Description
A hearty and flavorful kale sausage soup packed with Italian sausage, vegetables, and beans.
Ingredients
Scale
- Olive oil
- 1 onion, finely diced
- Salt
- Black pepper
- 1 pound Italian sausage links, casing removed
- 6 large cloves garlic, pressed
- 2 teaspoons Italian seasoning
- 1 medium russet potato, peeled and diced
- 1 (14.5 ounce) can diced tomatoes, with juice
- 2 (15.5 ounce) cans navy beans, drained and rinsed
- 6 cups chicken stock
- 1 bunch kale, chopped (about 7 cups)
- 1 tablespoons chopped parsley
- Small squeeze lemon (optional)
- Shaved or grated parmigiano-reggiano, for garnish
Instructions
- Gather and prep all ingredients.
- Heat olive oil in a large soup pot over high heat. Add onion, salt, and pepper. Saute until softened.
- Add Italian sausage and break it up. Cook until cooked through. Add garlic, Italian seasoning, salt, and pepper. Stir until aromatic.
- Add diced potato, diced tomatoes with juice, and navy beans. Stir to incorporate. Add chicken stock. Stir once more.
- Bring to a simmer/boil, then reduce heat to low or medium-low, cover, and simmer for 20-22 minutes, until potatoes are tender.
- Turn heat off. Add kale, parsley, and lemon (if using). Stir to wilt the kale.
- Check seasoning and add more salt and pepper if needed, as well as an additional drizzle of olive oil for richness. Serve topped with parmigiano reggiano and bread.
Notes
- Adjust seasoning to your liking.
- Serve with warm, crusty bread.
- Parmigiano-Reggiano cheese adds a nice touch.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg