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Sausage and Kale Soup

A hearty Italian-inspired soup combining savory sausage, nutritious kale, and creamy cannellini beans in a flavorful broth. Perfect for cold days when you need a comforting meal that's both satisfying and simple to prepare.  
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main-course
Cuisine: Italian-American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Base
  • 1 tablespoon olive oil
  • 1 lb Italian sausage removed from casing
  • 1 onion chopped
  • 2 cloves garlic minced
  • Vegetables & Beans
  • 2 cups chopped kale
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz cannellini beans, drained and rinsed
  • Liquid & Seasonings
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Continue cooking until the sausage is thoroughly browned and no longer pink, about 5-7 minutes. This step builds the foundational flavor for the entire soup.
  2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the browned sausage. Cook until the onion becomes translucent and softened, and the garlic is fragrant but not burned, approximately 3-4 minutes. Stir occasionally to prevent sticking.
  3. Combine All Ingredients: Stir in the chicken broth, diced tomatoes with their juice, chopped kale, drained and rinsed cannellini beans, dried thyme, salt, and pepper. Bring the mixture to a boil, stirring occasionally to combine all flavors.
  4. Simmer: Reduce the heat to low and allow the soup to simmer uncovered for 20-25 minutes. This gives time for the kale to become tender and for all the flavors to meld together beautifully. The soup will slightly reduce and intensify in flavor during this time.
  5. Serve: Ladle the hot soup into bowls and serve immediately. The soup can be garnished with grated Parmesan cheese or a drizzle of olive oil if desired.

Notes

  • For extra flavor, consider using homemade chicken stock instead of store-bought broth.
  • This soup can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.
  • The soup tends to thicken when stored; add extra broth when reheating if needed.
  • For a spicier version, use hot Italian sausage or add red pepper flakes.
  • Adding a Parmesan rind during simmering adds wonderful depth of flavor.