Hearty Chicken Sausage Soup with White Beans and Kale (Print version)
A cozy one-pot chicken sausage soup with creamy white beans, kale, vegetables, and a lemony finish.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
12 oz (340 g) fully cooked Italian chicken sausage, sliced into 1/2-inch rounds
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
4 garlic cloves, minced
07 -
1 tablespoon tomato paste
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes, optional
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
For simmering
12 -
1 can (14.5 oz or 410 g) fire-roasted diced tomatoes
13 -
2 cans (15 oz each or 425 g each) cannellini or great northern beans, drained and rinsed
14 -
6 cups (1.4 L) low-sodium chicken broth
15 -
1 Parmesan rind, optional
To finish
16 -
1 bunch kale, stems removed and leaves chopped
17 -
1 tablespoon fresh lemon juice, plus more to taste
18 -
Grated Parmesan, for serving, optional
19 -
Extra virgin olive oil, for serving, optional
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium heat. Add the sliced chicken sausage in a single layer and cook until browned on both sides, about 4-5 minutes total. Transfer to a plate.
02 -
Add onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring often, until the onion softens and the vegetables begin to pick up color.
03 -
Stir in garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.
04 -
Add the diced tomatoes, white beans, chicken broth, and Parmesan rind if using. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 15 minutes, until the carrots are tender.
05 -
Return the browned sausage to the pot. Stir in the chopped kale and simmer for 4-6 minutes, until the greens are tender but still bright.
06 -
Remove the Parmesan rind. Stir in lemon juice, then taste and adjust with more salt, pepper, or lemon. Serve hot with grated Parmesan and a drizzle of olive oil if desired.
# Good to know:
01 -
Mash 1 cup of the beans before adding them for a thicker broth.
02 -
Use certified gluten-free chicken sausage and broth if cooking for a gluten-free diet.
03 -
Best stored in the refrigerator for up to 4 days or frozen for up to 3 months.