Name: Italian Sausage Kale Soup with Ditalini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage (casings removed (mild or hot)); 1 yellow onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); 4 garlic cloves (minced); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 sprigs fresh thyme; 1/2 teaspoon salt (plus more to taste); ½ teaspoon freshly ground black pepper; 6 cups low-sodium chicken stock or broth; Small parmesan rind; 1 cup uncooked ditalini pasta; 1 small bunch kale (stems removed and leaves chopped (about 4 cups packed)); Juice of ½ lemon (about 1–2 tablespoons, to taste)

Italian sausage and kale soup with ditalini is a hearty, one-pot Italian-inspired soup made with savory sausage, tender pasta, and wilted greens simmered in a flavorful broth. This sausage and kale soup is cozy but balanced, combining classic aromatics, a touch of tomato paste, and a bright finish of lemon for depth without heaviness. It's an easy weeknight dinner that comes together in about 30 minutes, making it perfect when you want a comforting, homemade soup without spending all evening in the kitchen.

Warm bowls of Italian sausage kale soup with ditalini, veggies, and fresh herbs, finished with grated Parmesan.

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Key Ingredients
Instructions
Sarah's Top Tips
Serving Suggestions
Storage & Reheating
Italian Sausage Kale Soup with Ditalini
Comments

Whenever I can take inspiration from Nonna's recipes, I do. That's what inspired my Italian pastina soup. This Italian sausage and kale soup is inspired by a few different soup recipes, and using ditalini brings back so many memories. I love how the pasta cooks right in the broth, soaking up flavor while the sausage adds richness and the kale keeps everything balanced. A Parmesan rind gives the soup depth, and a squeeze of lemon at the end brightens the whole pot.

I usually serve this with crusty bread and extra grated Parmesan, and the leftovers are just as good (if not better!) the next day. If you make this soup, leave a comment and tell me how you serve it.

Key Ingredients

Ingredients in Italian sausage soup with kale.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Ground Italian sausage browning in a Dutch oven with rendered juices.

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat, then add the sausage. Cook for 6-8 minutes, breaking it up as it browns, until deeply golden and cooked through. Spoon off excess fat if needed.

Italian sausage simmering with diced onion, celery, and carrots.

Step 2

Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened but not browned.

Sausage mixture coated in tomato paste and herbs as it cooks with vegetables.

Step 3

Stir in the garlic, tomato paste, oregano, thyme, salt, and black pepper. Cook for 1-2 minutes, stirring, until the tomato paste darkens slightly and smells sweet.

Rich tomato broth simmering with sausage, herbs, and aromatics.

Step 4

Pour in the chicken broth and add the Parmesan rind, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil over medium-high heat.

Ditalini pasta cooking in the pot of Italian sausage soup.

Step 5

Stir in the ditalini, then reduce the heat to a gentle simmer. Cook for 8-10 minutes, stirring occasionally so it doesn't stick, until the pasta is just al dente.

Kale piled into the simmering pot of Italian sausage and veggie soup.

Step 6

Stir in the chopped kale and simmer for 3-5 minutes, until wilted and tender but still vibrant.

Italian sausage kale soup simmering with ditalini.

Step 7

Turn off the heat and squeeze in the lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Ladle into bowls and top with grated Parmesan, if desired.

Sarah's Top Tips

Don't overcook the pasta. Since the ditalini cooks directly in the soup, pull it while it's just al dente. It will continue to soften as it sits and absorbs broth, so stopping a minute early helps prevent the pasta from turning gummy, especially in leftovers.
Use low-sodium broth if you add a Parmesan rind. The rind adds a lot of savory depth as it simmers, so starting with low-sodium broth helps you control the salt level and avoid an overly salty soup.
Add the kale at the very end. Kale only needs a few minutes to wilt. Stir it in right before serving so it stays tender and vibrant instead of turning dark, limp, or bitter.
Finish with lemon juice off the heat. That final squeeze brightens the broth and balances the richness of the sausage without making the soup taste acidic. Start small, taste, and adjust.

Italian sausage kale soup served in a ceramic bowl with ditalini, grated cheese, and thyme.

Serving Suggestions

I usually serve this Italian sausage and kale soup with something crusty on the side, like warm Italian or garlic bread, so there's plenty for dipping into the broth. If I'm turning it into more of an Italian-style dinner, I'll start with bruschetta caprese or a simple arugula or Caesar salad to keep things fresh. For a heartier spread, panzanella toscana pairs really well with the savory sausage and greens. At the table, I always have Parmesan and a drizzle of chili oil so everyone can finish their bowl just the way they like it.

Storage & Reheating

Fridge: Let the Italian sausage and kale soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days.

Freezer: If you're planning to freeze it, this soup does best without the pasta. Freeze the sausage, vegetables, and broth for up to 3 months, then add freshly cooked pasta when you reheat for the best texture.

Reheating: I've found that the pasta soaks up quite a bit of broth as it sits, so when reheating, I usually add a splash of chicken broth or water to loosen it back up. You can reheat it gently on the stovetop or in the microwave until warmed through.

Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!

Key Ingredients