Hearty Italian soup with sausage, cannellini beans, kale, and potatoes in savory chicken broth with Italian herbs.
# What You'll Need:
→ Meats
01 - 1 lb 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 (15 oz) can diced tomatoes, drained (optional)
→ Beans
09 - 2 (15 oz) cans 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:
01 - Heat olive oil in a large pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned and cooked through, approximately 5-6 minutes. Transfer sausage to a plate, leaving fat in the pot.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return sausage to the pot. Add diced potatoes, cannellini beans, diced tomatoes if using, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir to combine, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until potatoes are tender.
04 - Stir in chopped kale and simmer uncovered for 5-7 minutes until wilted and tender. Season with salt and pepper to taste.
05 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.
