicy, depending on preference)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 bay leaf
• 1 cup uncooked macaroni, of your choice
• 4 cups kale, stems removed, leaves roughly chopped
• 1/2 cup heavy cream (optional, for a creamy version)
• Salt and black pepper to taste
• Grated Parmesan cheese (for garnish)
Instructions
1. Cook the sausage
o Heat a large pot over medium heat. Add the olive oil and sausage.
o Cook, breaking up the sausage into small pieces, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
2. Sauté the vegetables
o In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
o Add the garlic and cook for 1 minute, until fragrant.
3. Build the soup base
o Pour in the broth and canned tomatoes (with juice). Stir to combine.
o Add the thyme, oregano, red pepper flakes (if using), and bay leaf. Bring the soup to a gentle boil.
4. Cook the macaroni
o Stir in the uncooked macaroni. Lower the heat to a simmer and cook for about 8-10 minutes, or until the macaroni is al dente.
5. Add kale and sausage
o Stir in the chopped kale and cooked sausage. Let the soup simmer for another 5 minutes until the kale is tender.
6. Finish with cream (optional)
o If you prefer a creamy soup, reduce the heat to low and stir in the heavy cream. Heat through without boiling.
7. Season and serve
o Taste and adjust seasoning with salt and black pepper.
o Serve hot, topped with grated Parmesan cheese and a side of crusty bread if desired.
Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.
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