Italian Sausage Kale Soup

Zoup! Specialty Products provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own. It doesn’t get more satisfying than a warm, comforting bowl of this Italian Sausage Kale Soup! It’s brimming with flavor and is high in protein and packed with veggies. It’s an easy, family-friendly dinner that’s on the table in about 40 minutes!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 652 kcal per serving

Ingredients

1 tbsp - olive oil
1 lb - Italian sausage
1 - onion
2 - carrots
2 stalks - celery
3 cloves - garlic
15 ounces - fire roasted diced tomatoes
6 cups - bone broth
1 - bay leaf
1 sprig - thyme
1 sprig - rosemary
15 ounces - cannellini beans
1 bunch - lacinato kale
2 tablespoons - fresh lemon juice
a pinch of salt
black pepper

Instructions

Heat the oil in a Dutch oven or large soup pot over medium heat. Add the Italian sausage and cook for about 8 minutes, breaking into chunks with a wooden spoon, until browned and cooked through. Remove the sausage from the pan using a slotted spoon and place in a bowl. Discard all but 1 1/2 tablespoons of the grease in the pan.
Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened.
Add the tomatoes and chicken bone broth to the pan, scraping up the brown bits from the bottom and bring to a boil. Reduce the heat to medium low and add the sausage back to the pan along with the bay leaf, thyme, rosemary and beans, and simmer for 10-15 minutes or until the vegetables are nearly tender.
Add the kale and cook until wilted, about 5-10 minutes.
Remove the pan from heat and remove the bay leaf, thyme and rosemary sprigs. Stir in the lemon juice and season with salt and freshly ground pepper to taste. Ladle into bowls and top with parmesan cheese if desired. Enjoy!

Nutrition