Description
Italian-inspired hearty soup made with chicken or turkey sausage, kale, cannellini beans, and Parmesan in a rich savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds ground Italian-style chicken or turkey sausage
- Salt, to taste
- 1 large onion, thinly sliced
- 1 large leek, thinly sliced and rinsed well
- 8 cloves garlic, thinly sliced or minced
- 1 1/2 teaspoons crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 10 cups chicken or beef broth
- 1 large bunch kale, stems removed and chopped
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Toasted bread, for serving
Instructions
- Heat a large Dutch oven over medium-high heat and warm olive oil.
- Add sausage, season lightly with salt, and cook 8–10 minutes until browned. Transfer to a plate.
- Reduce heat to medium. Cook onion and leek 7–9 minutes until softened.
- Stir in garlic and red pepper flakes; cook 1 minute.
- Deglaze with 3/4 cup broth, scraping browned bits. Simmer 2–3 minutes.
- Add remaining broth and bring to a gentle boil. Reduce heat and simmer 20 minutes.
- Return sausage to pot. Add kale and simmer 10 minutes.
- Stir in cannellini beans and cook 5 minutes.
- Add Parmesan and adjust seasoning. Serve hot with toasted bread.
Notes
- Use low-sodium broth for a healthier option.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg