Italian Sausage and Kale Soup
This Italian Sausage and Kale Soup recipe was one I dreamed up last week and I was super excited to make it.
I went with Italian turkey sausage to lighten it up a bit. It made me feel just a little better about adding the heavy cream at the end 😉
How to make Italian Sausage and Kale Soup
The first step is browning the sausage, which I removed from the casing.
I cooked the sausage in a large soup pot, removed it from the pot and set aside.
Into the same pot add some olive oil, diced red bell peppers, and a diced onion.
Season with some kosher salt, pepper, and crushed red pepper flakes as well.
After a few minutes, add some garlic and then four cups of chicken broth.
This next step is optional…
If you prefer a thicker, creamier soup use an immersion blender to blend the peppers, onion, and chicken broth.
Next step is adding two cans of crushed tomatoes, a can of cannellini beans, Italian seasoning, more kosher salt and pepper, and 5 cups of chopped kale.
Five cups may seem like a lot of kale, but it will cook down quite a bit.
Let this come to a boil, then reduce the heat to simmer for 10 minutes.
The final step is adding a cup of heavy cream and letting that simmer for 5 more minutes.
Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes according to your taste.
We prefer spicy soups around here so I went heavy on the crushed red pepper flakes.
Italian Sausage and Kale Soup was quite the hit around here! I hope you and your family love it as much as we did 🙂
You may also like these soup recipes, just as good as Italian Sausage and Kale Soup…
Loaded Potato Soup
Another soup favorite to try is Pizza Soup
Lasagna Soup
.
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Italian Sausage and Kale Soup
A delicious and easy comfort food
Ingredients
- 1 pound ground Italian sausage (or Italian turkey sausage)
- 1 tablespoon olive oil
- 1 onion diced
- 2 red bell peppers diced
- kosher salt, pepper, crushed red pepper flakes
- 2 tablespoons garlic paste or minced garlic
- 4 cups chicken broth
- 2 (15-ounce) cans crushed tomatoes
- 1 (15-ounce) can cannellini beans drained and rinsed
- 1 tablespoon Italian seasoning
- 5 cups chopped kale
- 1 cup heavy cream
Instructions
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In a large soup pot over medium heat, add the ground Italian sausage. Cook 5 to 7 minutes, breaking it apart as it cooks. Drain excess grease and set the sausage aside.
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To the same pot, add olive oil, diced onion, diced red bell pepper, kosher salt, pepper, and crushed red pepper flakes. Cook over medium heat 5 to 7 minutes, stirring occasionally. Add the garlic, cook 1 minute, then add the chicken broth.
Optional step: For a creamier, thicker soup use an immersion blender and blend for 1 minute.
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Add the cooked sausage, tomatoes, cannellini beans, Italian seasoning, kale, more kosher salt, and pepper. Bring to a boil, reduce heat to simmer for 10 minutes.
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Add the heavy cream, bring to a boil and simmer 5 more minutes. Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.
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