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This Italian Pork and Kale Soup is hearty, flavorful, and perfect for any night of the week. Made with Italian sausage (ground pork with just the right seasonings), kale, and white beans, it’s a quick, protein-packed meal that’s full of rich flavor and simple to prepare.
Krissy’s Notes
I just made this soup again recently, and it reminded me how quick and easy it really is. It takes less than 30 minutes to make, and it’s one of those recipes that tastes even better the next day. It’s packed with protein and fiber, freezes beautifully, and works great for meal prep.
When I first created this recipe, I used ground pork with various seasonings, but I’ve also made it with Italian sausage, and both options are fantastic. The sausage gives it a bold, savory flavor that balances perfectly with the tender kale and creamy white beans. It’s filling without being heavy, and it always hits the spot on a chilly evening.
If you love comforting soups like this, you’ll also enjoy my Italian Wedding Soup or Roasted Butternut Squash Soup.
What You’ll Need To Make It
You’ll find the full recipe in the card below, but here’s a quick overview of what makes this soup special.
Italian sausage or ground pork: Sausage adds the most flavor, but ground pork with just a few pantry seasonings works too.
Kale: Adds texture and color, and holds up well in the hot broth without wilting too much.
White beans: Cannellini or Great Northern beans add creaminess and protein.
Onion: The aromatic base that makes the broth flavorful and rich.
Broth: Chicken or vegetable broth both work, and it’s a great way to use homemade chicken broth if you have it.
How to Make Italian Pork and Kale Soup
Full instructions are in the recipe card below, but here’s a quick summary:
- Brown the seasoned meat. Cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.
- Sauté the aromatics. Add onions and cook until fragrant.
- Add broth and beans. Stir in the broth and beans, then bring to a gentle simmer.
- Add the kale. Toss in chopped kale and let it simmer until tender but still vibrant.
- Finish and serve. Add salt, pepper, and Parmesan to taste. Serve hot with crusty bread.
That’s it. No cream, no flour, no fuss. Just a simple, satisfying soup ready in under 30 minutes.
Make Ahead, Storage, and Reheating
To make ahead: Prepare the soup and refrigerate once cooled. The flavors deepen overnight, so it’s even better the next day.
Best way to store: Keep in an airtight container in the refrigerator for up to 5 days.
To freeze: This soup freezes perfectly. Portion into freezer-safe containers and thaw overnight before reheating.
How to reheat: Warm gently on the stove or microwave until hot. Add a splash of broth or water if it thickens.
Learn From Me
My kids request this soup frequently, and after making this countless times, here’s what I’ve learned:
- Use sausage for convenience. Mild or spicy Italian sausage both work beautifully. I do, however, prefer the texture of ground pork and like to control the seasonings, so that is how the recipe is written.
- Don’t overcook the kale. Add it near the end so it stays tender and green.
- Add a finishing touch. A drizzle of olive oil and sprinkle of Parmesan makes it feel extra comforting.
This soup is the kind of recipe you’ll make once and immediately add to your regular rotation. It’s simple, wholesome, and satisfying every single time.
Frequently Asked Questions
Here are a few questions I’ve gotten from readers over the years.
Yes! It will be lighter in flavor, but it works great. You will most likely need to add a bit of oil to the pot in order to brown the meat without sticking.
Absolutely. Diced carrots, celery, or zucchini all work great in this recipe.
Skip the sausage and use white beans, kale, and vegetable broth for a hearty vegetarian version.
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Ingredients
- 1 pound ground pork
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes more if you like it spicy
- 1 cup onions yellow or white, chopped
- 14 ounces white kidney beans (1 14-ounce can) drained and rinsed
- 2 quarts chicken broth
- 2 cups chopped kale 2 cups equivalent to about 7 large leaves
Instructions
- In a medium stockpot over medium high heat, cook the 1 pound ground pork with the seasonings (1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon fennel seed, 1/4 teaspoon red pepper flakes) until brown and crumbly, about 10 minutes.
- Add 1 cup onions and cook until translucent while stirring occasionally.
- Add 2 quarts chicken broth and 14 ounces white kidney beans, bring up to to a boil, then reduce to a simmer.
- Add 2 cups chopped kale and simmer for 10 minutes and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, delicious soup. Used all organic, grass fed, nongmo ingredients. It was a hit with the family!
This is surely a comfort and healthy soup for me. Great for Dinner plans.
This is perfect for soup weather! Love that you used kale, the soup looks delicious and hearty
Your pictures are so appetizing and inviting that I am gonna make this soup for sure! I love that you added some kale:)Thanks for sharing.
Yaasss!!! It’s soup season again! Love a great soup from scratch!
The fall is here, so this soup has such a great timing! Plus, I love cooking with kale, so double win LOL The soup looks amazing – I should really try it some time soon!