This chicken sausage soup is the pot of comfort I reach for when the weather cools down and dinner needs to happen fast.
It is loaded with smoky sausage, creamy white beans, tender vegetables, and ribbons of kale in a savory tomato broth.
Everything cooks in one pot in about 45 minutes, which makes it a true weeknight winner.
If you enjoy hearty sausage soups, you will also love my Parmesan Italian sausage soup for another cozy dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Sausage Soup Recipe
I make this soup all season long because it hits every note I want in a bowl.
It is hearty without being heavy, and the flavor builds from just a handful of everyday ingredients.
- One pot, easy cleanup: Everything cooks in a single Dutch oven or soup pot, so dishes stay minimal.
- Ready in 45 minutes: Fully cooked chicken sausage means no long simmering to build flavor.
- Lean but satisfying: Chicken sausage gives you that smoky, savory bite with less fat than pork sausage.
- Packed with vegetables: Carrots, celery, potatoes, tomatoes, and kale make this a full meal in a bowl.
- Great for meal prep: The flavor deepens overnight, so leftovers taste even better the next day.
- Family friendly: The mild, savory broth and tender beans please kids and adults alike.
You might also enjoy: Creamy Sausage and Potato Soup
Ingredients
This ingredient list is simple, and most of it probably sits in your kitchen already.
Start with good Italian chicken sausage and the rest comes together easily, just like in my white bean and kale soup.
- 1 tablespoon extra virgin olive oil
- 1 pound fully cooked Italian chicken sausage links (about 4 links), sliced into 1/2 inch rounds
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- 1 bay leaf
- 1 Parmesan rind (optional, but worth it)
- 1 bunch kale (about 4 cups chopped), stems and tough ribs removed
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Kitchen Equipment Needed
You do not need anything fancy for this soup, but a heavy pot makes a real difference in how the vegetables and sausage brown.
Here is what I keep on the counter when I make it.
- Dutch oven or large heavy-bottomed soup pot (5 to 6 quarts)
- Chef’s knife
- Cutting board
- Instant-read thermometer
- Wooden spoon
- Ladle
- Colander for rinsing the beans
- Measuring cups and spoons
Read Also: Chicken White Bean Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soup in my own kitchen.
None of them are required, but each one makes this recipe easier or tastier. If you enjoy Italian flavors, my zuppa toscana also benefits from the same tools.
1. Enameled Cast Iron Dutch Oven
I use a Dutch oven for almost every soup because it holds heat evenly and gives the sausage a deep golden crust.
The heavy lid also keeps the broth from reducing too fast while the potatoes soften.
It is an investment, but it lasts for decades.
2. Sharp 8 Inch Chef’s Knife
A sharp knife turns the vegetable prep from a chore into a five minute job.
Even, bite-sized pieces of carrot, celery, and potato cook at the same pace, so nothing ends up mushy or raw.
A good knife is the best upgrade a home cook can make.
3. Parmigiano Reggiano Wedge With Rind
Tossing a Parmesan rind into the simmering broth adds a savory, nutty depth you cannot get from salt alone.
A real wedge gives you the rind for the pot and fresh cheese to grate over each bowl.
I always keep one in the fridge during soup season.
4. Quality Italian Chicken Sausage Links
The sausage is the star here, so it pays to choose one with simple ingredients and plenty of seasoning.
Look for fully cooked links with fennel and garlic notes, since they flavor the whole pot as they brown. Mild or spicy both work beautifully.
Step-by-Step Instructions: How to Make Chicken Sausage Soup
Follow these steps in order and you will have a rich, flavorful soup with no guesswork. Each step explains exactly when every ingredient goes into the pot.
1. Prep the Vegetables, Sausage, and Kale
- Dice the onion into small, even pieces about 1/4 inch wide so they melt into the broth.
- Peel and dice the carrots, then dice the celery to a similar size.
- Mince the garlic and set it aside in a small bowl so it is ready to go.
- Peel the potatoes and cut them into 1/2 inch cubes, then keep them in a bowl of cold water so they do not brown.
- Slice the chicken sausage into 1/2 inch rounds.
- Strip the kale leaves from the tough center ribs, then chop the leaves into bite-sized pieces.
- Drain and rinse both cans of cannellini beans in a colander until the water runs clear.
2. Brown the Chicken Sausage
- Place your Dutch oven over medium-high heat and add the olive oil.
- Once the oil shimmers, add the sliced sausage in a single layer.
- Cook for 4 to 5 minutes, stirring only occasionally, until both sides are golden brown.
- Transfer the sausage to a clean plate and leave the browned bits and any oil in the pot.
- Those browned bits are pure flavor, so do not wipe the pot out.
3. Sauté the Onion, Carrots, and Celery
- Reduce the heat to medium and add the onion, carrots, and celery to the same pot.
- Stir to coat the vegetables in the remaining oil and scrape up the browned bits from the bottom.
- Cook for 6 to 8 minutes, stirring often, until the onion turns soft and translucent.
- Add a small pinch of salt to help the vegetables release their moisture.
4. Add the Garlic and Seasonings
- Stir in the minced garlic, Italian seasoning, and red pepper flakes if you are using them.
- Cook for about 1 minute, stirring constantly, until the garlic smells fragrant.
- Watch closely here, because burnt garlic turns bitter.
5. Build the Broth
- Pour in the chicken broth and the can of diced tomatoes with their juices.
- Drain the potatoes and add them to the pot, followed by the rinsed cannellini beans.
- Tuck in the bay leaf and the Parmesan rind.
- Raise the heat to high and bring the soup to a gentle boil.
6. Simmer Until the Potatoes Are Tender
- Reduce the heat to medium-low and partially cover the pot.
- Simmer for 15 to 18 minutes, stirring once or twice, until a fork slides easily into a potato cube.
- For a thicker soup, press a few potatoes and beans against the side of the pot with your wooden spoon.
7. Add the Kale and the Sausage
- Return the browned sausage and any juices from the plate to the pot.
- Stir in the chopped kale a handful at a time so it wilts down and fits in the pot.
- Simmer uncovered for 8 to 10 minutes, until the kale is tender and the sausage is heated through.
- Check that the sausage reaches an internal temperature of 165°F with an instant-read thermometer.
8. Finish, Season, and Serve
- Remove and discard the bay leaf and the Parmesan rind.
- Stir in the lemon juice, which brightens the whole pot.
- Taste the soup, then season with salt and black pepper as needed.
- Ladle into warm bowls and top each serving with freshly grated Parmesan.
Another favorite: Italian Sausage Soup Recipe
Tips for The Best Chicken Sausage Soup
A few small habits make the difference between a good pot of soup and a great one.
I learned most of these the hard way, and they are the same tricks I use when making my chicken minestrone soup.
- Brown the sausage well: Deep golden color on the outside builds the flavor base for the entire soup.
- Use low-sodium broth: Sausage and Parmesan already bring salt, so low-sodium broth lets you season at the end.
- Cut vegetables evenly: Pieces of the same size cook at the same rate and look beautiful in the bowl.
- Add kale late: Kale only needs about 10 minutes, and adding it early turns it dull and mushy.
- Do not skip the lemon: A fresh squeeze from a citrus juicer wakes up every flavor in the pot.
- Keep the Parmesan rind: Save rinds in the freezer so you always have one ready for soups.
- Season at the end: Taste after the lemon and cheese go in, then adjust the salt and pepper.
Serving Suggestions
This soup is a full meal on its own, but a few simple sides turn it into something special.
I love setting out a basket of warm bread for dunking, along with a crisp green salad on the side.
- Serve with crusty bread, garlic toast, or warm rolls for soaking up the broth.
- Add a simple side salad with lemon vinaigrette for a fresh contrast.
- Top each bowl with extra grated Parmesan and a drizzle of olive oil.
- Sprinkle on chopped fresh parsley for color and a bright herbal finish.
- Serve in warm ceramic soup bowls to keep every spoonful hot.
- Offer a spoonful of pesto stirred on top for a fresh, garlicky boost.
Pairs well with: Buttery Dinner Rolls
Variations of Chicken Sausage Soup
Once you have the classic version down, this soup is easy to change up based on what you have on hand.
For a pasta version, take a look at my chicken gnocchi soup for a cozy twist.
- Creamy version: Stir in 1/2 cup of heavy cream or half and half after the kale wilts.
- Pasta version: Add 1 cup of small pasta, such as ditalini or orzo, with the broth and simmer until tender.
- Sweet potato swap: Use 1 large sweet potato in place of the Yukon Gold potatoes for a sweeter soup.
- Spinach or chard: Replace the kale with baby spinach or Swiss chard, adding it in the last 3 minutes.
- Spicy kick: Choose hot Italian chicken sausage and double the red pepper flakes.
- Apple chicken sausage: Use apple or maple chicken sausage for a sweeter, autumn-style flavor.
- Different beans: Swap the cannellini for great northern beans, navy beans, or chickpeas.
- Dairy-free and gluten-free: Keep the soup as written and check your sausage and broth labels.
Read Also: Tortellini Soup Recipe
Storage and Reheating
This soup keeps beautifully, which makes it one of my favorite make-ahead dinners.
Let it cool completely before storing, then pack it into airtight containers.
- Refrigerator: Store in glass food storage containers for up to 4 days.
- Freezer: Freeze for up to 3 months, leaving 1 inch of space at the top for expansion.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm over medium-low heat, stirring often, until steaming hot.
- Microwave reheating: Heat individual portions in 60 second bursts, stirring between each one.
- Thin if needed: Add a splash of broth or water if the soup thickens in the fridge.
- Freezing tip: Potatoes can soften a little after freezing, so freeze without them if texture matters to you.
Nutritional Facts
Here is an approximate breakdown for one serving, based on six servings per pot.
Exact numbers vary by brand of sausage and broth, so treat these as a helpful estimate. For another lighter bowl, try my chicken spinach soup.
- Calories: about 340
- Protein: about 22 g
- Carbohydrates: about 38 g
- Fiber: about 9 g
- Total fat: about 10 g
- Sodium: about 850 mg (lower with low-sodium sausage)
Health Benefits of Key Ingredients
This soup is as nourishing as it is comforting, thanks to a lineup of whole-food ingredients.
Each one brings something good to the bowl, from lean protein to plenty of fiber.
- Chicken sausage: A lean protein source that is typically lower in fat than traditional pork sausage.
- Cannellini beans: Rich in fiber and plant protein, which help you feel full longer.
- Kale: Loaded with vitamins A, C, and K, plus antioxidants.
- Carrots: A great source of beta carotene, which the body turns into vitamin A.
- Tomatoes: Provide vitamin C and lycopene, a plant compound linked to heart health.
- Garlic: Adds flavor along with natural compounds that support overall wellness.
- Potatoes: Offer potassium and satisfying, slow-digesting carbohydrates.
For another veggie-packed bowl, try: Lentil Spinach Soup Recipe
FAQs About Chicken Sausage Soup
1. What kind of chicken sausage is best for soup?
Italian chicken sausage with garlic and fennel gives the most flavor, and smoked chicken sausage works well too.
Look for fully cooked links with simple ingredients, in either a mild or spicy variety.
2. Can I use raw chicken sausage?
Yes, you can use raw links.
Remove the casings if you like, brown the meat until it is cooked through and reaches 165°F, then continue with the recipe.
3. Can I make this chicken sausage soup in a slow cooker?
Yes. Brown the sausage and sauté the vegetables on the stove first, then move everything except the kale and lemon to the slow cooker.
Cook on low for 6 to 7 hours, then stir in the kale and lemon juice for the last 20 minutes.
4. How do I make the soup thicker?
Mash a few potatoes and beans against the side of the pot with a spoon, then stir them back in.
You can also simmer the soup uncovered for 5 to 10 extra minutes so the broth reduces slightly.
5. Can I freeze chicken sausage soup?
Yes, it freezes well for up to 3 months in airtight containers.
The potatoes can soften after thawing, so you can leave them out before freezing and add fresh ones when you reheat.
For more cozy ideas, browse my collection of fall soup recipes for your next family dinner.
Chicken Sausage Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound fully cooked Italian chicken sausage links about 4 links, sliced into 1/2 inch rounds
- 1 large yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 6 cups low-sodium chicken broth
- 1 can diced tomatoes 14.5 ounces, with their juices
- 2 cans cannellini beans 15 ounces each, drained and rinsed
- 2 medium Yukon Gold potatoes peeled and cut into 1/2 inch cubes
- 1 bay leaf
- 1 Parmesan rind optional, but worth it
- 1 bunch kale about 4 cups chopped, stems and tough ribs removed
- 1 tablespoon fresh lemon juice
- salt and black pepper to taste
- freshly grated Parmesan cheese for serving
Equipment
- Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
- Chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Colander for rinsing the beans
- Measuring cups and spoons
Method
- Dice the onion, carrots, and celery into small, even pieces. Mince the garlic, cube the potatoes (keep them in cold water), slice the sausage into 1/2 inch rounds, chop the kale, and drain and rinse the beans.
- Heat olive oil in a Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook 4 to 5 minutes, stirring occasionally, until golden brown. Transfer the sausage to a plate, leaving the browned bits in the pot.
- Reduce the heat to medium and add the onion, carrots, and celery. Stir to scrape up the browned bits and cook 6 to 8 minutes, until the onion is soft and translucent. Add a small pinch of salt.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook about 1 minute, stirring constantly, until fragrant. Watch closely so the garlic does not burn.
- Pour in the chicken broth and diced tomatoes with their juices. Add the drained potatoes, rinsed beans, bay leaf, and Parmesan rind. Bring to a gentle boil over high heat.
- Reduce heat to medium-low, partially cover, and simmer 15 to 18 minutes until a fork slides easily into a potato cube. For a thicker soup, mash a few potatoes and beans against the side of the pot.
- Return the browned sausage and any juices to the pot. Stir in the chopped kale a handful at a time. Simmer uncovered 8 to 10 minutes until the kale is tender and the sausage reaches 165°F.
- Remove and discard the bay leaf and Parmesan rind. Stir in the lemon juice, then taste and season with salt and black pepper. Ladle into bowls and top with freshly grated Parmesan.
Nutrition
Notes
- Brown the sausage well: Deep golden color on the outside builds the flavor base for the entire soup.
- Use low-sodium broth: Sausage and Parmesan already bring salt, so low-sodium broth lets you season at the end.
- Cut vegetables evenly: Pieces of the same size cook at the same rate and look beautiful in the bowl.
- Add kale late: Kale only needs about 10 minutes, and adding it early turns it dull and mushy.
- Do not skip the lemon: A fresh squeeze of lemon juice wakes up every flavor in the pot.
- Keep the Parmesan rind: Save rinds in the freezer so you always have one ready for soups.
- Season at the end: Taste after the lemon and cheese go in, then adjust the salt and pepper.
- Creamy version: Stir in 1/2 cup of heavy cream or half and half after the kale wilts.
- Storage: Store in the refrigerator up to 4 days or freeze up to 3 months; potatoes can soften after freezing, so leave them out before freezing if texture matters.
- Slow cooker: Brown the sausage and sauté the vegetables first, then cook everything except the kale and lemon on low for 6 to 7 hours, adding kale and lemon for the last 20 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken sausage soup recipe proves that a cozy, nourishing dinner does not need hours at the stove.
With smoky sausage, creamy beans, and tender greens in every spoonful, it is a bowl you will want to make again and again.
I hope you give this chicken sausage soup a try on the next chilly evening.
If you do, leave a comment below and tell me how it turned out, or share it with someone who needs a warm meal.
Recommended:
- Chicken Kale Soup Recipe
- Autumn Minestrone Soup Recipe
- Parmesan Tomato Tortellini Soup
- Cornbread Muffins Recipe
- Chicken Orzo Soup Recipe
