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.
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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.
This soup is a staple in my fall and winter rotation. If I'm not in the mood for soup but still want those Italian sausage and ditalini flavors, I'll make my ditalini with sausage and peas instead. It's got the same comforting vibe but as a pasta dish instead of a brothy soup.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
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.
Step 2
Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened but not browned.
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.
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.
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.
Step 6
Stir in the chopped kale and simmer for 3-5 minutes, until wilted and tender but still vibrant.
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.
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!
Italian Sausage Kale Soup with Ditalini
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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
- ½ 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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6-8 minutes. If there is more than a couple of tablespoons of fat in the pot, spoon off the excess.1 tablespoon olive oil, 1 pound Italian sausage
- Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.1 yellow onion, 2 carrots, 2 celery stalks
- Stir in the garlic, tomato paste, oregano, thyme, salt, and black pepper. Cook for 1-2 minutes, stirring, until the tomato paste darkens slightly.4 garlic cloves, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 2 sprigs fresh thyme, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
- Pour in the chicken broth and Parmesan rind. Stir well, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil over medium-high heat.6 cups low-sodium chicken stock or broth, Small parmesan rind
- Once boiling, stir in the ditalini. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the pasta is just al dente, about 8-10 minutes.1 cup uncooked ditalini pasta
- Stir in the chopped kale and simmer for an additional 3-5 minutes, until the greens are wilted and tender.1 small bunch kale
- Turn off the heat. Squeeze in the lemon juice, taste, and adjust seasoning with more salt, pepper, or lemon as needed.Juice of ½ lemon
- Ladle the soup into bowls and top with grated Parmesan, if desired.
Sarah's Tips
- Make it spicy with hot sausage or red pepper flakes
- Swap ditalini for another small pasta shape
- Add white beans for extra protein
- Skip Parmesan rind if dairy-free
- Use low-sodium broth if you add a Parmesan rind and taste at the end before adding more salt.
Jess says
made it with beyond sausage and vegan parm - used frozen chopped kale - 10/10 so good!
Sarah Hill says
YUM! Sounds perfect, so happy it worked with all your substitutions!