Italian Sausage and Kale Soup is a hearty, comforting dish that combines the rich flavors of Italian sausage with the nutritious goodness of kale. This soup is not only delicious but also easy to prepare, making it a perfect choice for weeknight dinners or meal prep. Below is a comprehensive guide to making this delightful soup, including ingredients, cooking instructions, nutritional information, and some handy tips.
Italian Sausage and Kale Soup
Prep Time:
15 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- To serve 4 people, you will need the following ingredients:
- 1 pound Italian sausage (mild or spicy, depending on your preference)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low-sodium)
- 2 large potatoes, diced (Russet or Yukon Gold work well)
- 1 bunch kale, stems removed and chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
- Grocery List
- Make sure to check your pantry for these items before heading to the store:
- Italian sausage
- Onion
- Garlic
- Chicken broth
- Potatoes
- Kale
- Cannellini beans
- Olive oil
- Salt and pepper
- Parmesan cheese (optional)
Instructions
Follow these steps to create your Italian Sausage and Kale Soup:
- Prepare the Ingredients:
- Remove the casing from the Italian sausage if necessary.
- Chop the onion, garlic, potatoes, and kale.
- Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the sausage and cook until browned, breaking it into smaller pieces with a wooden spoon (about 5–7 minutes).
- Sauté the Vegetables:
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent (about 5 minutes).
- Add Broth and Potatoes:
- Pour in the chicken broth and add the diced potatoes. Increase the heat to bring the mixture to a boil.
- Simmer:
- Once boiling, reduce the heat to medium-low and let it simmer until the potatoes are tender (about 10–15 minutes).
- Add Kale and Beans:
- Stir in the chopped kale and cannellini beans. Cook for an additional 5–10 minutes until the kale is wilted.
- Season:
- Taste and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle into bowls and top with grated Parmesan cheese if desired.
Notes
- For a lower-carb version, consider using cauliflower instead of potatoes.
- This soup can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- If you prefer a creamier soup, you can stir in some heavy cream or half-and-half at the end of cooking.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 894Total Fat: 45gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 84mgSodium: 2591mgCarbohydrates: 83gFiber: 12gSugar: 15gProtein: 43g
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