Sausage Cannellini and Kale Soup
Warm, hearty, and bursting with wholesome flavors, this Sausage Cannellini and Kale Soup is the perfect comfort food for any season. Packed with tender cannellini beans, nutrient-rich kale, and savory Italian sausage, this recipe strikes a delicious balance of protein, fiber, and greens. Aromatic vegetables like onions, carrots, and celery build a flavorful base, while dried thyme, oregano, and optional red pepper flakes bring a depth of seasoning. Simmered in a rich chicken broth, this one-pot wonder is ready in just 45 minutes, making it an excellent choice for a quick weeknight dinner or meal prep. Serve it piping hot, garnished with grated Parmesan for an indulgent finishing touch. Healthy, satisfying, and easy to make, this soup is a must-try for fans of cozy, nourishing homemade meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cans (15-ounce each) cannellini beans, drained and rinsed
- 6 cups kale, stems removed and leaves roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
Pour in the chicken broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pot.
Add the cannellini beans, cooked sausage, thyme, oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine.
Simmer the soup for 10-12 minutes to meld the flavors.
Add the chopped kale to the pot and stir. Simmer for an additional 5 minutes, or until the kale is tender but still vibrant.
Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
