Italian Sausage Kale Soup is high in protein, brimming with flavor and loaded with veggies, white beans and kale. Top with parmesan cheese for an easy, family friendly dinner!
1bunchlacinato kaletough stems removed and chopped
2tablespoonsfresh lemon juice
salt and pepperto taste
parmesan cheesefor serving (optional)
Instructions
Heat the oil in a Dutch oven or large soup pot over medium heat. Add the Italian sausage and cook for about 8 minutes, breaking into chunks with a wooden spoon, until browned and cooked through. Remove the sausage from the pan using a slotted spoon and place in a bowl. Discard all but 1 1/2 tablespoons of the grease in the pan.
Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened.
Add the tomatoes and chicken bone broth to the pan, scraping up the brown bits from the bottom and bring to a boil. Reduce the heat to medium low and add the sausage back to the pan along with the bay leaf, thyme, rosemary and beans, and simmer for 10-15 minutes or until the vegetables are nearly tender.
Add the kale and cook until wilted, about 5-10 minutes.
Remove the pan from heat and remove the bay leaf, thyme and rosemary sprigs. Stir in the lemon juice and season with salt and freshly ground pepper to taste. Ladle into bowls and top with parmesan cheese if desired. Enjoy!
Notes
Pro tip: Prep your veggies in advance to make this recipe go even more quickly on busy nights.
The amount of sodium listed in this recipe is an estimate only as it depends on the brand of Italian sausage and chicken broth that you use.
The parmesan cheese is an optional garnish only, so the soup recipe is dairy-free as written.
Not a fan of kale? Substitute it with Swiss chard or baby spinach.
Store sausage kale soup in the refrigerator for up to 5 days or freeze for up to 3 months.