Overhead view bowl with handle filled with Harvest Italian Soup with Sausage.

Harvest Italian Soup with Sausage

A warming soup featuring hearty fall vegetables and sweet Italian sausage for a warm and satisfying meal. Feel free to double this recipe so that you have plenty of leftovers to enjoy in the days to come or to have on stock in your freezer.

Prep: 15 minsCook: 40 minsTotal: 55 mins
Servings: Serves 6


  • 12 ounces pre-cooked* mild or hot Italian sausage links (chicken or pork), sliced into rounds
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced (1 ½ cups)
  • 2 large carrots, peeled and thinly sliced (1 cup)
  • 2 large celery ribs, diced or thinly sliced (½ cup)
  • 8 ounces cremini mushrooms, stems and caps sliced
  • 4 garlic cloves, minced
  • 12 ounces small red potatoes, quartered or cut into ½-inch pieces if large
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon fine salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups chicken broth (packaged or homemade)
  • 3 cups kale, stems removed and torn into bite-sized pieces (about 1 small head)
  • Optional for serving: Chopped fresh parsley and/or Shaved or shredded Parmesan cheese and/or crusty bread


  1. Place a large pot with lid over medium-high heat. When the pot is hot, spray with cooking spray then add the oil and swirl to coat. Add the onions, carrots, celery, and mushrooms and cook until onions and mushrooms are soft stirring occasionally (about 8 minutes).
  2. Add the garlic, Italian seasoning and black pepper and continue to cook for an additional 30 seconds or until fragrant.
  3. Add the broth and potatoes and bring just to a boil. Cover, reduce the heat and simmer until potatoes and carrots are tender, about 25-30 minutes.
  4. When the potatoes and carrots are tender, add the sausage and kale. Stir and simmer for additional 3 minutes or until the sausage is warmed through and the kale is wilted. Taste and season with additional salt and pepper as needed.
  5. Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired. Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage. 


*If using raw sausage links, place a medium skillet over medium-high heat. When the skillet is hot, spray with cooking spray and add the sausage links to the skillet. Cook 8-9 minutes or until cooked through, turning occasionally. Allow the sausage links to cool slightly before slicing into rounds.

Nutrition Information

  • Serving Size: 1/6 recipe
  • Calories: 230
  • Fat: 9g
  • Sodium: 530mg
  • Carbohydrate: 23g
  • (Fiber: 3g
  • Sugar: 4g)
  • Protein: 14g


© The Real Food Dietitians
Overhead view white bowl filled with zuppa toscana soup

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