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Italian sausage and kale soup

8 servings


  • 1 pound Italian sausage
  • 4 cups low sodium chicken broth
  • ¼ cups grated Parmesan cheese
  • 1 cup uncooked small shell pasta
  • 4 cups kale
  • ¼ cup chopped fresh basil
  • 2 (14.5-ounce) cans low sodium diced tomatoes with basil, garlic and oregano


Cook sausage in large saucepan over medium heat until brown. Drain, return to pan. Add broth, tomatoes and pasta. Bring to a boil over high heat. Cover, reduce heat and simmer 10 minutes. Remove from heat, stir in kale until wilted.


Sprinkle each bowl with cheese and basil and serve.

Photography by Bill Nellans

Food styling by Jennifer Nellans


  • 201 calories
  • 12g fat (5g saturated fat)
  • 27mg cholesterol
  • 390mg sodium
  • 10g carbohydrate
  • 2g sugar
  • 2g fiber
  • 14g protein