Italian Sausage Soup with Kale and Beans – Hearty and incredibly delicious soup prepared with Italian Sausage, onions, garlic, kale, and beans!
If I had a quarter for each time that this Italian Sausage soup is requested in our household, I’d be a thousandaire. Chock full of meat, beans, veggies, and much more, I can completely agree with their request. Actually, it’s more like a demand, but I’m trying to play nice.
Their second most-demanded favorite kale soup is my Smoked Sausage, Kale, and Potato Soup – it is out of this world!
I have this thing and it’s called, I like to get really up close and personal right from the start with my food. Just as you see it up there. I just need to get myself right up IN the bowl and take a look at that yummy food, and SMELL IT before it makes its journey into my mouth. I grab it, gaze upon its cheesy-meaty-and-bright-green-kale beauty, getting closer getting closer aaaaand boom. It’s in mah belleh!
Sidenote: My husband haaaaates that I have to smell my food – like, totally up close – before I start to eat. He thinks it’s gross. What he doesn’t know is that I also smell THE PLATE before I put any food on it… anyone else as weird as me?!? Please, do tell!
This soup, though, is pretty freakin’ awesome. Prepare to have your mouth hugged by this zesty, super flavorful, very traditional, Mediterranean fabulousness.
How to Make Italian Sausage Soup
- We start by removing the sausage casings and transferring said sausage to a hot pan to get it all nicely browned.
- In the meantime, we are going to also start cooking up our veggies; onions, carrots, celery, garlic, abc, xyz.
- Then, add our browned meat to the vegetables, together with the beans.
- A nice warm broth bath will follow, and 30 minutes later this rustic old-world soup will be added to your list of faves.
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TOOLS USED IN THIS RECIPE
Italian Sausage Soup with Kale and Beans
- 3 tablespoons olive oil, divided
- 1 pound Italian sausage links, casings removed you can also use Italian turkey sausage
- 1 yellow onion, diced
- 2 large carrots, rinsed and sliced
- 3 celery stalks, rinsed and sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 2 teaspoons Italian Seasoning
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 bunch kale, stems removed and roughly chopped
- 2 cans white cannellini beans, drained and rinsed
- 6 to 8 cups low sodium, low fat beef or chicken broth
- 1/2 cup shredded parmesan cheese, optional
- 8 slices crusty baguette, optional
- Heat one tablespoon olive oil over medium heat in a large dutch oven or soup pot.
- Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally to break into smaller pieces.
- Transfer with a slotted spoon to a plate and set aside.
- Pour remaining olive oil to the soup pot and heat it up.
- Add onions, carrots, celery, bay leaf, thyme, and Italian seasoning; cook for about 8 minutes, or until vegetables are tender.
- Stir in garlic, salt, pepper, and continue to cook for 1 minute.
- Mix in kale and cook until it starts to wilt, about 1 to 2 minutes.
- Stir in beans, prepared sausage, and broth; bring to a boil.
- Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors.
- Remove from heat and take out the bay leaf and sprig of thyme.
- Divide soup among bowls and top with cheese.
- Serve with a slice of baguette. (optional)