You’ll love this kale soup recipe even if you’re not crazy about kale. That’s because I’ve packed this hearty kale soup with the spicy goodness of chorizo sausage, zesty tomatoes, cannellini beans, and more!
This kale soup recipe is easy to make and can be prepped and cooked in under an hour.
It also has a big nutritional punch – especially important during cold and flu season.
This all makes this spicy Kale Soup recipe the ideal dish for a cold winter night!
Pair it with a salad and a loaf of your favorite bread or tortilla chips.
The benefits of eating sausage kale soup
Did you know that eating cooked kale offers more iron per ounce than beef?
However, some of kale’s nutrients can be difficult for your body to absorb. That’s why you should pair kale with a fat, like chorizo sausage, to get the most of kale’s nutritional benefits.
To round out this kale and sausage soup, I’ve added canned cannellini beans, canned tomato sauce, and onions.
Cannellini beans are filled with B vitamins, including B12, iron, potassium, zinc, and other essential minerals.
Tips for making chorizo sausage and kale soup
Kale: So your kale soup is easy to prep, make sure you buy prewashed baby kale. That way you avoid washing and chopping big leaves of kale.
Chorizo: If your supermarket doesn’t sell chorizo for your kale and sausage soup, you can make some from scratch using my homemade chorizo recipe.
What I really like about using chorizo in any sort of recipe is that it’s so flavorful and spicy that you don’t have to add much in the way of seasoning – maybe just a little salt and pepper.
Don’t like chorizo? You can also use, Italian sausage. Make homemade Italian sausage using the spices in your pantry.
Beans: If you can’t find cannellini beans, any sort of white beans will do in a pinch.
Gluten free: If you’re gluten free, make sure to check the label on the vegetable broth you’re using to make sure it doesn’t contain any gluten.
Can I freeze kale, white bean and sausage soup?
Double the white bean kale soup recipe. Then freeze half for later when you’re too busy to cook.
I like freezing soup in food freezer containers. (Make sure to label and date the containers!)
Then I defrost the containers in the refrigerator. (You can also defrost these type of containers in a bowl of warm water.)
Then you can heat up soup in the microwave or on the stove top.
Also, some people freeze soup in gallon freezer bags, then stack them in the freezer.
I’ve never done this, but it’s a cool way to organize your freezer.
More easy soup recipes
Do you love spicy soup? Check out this 30-Minute Pozole Recipe.
This Best Split Pea Soup Recipe can be made in under an hour.
- 1 pound medium spicy chorizo sausage
- 1 red onion, diced
- 1-8 ounce can tomato sauce
- 8 cups vegetable broth
- 2 15-ounce cans cannellini beans
- 2 tablespoons tomato paste
- 4 cups baby kale
- Salt and pepper to taste
- If needed, remove chorizo sausage from casings.
- Over medium-high heat, cook chorizo, red onion, and tomato sauce in a large soup pot until the chorizo has browned and onions are translucent – about 10-12 minutes.
- Place a colander into the sink. Pour cannellini beans into a colander and rinse thoroughly.
- Add cannellini beans, baby kale, tomato paste, and broth to the pot. Add salt and pepper to taste.
- Bring to boil. Reduce heat and simmer for 20 to 30 minutes.
Amount Per Serving: Calories: 604Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 2097mgCarbohydrates: 50gFiber: 12gSugar: 6gProtein: 35g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on November 18, 2013. Updated with new pictures and information.