Italian Sausage Kale Soup is very hearty and makes for a satisfying lunch or dinner. If you have not tried kale in soup than this is a great recipe to start! I found this recipe in my Taste of Home Healthy Cooking 2013 Annual Recipes Cookbook.
As of 2023, Andrew and I are trying to follow a more anti-inflammatory diet and this recipe is full of anti-inflammatory foods such as: kale, onion, garlic, cannellini beans, diced tomatoes and sun dried tomatoes .
Stove Top
Recipe serves: 8
Serving size: 1 cup
Total time: 35 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
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red pepper flakes
Grocery
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1 package Italian turkey sausage
-
1 - medium onion
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kale 16 oz
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1 - bulb of garlic
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1 - chicken broth 32 oz
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1 - can cannellini beans 15 oz
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1 - diced tomatoes 14.5 oz
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1 - bag sun-dried tomatoes not in oil
Let's prep!
1 package Italian turkey sausage links |
1 medium onion |
8 cups chopped fresh kale |
2 garlic cloves |
¼ teaspoon crushed red pepper flakes |
½ cup white wine or chicken stock |
26 oz chicken stock |
1 can cannellini beans 15 oz |
1 can diced tomatoes 14.5 oz |
½ cup sun dried tomatoes not packed in oil |
¼ teaspoon pepper |
- Gather all of your ingredients and measuring tools
- Dice 1 medium onion and place in a small prep bowl; set aside
- Chop 16 oz fresh kale
- Mince 2 garlic cloves and place in a small prep bowl; set aside
- Chop 1/2 cup sun-dried tomatoes and place in a small prep bowl; set aside
- Remove the casings from the sausage and add to the Dutch oven
- Rinse beans and set aside
Let's cook!
- Complete the prep from the prep tab above.
- Place the Dutch oven over medium heat and sausage then brown for 2 minutes on each side. I like to sprinkle a little black pepper over the sausage.
- Add onions and break sausage into small pieces. Cook until the sausage is no longer pink and drain drippings into a glass measuring bowl.
- Remove the sausage and onions into a different bowl than the drippings.
- Add 1/4 cup of the drippings to the Dutch oven along with the kale until the greens are wilted. Discard the rest of the drippings.
- Add the garlic and 1/4 teaspoon pepper flakes for 1 minute.
- Add 1/2 cup of wine or chicken stock for 2 minutes
- Add:
- Remainder of the stock
- Beans
- Diced tomatoes
- 1/2 cup Sun-dried tomatoes
- 1/4 teaspoon Pepper
- Sausage and onion
- Bring to a boil then reduced heat and cover. Simmer for 15-20 minutes or until kale is tender. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 4
