Italian Sausage Soup with collard greens, white beans and diced tomatoes. Your entire family is going to love this easy to make hearty soup, and even better it’s only 180 calories a serving! This creamy soup is dairy free, keto and low carb.
This Italian Sausage Soup is one of my family’s favorites! It’s become a staple on our dinner table, no matter what the season. In the Summer it’s perfect because you can use garden vegetables and really taste the freshness. In the Winter, it’s the perfect bowl of comforting soup on a chilly night!
You’re going to love how flavorful and zesty this Italian Soup is. It’s like you’ve gone on a Mediterranean vacation in your own kitchen!
Join me in making this soup! If you like the video, subscribe to my Youtube channel.
Italian Sausage Soup Ingredients
You will need:
6 ounces of collard greens
1 tablespoon olive oil (I buy ours in bulk)
1 pound Sweet Italian Sausage – chopped into 1/2 inch pieces
1 small chopped onion
4 cups beef broth
(2) 15 ounce cans of navy beans
(1) 15 ounce can of diced tomatoes
salt + pepper
Parmesan cheese to sprinkle on top
Use Collard Greens as a Kale Substitute
Did you know that collard greens and kale are in the same group? That means that you can often substitute them for each other in most recipes. I love using collard greens instead of kale in hearty soups, casseroles and stir fry meals.
So if the recipe calls for kale, try using collard greens instead!
Collard Greens, like kale, are a bit tough to chew, so you need to cook them first. You’ll want to bring a pot of water to a boil, and then cook them for about 4 minutes.
You’ll notice that they will change from a dark green to a vibrant green, and the greens will look more wilted.
Navy Beans are my favorite in soup!
Does anyone else love navy beans in their soup? I love how just a can of beans can thicken up a soup so quickly! In this recipe we’re going to add 2 cans of navy beans, and 1 can of diced tomatoes. I never drain the cans, so add in all those juices when you’re pouring it into the pot!
Alongside the collards, navy beans and tomatoes, you’ll also add a onion which will be browned with the sausage. This soup is packed with vegetables, it’s one of my favorite vegetable soup recipes!
How to Make
This soup is gorgeous! And because it’s so darn pretty it might look like a fancy meal that took a while in the kitchen, but the truth is that you can have this on your table in under 40 minutes – that includes prep and cooking!
After your collard greens are cooked for a few minutes to soften them, then you’ll move on to the Sweet Italian Sausage.
I use Sweet Italian Sausage links and chop them into 1/2 inch pieces. Heat olive oil in a large soup pot over medium heat. Add sausage and chopped onion, and cook the sausage until it’s browned on both sides. This takes about 5-7 minutes. Make sure to keep stirring so your onions don’t burn and stick to the pan.
While the sausage and onion are cooking, your kitchen is going to start smelling great. I bet you at least 1 kid, and your partner comes in to wonder what smells so good!
Add in the beef broth, navy beans and diced tomatoes and boil, uncovered for 15 more minutes. Finally, add the collards and cook them in the soup for 5 more minutes.
Finally, the soup is finished and I know your tummy is growling because it smells so good in your kitchen! Serve in bowls and season each with a sprinkle of salt, pepper and Parmesan cheese which is going to melt beautifully on top!
More Italian Sausage Recipes
My family has a real love for everything Italian Sausage, so here’s some of our other favorite recipes
Slow Cooker Sausage and Cabbage
Slow Cooker Sauerkraut and Sausage
BBQ Sausage Kabobs
FAQ for this recipe
Here’s some answers to questions you might have!
Can I use Ground Italian Sausage instead of sausage links?
Yes, you sure can. Just cook it as the recipe details, with an onion in the pot.
Can I use kale instead of collard greens?
Yes, you can. Kale and collard greens can be interchanged for most recipes.
Can I use a different type of beans instead of navy beans?
You can also use black beans or white cannellini beans.
Can I freeze this soup?
This soup freezes amazingly well and I definitely recommend making a double or triple batch if your family likes it! This will make weeknight dinners a piece of cake!
Is this soup good the next day?
YES! In fact it might even be better! I love when the beans and sausage soak up the soup juices!
Other Recipes You Might Like
Slow Cooker Italian Chicken Soup
Slow Cooker Sausage and Barley Soup
Italian Sausage Pasta
Cabbage Roll Casserole
Stuffed Pepper Casserole
$5 Meal Recipes
Kielbasa and Cabbage Slow Cooker
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Italian Sausage SoupPrint
- 6 ounces collard greens chopped into bite size pieces
- 1 tablespoon olive oil
- 1 pound Sweet Italian Sausage chopped into 1/2 inch pieces
- 1 small onion chopped
- 4 cups beef broth
- 2 15 ounce cans of navy beans do not drain!
- 1 15 ounce can of diced tomatoes do not drain!
- salt + pepper to taste
- Parmesan cheese to sprinkle on top
- Bring a pot of water to a boil. Add collard greens and simmer until the greens are bright green, about 4 minutes. Drain in strainer, rinse with cold water and set aside.
- Heat olive oil over medium heat in a large pot. Add sausage and chopped onion. Brown sausage on both sides, about 5-7 minutes. Stir the onions so they don't stick to the bottom.
- Add in beef broth, navy beans and diced tomatoes. Bring to a boil and reduce heat, simmering uncovered for 15 minutes. Add collards and cook a additional 5 minutes.
- Serve in bowls. Season each bowl with salt and pepper. Sprinkle Parmesan cheese on top. Enjoy!
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