Hearty Italian soup with sausage, cannellini beans, kale, and potatoes simmered in savory chicken broth.
# What You'll Need:
→ Meats
01 - 1 pound Italian sausage, casings removed (mild or spicy)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups chopped kale, stems removed
07 - 2 medium Yukon Gold potatoes, diced
08 - 1 can (15 ounces) diced tomatoes, drained (optional)
→ Beans
09 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
10 - 6 cups low-sodium chicken broth
→ Herbs & Seasonings
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ Finish
16 - 2 tablespoons extra-virgin olive oil
17 - Freshly grated Parmesan cheese, for serving (optional)
# How to Prepare:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate, reserving rendered fat in pot.
02 - Add diced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften. Incorporate minced garlic and cook for 1 additional minute until fragrant.
03 - Return browned sausage to the pot. Add potatoes, cannellini beans, diced tomatoes if using, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, or until potatoes are tender when pierced with a fork.
05 - Stir in chopped kale and simmer uncovered for 5 to 7 minutes, until kale wilts and becomes tender. Adjust seasoning with salt and pepper to taste.
06 - Ladle soup into serving bowls and garnish with freshly grated Parmesan cheese if desired. Serve while hot.
