By Erin · · Updated · 29 Comments
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Easy and delicious Chicken Sausage Soup is made in one pot in under 25 minutes. It's made using chicken sausage, diced tomatoes, white beans, and kale, it's a healthy and hearty soup recipe the whole family will enjoy!
![Chicken Sausage Soup (1) Chicken Sausage Soup (1)](https://i0.wp.com/thealmondeater.com/wp-content/uploads/2022/09/chicken-sausage-soup_web-4.jpg.webp)
You should really know by now that I love chicken sausage, so I figured why not create an official chicken sausage soup recipe?!
My most-made chicken sausage recipe is my Italian chicken sausage pasta, but I already know this soup is going to be a close second. It's loaded with vegetables like carrots, zucchini and kale, and is somewhat similar to minestrone soup. A combination of a few different soup recipes, really, creating a flavorful soup that you'll want to eat again and again!
Recipe features
- Made with chicken sausage, beans and plenty of veggies, making it a healthy soup option that's incredibly filling as well
- Cooked in one pot and ready in under 25 minutes
- Naturally gluten free, and can easily be made dairy-free too
![Chicken Sausage Soup (2) Chicken Sausage Soup (2)](https://i0.wp.com/thealmondeater.com/wp-content/uploads/2022/09/chicken-sausage-soup_web-3.jpg.webp)
Ingredients
Chicken sausage - preferably Italian chicken sausage, either mild or spicy
Vegetables - I used a combination of carrots, zucchini, onion, and garlic. However, if you're not a fan of zucchini, simply add an extra carrot instead.
Tomatoes - Canned fire roasted diced tomatoes are where it's at! They're the best, and I use them in almost all of my recipes that use diced tomatoes. Make sure to get plain fire roasted, or ones with Italian spices (vs. ones with Mexican spices, which some of them include).
Beans - White beans are best, so either cannellini beans, great northern beans or navy beans (I used great northern).
Parmesan cheese - Optional! If you want to keep this soup dairy-free, omit the parmesan. If not, including a parmesan rind takes the flavor up a notch, so I definitely recommend including it!
Kale - Or substitute spinach if you prefer.
Lemon - Optional, but it adds a bit of acidity to counter the other flavors -- a little bit goes a long way!
Instructions
Step 1: Cook the chicken sausage. Start by adding the sausage to a large pot or dutch oven and cook it over medium heat until it's golden brown on both sides. Use a slotted spoon to remove it and transfer it to a bowl; set aside.
Step 2: Sauté the veggies. Next, add the carrots, zucchini and onion to the pot and sauté until they're tender, about 5-6 minutes. Add the garlic and cook for 1 minute before adding in the Italian seasoning, salt, red pepper flakes, diced tomatoes, beans, chicken broth, and parmesan rind.
![Chicken Sausage Soup (3) Chicken Sausage Soup (3)](https://i0.wp.com/thealmondeater.com/wp-content/uploads/2022/09/chicken-sausage-soup-10-1024x1024.jpg.webp)
Step 3: Cook the soup. Bring the soup to a boil, then reduce heat to a simmer and cover the pot with a lid. Simmer the soup for 10 minutes.
Step 4: Add the remaining ingredients. Add the kale, lemon juice and the chicken sausage back to the pot and give everything a good stir. Continue simmering the soup, uncovered, for 10 more minutes.
Tips and tricks
- I used pre-cooked Italian chicken sausage because I already had some in my refrigerator (true story!). However, feel free to buy some from behind the meat counter, remove the casing and cook it that way instead, breaking it up with a wooden spoon.
- For a creamier consistency, add a splash of heavy cream or half and half in at the end.
What kind of substitutions can be made?
- Sausage - can use pork sausage instead
- Vegetables - can omit the zucchini Parmesan and lemon juice - both ingredients are optional
- Beans - I don't recommend omitting them; beans are incredibly nutritious. But, you can substitute for a different kind of white beans (think: cannellini) if you prefer.
- Garnish - I didn't include a garnish, but a pinch of fresh oregano would be delicious, along with extra cheese and/or black pepper
Is this soup spicy?
Not really! If you'd like it to be, use spicy Italian chicken sausage, and add a heavy pinch of red pepper flakes in at the end.
What should chicken sausage soup be served with?
Honestly, the soup is plenty filling on its own. But, you could also serve it with some crusty bread, or my braised greens or kale salad on the side.
Storage
- Refrigerator: Store soup in a sealed container in the refrigerator for up to 4 days.
- Freezer: You can also freeze the soup. To do so, wait for it to cool a bit before transferring it to a freezer-safe container or bag. Store soup in the freezer for up to 4 months.
![Chicken Sausage Soup (4) Chicken Sausage Soup (4)](https://i0.wp.com/thealmondeater.com/wp-content/uploads/2022/09/chicken-sausage-soup_web-5.jpg.webp)
More healthy soup recipes
- Spicy Sausage Potato Soup
- Instant Pot Vegetable Soup
- Whole30 Mushroom Soup
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chicken Sausage Soup
Easy and delicious Chicken Sausage Soup is made in one pot in under 25 minutes. It's made using chicken sausage, diced tomatoes, white beans, and kale, it's a healthy and hearty soup recipe the whole family will enjoy!
4.96 from 25 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Author: Erin
Ingredients
- 1 tablespoon olive oil plus more as needed
- 12 oz. Italian chicken sausage sliced into rounds
- 2 carrots chopped
- 1 small zucchini chopped
- 1 cup yellow onion diced, from ½ large onion
- 3 garlic cloves minced
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 15 oz. fire roasted diced tomatoes (1 can)
- 30 oz. great northern beans drained and rinsed; (2 cans)
- 6 cups chicken broth
- Parmesan rind optional
- 1 bunch kale chopped
- 1 tablespoon lemon juice or more to taste; optional
- salt and pepper to taste
US Customary - Metric
Instructions
Heat olive oil in a large pot or dutch oven over medium heat, then add the chicken sausage and cook until it's golden brown on both sides, about 4 minutes. Use a slotted spoon to remove it and set it aside.
Add a little more oil to the pot, then add the carrots, zucchini and onion and sauté for 5-6 minutes until soft, then add the garlic and sauté for 1 minute.
Next, add the Italian seasoning, salt, red pepper flakes, diced tomatoes, beans, chicken broth, and parmesan rind. Bring soup to a boil, then reduce heat to a simmer and simmer it for 10 minutes.
Add the kale and lemon juice, along with the chicken sausage, and stir until the kale is wilted. Add salt and pepper to taste and enjoy!
Video
Notes
*Calories are per serving and are an estimation
*If you don't want to buy pre-cooked chicken sausage (like I did), you can buy chicken sausage from behind the meat counter, remove the casing and cook it with a wooden spoon, breaking it up as you go
*Storage:
- Refrigerator: Store in a sealed container for up to 4 days
- Freezer: Store soup in a freezer-safe bag for up to 4 months; thaw in the refrigerator overnight
Nutrition
Calories: 548kcal | Carbohydrates: 66g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 2683mg | Potassium: 1263mg | Fiber: 19g | Sugar: 9g | Vitamin A: 9217IU | Vitamin C: 48mg | Calcium: 308mg | Iron: 7mg
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About Erin
Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.
Reader Interactions
Comments
Carlee says
This was delicious! I used apple chicken sausage and it added a really nice flavor.
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Erin says
Great idea! Thanks Carlee!
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Erica says
Delicious! Pretty quick, nutritious, well balanced flavors.
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Erin says
Thanks Erica!
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Amy says
Delicious, fast and healthy - this has been added to my recipe book, thanks!Reply
Erin says
Thanks Amy! Glad you enjoyed the soup so much!
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Tara says
Easy and delicious! I added a cup or so of roasted squash and broccoli I needed to use up and served with avocado on top.
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Erin says
Great idea! Thanks Tara!
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cindy says
this is insanely good and hearty all while being on the healthy side..used spinach instead of kale as I have a kale hater in my family. I also used canellini beans instead of great northern because that was what I had on hand. we liked this as much as the spicy sausage potato soup definately a keeper ...so glad I found your website....Reply
Erin says
Thanks so much Cindy! Glad you enjoyed the recipe and yes sometimes spinach is just a better option for many than kale!
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Denisse Mitchell says
One of the best soups I’ve ever had. I love that there’s a ton of flavor and veggies in it. I added 1 large potato and 1 small potato but pre-boiled them for about 3 mins so they would cook evenly with the carrots and other veggies. Thank you so much for this recipe!!!!!Reply
Erin says
Thanks for the kind comment, Denisse -- I'm so glad you liked the soup!
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allison says
It's a solid recipe with great flavors that developed in a short amount of time. I used some veggies I had on hand, including a sweet potato (suggested above). Lo So veggie broth, spinach (instead of kale) added at the end with a generous squeeze of lemon that added a wonderful flavor tying it all together! Thanks!Reply
Erin says
So happy you enjoyed the soup, Allison!
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Dolly says
Most flavorful soup I've ever tried. I personally removed the Parmesan and added the lemon juice and it came out amazing. I plan to make it again tonight and, since the stores are out of kale, plan to try and substitute it with spinach. Hopefully it will come out just as good as the first time.Reply
Erin says
So happy you liked the soup!
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Holly says
This was a quick, easy but delicious supper. I love how you can make it to what veggies you have on hand. I made pretty much as is except added spinach instead of kale because it's what was in the fridge. Healthy too so thank you, looking forward to lunch leftovers!Reply
Erin says
I'm so happy you liked the soup!
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Barb says
What an amazingly flavorful fall soup. I chose to add carrots, sweet potatoes and Italian chicken sausage. The perfect blend of spices and fall root vegetables, along with kale, lemon and cheese to bring it all together.Reply
Erin says
I'm so happy you liked the soup!
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Wanda says
This soup was hearty and delicious. Definitely a keeper.Reply
Mads says
I turned this into minestrone by adding orzo but I’m sure any other small pasta would work 🙂 I also mashed some of the white beans to add creamier texture
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Erin says
That sounds delicious!
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Masha says
Can I make this in a crockpot? If so, what temp and how long?Reply
Erin says
Yes you can -- I'd cook on HIGH for 3-4 hours!
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Marcia says
Full of flavor with nutrition abound! Love soups and this one is quick and easy as Erin states. I'm
at our Florida home and it's cooler today and raining, perfect weather for a healthy, hearty soup!Reply
Erin says
Sounds like the perfect type of weather for soup -- I'm so happy you enjoyed this one!
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Paula says
Just delicious!Reply
Erin says
Thanks for the 5-star rating, Paula!
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