Italian Sausage Cabbage and Kale Soup

Recipes / WOT Test Kitchen

Italian Sausage Cabbage and Kale Soup

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We love soup around here and this recipe may just be one of our best yet...

Our homemade Italian Sausage Cabbage and Kale Soup is everything that a winter soup should be; hearty, delicious, and packed with protein. This recipe is hearty enough to serve as an entree with your favorite salad! Oh, and did we mention comes together in just 30 minutes!

WOT we love about this recipe: It yields 12 cups of soup which means you will likely have leftovers that you can freeze for another day.

Italian Sausage Cabbage and Kale Soup

Servings 12 cups


  • 2 tbsp extra-virgin olive oil
  • 6 Italian sausage links (mild or spicy), casings removed
  • 1 yellow onion, chopped
  • 1 tsp kosher salt, plus more to taste
  • freshly ground black pepper, plus more to taste
  • 2 garlic cloves, finely chopped
  • ¼ cup tomato paste
  • 1 small Napa or Savoy cabbage (about 1 pound), trimmed, quartered, and thinly sliced
  • 16 oz baby kale, washed
  • 1 15 oz can cannellini beans, rinsed and drained
  • 64 oz chicken stock
  • 2-3 Parmesan rinds
  • ½ cup grated Parmesan, for serving


  • Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage, breaking it into bite-sized pieces and occasionally stirring until it is cooked through and nicely browned. Remove with a slotted spoon and leave rendered fat in the pot.
  • Add the onion, garlic, and 1 teaspoon of kosher salt and black pepper —Sauté for about 4 minutes or until onions are translucent. If using the red pepper flakes, add and sauté for 1 minute. This step adds heat and a more complex pepper taste.
  • Add the tomato paste and continue cooking for 1-2 minutes.
  • Add the cabbage, stir well, and cover the pot. Reduce heat to medium-low and sauté for 1-2 minutes. Open the pot and stir. Cover and cook for another 1-2 minutes or until the cabbage is wilted.
  • Add the chicken stock, Parmesan rind(s), reserved browned sausage and drained/rinsed cannellini beans. Season with salt if needed. Simmer covered, for 15 minutes, stirring occasionally.
  • Add the baby kale and cook for another 5 minutes.
  • Season to taste and serve with grated Parmesan.
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All photos by Lorianne DeVita

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