Italian Sausage Kale Soup (Printable Version)
Italian sausage, kale, and vegetables simmered in a rustic Mediterranean-style broth for a cozy main dish.
# What You'll Need:
→ Meats
01 -
14 oz Italian sausage, casings removed
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and sliced
04 -
2 celery stalks, sliced
05 -
3 cloves garlic, minced
06 -
5 oz fresh kale, stems removed, leaves chopped
07 -
14 oz canned diced tomatoes, with juice
→ Pantry & Broth
08 -
4 cups low-sodium chicken broth
09 -
1 tablespoon olive oil
→ Seasonings
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon crushed red pepper flakes (optional)
13 -
Salt and freshly ground black pepper, to taste
→ Finishing
14 -
1/2 cup grated Parmesan cheese (optional)
15 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned, about 5 to 6 minutes.
02 -
Add diced onion, sliced carrots, and celery to the pot. Sauté until the vegetables begin to soften, approximately 5 minutes.
03 -
Stir in the minced garlic and cook briefly until fragrant, about 1 minute.
04 -
Add canned diced tomatoes with their juice, chicken broth, oregano, thyme, and red pepper flakes. Bring the mixture to a boil.
05 -
Reduce the heat and simmer uncovered for 15 minutes, allowing flavors to develop.
06 -
Stir in the chopped kale and cook until wilted and tender, about 5 minutes.
07 -
Adjust seasoning with salt and freshly ground black pepper to taste.
08 -
Ladle soup into bowls. Garnish with grated Parmesan and chopped parsley if desired. Serve hot.
# Important Notes:
01 -
For a lighter soup, substitute chicken or turkey sausage. To increase protein, stir in a drained can of cannellini beans. Accompany with crusty bread for a satisfying meal. Pairs particularly well with Pinot Grigio.