White Bean Kale Soup With Sausage
The best ever kale sausage soup! Gluten free and with just 8 ingredients + one of my favorite ever winter flavor profiles.
Equipment
Ingredients
- 2 pounds Italian sausage bulk or casings removed
- ½ onion diced
- 1 bunch kale thinly sliced (about 4 cups total when cut up)
- 4 cloves garlic minced
- 28 ounces canned whole tomatoes in their juices
- 3 cups chicken stock plus more if needed
- 15 ounces canned white beans in their juices don't drain
- salt as needed
- For serving: Bread crushed red pepper, fresh parsley, grated parmesan cheese
Instructions
- In a large soup pot, add the sausage over medium-high heat. Cook the sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.
- Add the onion and stir it into the sausage for two minutes to soften slightly.
- Add the kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.
- Add the tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste; add salt to your preference.
- Bring the soup to a bubble then reduce the heat to medium-low. Simmer the soup for 10-15 minutes or let sit turned off on the stove until you'd like to eat. If the soup reduces by a lot or gets too thick, add more stock to thin it about about ½ cup at a time.
- Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated parmesan cheese for sprinkling. Enjoy!
Notes
This is a gluten free soup! Dairy free if you omit the parmesan.
For meal prep, this soup is great made all the way in advance, or you can chop the onion and kale in advance and make the soup a little quicker when you'd like to eat it.
If you prefer to not use pork sausage, ground chicken or turkey work great as a substitute.
To me, the beans are optional OR could be doubled - totally depends on how much you love beans or whether you'd prefer a really low carb soup.
Tried this recipe?Let me know how it was!