Chicken Sausage Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil, plus more as needed
02 -
12 oz Italian chicken sausage, sliced into rounds
03 -
2 carrots, chopped
04 -
1 small zucchini, chopped
05 -
1 cup yellow onion, diced (about ½ large onion)
06 -
3 garlic cloves, minced
07 -
¾ teaspoon Italian seasoning
08 -
½ teaspoon salt
09 -
½ teaspoon red pepper flakes
→ Soup Base
10 -
15 oz fire roasted diced tomatoes (1 can)
11 -
30 oz great northern beans, drained and rinsed (2 cans)
12 -
6 cups chicken broth
13 -
Parmesan rind (optional)
→ Finishing Touches
14 -
1 bunch kale, chopped
15 -
1 tablespoon lemon juice (optional)
16 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a large pot or dutch oven over medium heat. Add the chicken sausage and cook until golden brown on both sides, about 4 minutes. Use a slotted spoon to remove sausage and set aside.
02 -
Add a little more oil to the pot, then add the carrots, zucchini and onion. Sauté for 5-6 minutes until soft, then add the garlic and sauté for 1 minute more.
03 -
Add the Italian seasoning, salt, red pepper flakes, diced tomatoes, beans, chicken broth, and parmesan rind. Bring soup to a boil, then reduce heat to a simmer and cook for 10 minutes.
04 -
Return the chicken sausage to the pot. Add the kale and lemon juice, stirring until the kale is wilted. Adjust seasoning with salt and pepper to taste before serving.
# Notes:
01 -
The parmesan rind adds wonderful savory depth to the broth but can be omitted if unavailable.
02 -
For a heartier soup, you can add cooked pasta or more vegetables.