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Kale Noodle Soup with Sausage Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Kale noodle soup with sausage meatballs is a fantastic fall soup! It’s full of flavor and packed with greens and pasts – perfect for dunking some crusty bread!

Serves: 6 Servings
Sausage Meatballs:
  • ¾ lb. Italian Sausage, Hot or Mild, removed from casing
  • 1 Egg, beaten
  • 1 Tablespoon Tomato Paste
  • ¼ Cup Seasoned Breadcrumbs
  • Olive Oil, for frying
For the Soup:
  • 1 Medium Yellow Onion, peeled and finely diced
  • 2 Large Carrots, peeled and diced
  • 8 Cups Chicken Broth
  • Kosher Salt & Black Pepper
  • 1 Bunch Fresh Kale, finely chopped
  • 1 Egg
  • 2 Tablespoons Freshly Grated Parmesan Cheese, plus more for topping
  • 2 Cups Cooked Small Pasta*
  • Fresh Parsley, finely chopped for garnish
  • Red Pepper Flakes, optional for garnish
  1. In a medium bowl, combine the sausage, egg, tomato paste, and breadcrumbs. Mix until well combined. Form into mini meatballs. Heat a large soup pot over medium/high heat and add just enough olive oil to coat the bottom of the pot. Cook the sausage meatballs until browned on all sides, transfer to a paper towel-lined plate.
  2. Add the onion and carrots, season generously with salt and pepper, and sauté until nicely cooked down, about 15 minutes.
  3. Pour in the chicken broth, reserved meatballs, and kale. Bring the soup to a simmer and allow to cook for about 10 minutes.
  4. In a small bowl, beat the egg with 2 tablespoons of parmesan cheese. Stream the egg into the pot of soup while stirring the soup to create ribbons of cooked egg. Season the soup, to taste. I love lots of black pepper in here!
  5. To serve, add about 1/3 cup of the cooked pasta to a soup bowl and then ladle the soup overtop. Garnish with parsley, red pepper flakes, and more cheese. Enjoy!
Recipe Notes

*I like to cook the pasta separately from the soup to avoid it from getting soggy. I also store them separately for leftovers!