This Spicy Sausage and Kale Stew is a rustic, hearty one-pot meal that’s perfect for chilly nights. It features spicy sausage, tender kale, and creamy beans in a flavorful broth. You’ll love how easily this stew comes together with minimal cleanup.
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Why You’ll Love This Spicy Sausage and Kale Stew
- One-pot wonder: Everything cooks together for easy cleanup.
- Adjustable spice: Customize the heat to your preference.
- Texture & flavor: Savory sausage, tender kale, and creamy beans.
- Meal-prep friendly: Tastes even better the next day.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g spicy Italian sausage, casings removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp tomato paste
- 800 g canned crushed tomatoes
- 1 liter chicken or vegetable broth
- 400 g canned cannellini beans, rinsed and drained
- 1 large bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, sharp knife, and cutting board.
Notes: Using good-quality sausage really makes a difference here—it’s the star of the show. And don’t skip the tomato paste; it adds a rich, deep flavor that forms the backbone of the stew.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. Spicy Italian sausage works beautifully, but if you can’t find it, mild Italian sausage with extra red pepper flakes is a great substitute. You could even use chorizo for a smokier twist.
- Don’t rush the onion and carrot sauté. Let them soften properly—this builds a flavorful base for the stew. You’ll know they’re ready when the onions are translucent and smell sweet.
- Massage your kale. Seriously! If you have time, give the chopped kale a quick massage with a tiny bit of olive oil before adding it to the stew. This helps break down its toughness and makes it more tender.
- Adjust the broth consistency. If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes. For a brothier version, add a splash more broth or water at the end.
How to Make Spicy Sausage and Kale Stew
Step 1: Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Add the sausage (casings removed) and use your wooden spoon to break it up into bite-sized chunks. Cook for about 5–7 minutes, until it’s nicely browned and cooked through. You’ll notice some delicious browned bits sticking to the bottom of the pot—that’s flavor gold! Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
Step 2: Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. The aroma at this stage is incredible—sweet and savory. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another minute until the garlic is fragrant. Be careful not to burn the garlic!
Step 3: Stir in the tomato paste and cook for about 1–2 minutes, letting it coat the vegetables and deepen in color. This step, called “blooming” the tomato paste, really intensifies its flavor and removes any raw taste. You’ll see the color change from bright red to a richer, darker shade.
Step 4: Pour in the crushed tomatoes and broth, and give everything a good stir, scraping up all those browned bits from the bottom of the pot. Return the cooked sausage to the pot, along with any accumulated juices. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
Step 5: Stir in the rinsed cannellini beans and chopped kale. The kale will seem like a lot at first, but it wilts down significantly. Cover the pot again and simmer for another 8–10 minutes, until the kale is tender and the beans are heated through. Taste the stew and season with salt and black pepper as needed. Remember, the sausage and broth already contain salt, so taste first!
Step 6: Ladle the hot stew into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese if you like. The cheese adds a lovely salty, umami kick that complements the spiciness of the sausage. Serve immediately with some crusty bread for dipping—you won’t want to waste a drop of that flavorful broth.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — Perfect for sopping up every last bit of the savory broth. The crisp exterior and soft, buttery interior are a textural dream with the stew.
- Creamy polenta — Spoon the stew over a bed of soft, cheesy polenta for the ultimate comfort food experience. The polenta’s mild flavor balances the spice beautifully.
- Simple green salad with lemon vinaigrette — A bright, acidic salad cuts through the richness of the stew and refreshes your palate between bites.
Drinks
- Chilled Pinot Noir — A light-bodied red wine with berry notes complements the spice without overpowering the dish. It’s my top pick for this stew.
- Sparkling water with lemon — The bubbles and citrus help cleanse your palate, especially if you’ve dialed up the heat. It’s a non-alcoholic option that works wonderfully.
- Amber ale — The malty, slightly sweet flavor of an amber ale stands up well to the sausage and spices, making each sip and bite more enjoyable.
Something Sweet
- Lemon ricotta cookies — Their bright, zesty flavor and soft texture are a lovely contrast to the hearty, savory stew. They feel light yet satisfying.
- Dark chocolate espresso truffles — A rich, bittersweet bite of chocolate with a hint of coffee enhances the stew’s deep flavors and provides a luxurious finish.
- Vanilla bean panna cotta — Silky, cool, and subtly sweet, this dessert is the perfect way to end the meal on a refreshing note after all those warm spices.
Top Mistakes to Avoid
- Overcrowding the pot when browning the sausage. If you add too much sausage at once, it will steam instead of brown, and you’ll miss out on all that delicious caramelized flavor. Cook
Spicy Sausage And Kale Stew
Make this easy Spicy Sausage and Kale Stew recipe for a hearty, one-pot meal perfect for chilly nights. Ready in under an hour! Get the recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil
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450 g spicy Italian sausage (casings removed)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (sliced into rounds)
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2 stalks celery (chopped)
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1 tsp dried oregano
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½ tsp red pepper flakes (adjust to taste)
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1 tbsp tomato paste
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800 g canned crushed tomatoes
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1 liter chicken or vegetable broth
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400 g canned cannellini beans (rinsed and drained)
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1 large bunch kale (stems removed and leaves chopped)
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
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Grated Parmesan cheese (for serving (optional))
Instructions
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Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Add the sausage (casings removed) and use your wooden spoon to break it up into bite-sized chunks. Cook for about 5–7 minutes, until it’s nicely browned and cooked through. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.01
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Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Add the minced garlic, dried oregano, and red pepper flakes, and cook for another minute until the garlic is fragrant.02
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Stir in the tomato paste and cook for about 1–2 minutes, letting it coat the vegetables and deepen in color.03
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Pour in the crushed tomatoes and broth, and give everything a good stir, scraping up all those browned bits from the bottom of the pot. Return the cooked sausage to the pot, along with any accumulated juices. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.04
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Stir in the rinsed cannellini beans and chopped kale. Cover the pot again and simmer for another 8–10 minutes, until the kale is tender and the beans are heated through. Taste the stew and season with salt and black pepper as needed.05
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Ladle the hot stew into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese if you like.06
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