Italian Sausage Kale Soup with Ditalini
Italian sausage kale soup with ditalini is a hearty, one-pot soup made with savory sausage, tender pasta, and greens simmered in a flavorful broth. Ready in about 30 minutes, it’s a cozy yet balanced Italian-inspired dinner that’s easy enough for busy weeknights.
Servings: 6 servings
Calories: 456.82kcal
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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 456.82kcal | Carbohydrates: 31.15g | Protein: 20.61g | Fat: 28.32g | Saturated Fat: 9.41g | Polyunsaturated Fat: 3.94g | Monounsaturated Fat: 13.27g | Cholesterol: 57.46mg | Sodium: 888.9mg | Potassium: 700.55mg | Fiber: 3.19g | Sugar: 3.73g | Vitamin A: 5671.82IU | Vitamin C: 27.65mg | Calcium: 108.67mg | Iron: 2.61mg
