Tuscan Sausage, White Bean & Kale Soup
Soup
Simple

Tuscan Sausage, White Bean & Kale Soup

Spicy Italian sausage, Great Northern beans, kale, and fresh tomatoes simmered in chicken stock until the broth turns rich and creamy.

"Hearty, creamy, and full of flavor — this Tuscan sausage and kale soup will warm your soul on any cold night!" - Alexia

1 Hour 30 Minutes
Total Time
8
Servings
Simple
Level

Ingredients

  • 1-1/2 lb ground hot Italian sausage (removed from casing)
  • 6 fresh plum tomatoes
  • 3 (15.5 oz) cans Great Northern beans (undrained)
  • 4 stalks fresh celery (chopped)
  • 1 large Vidalia onion (chopped)
  • 6 carrots (chopped)
  • 3 (32 oz) containers chicken stock (or vegetable stock)
  • 1 (16 oz) bag fresh kale
  • Extra virgin olive oil (for cooking and drizzling)
  • Cracked black pepper (to taste)
  • Garlic powder (to taste)
  • Grated Pecorino Romano cheese (for serving)
  • Italian bread (for serving)

Instructions

1

Prepare the Vegetables and Sausage

Wash and chop the onions, celery, and carrots. In a frying pan, heat a few tablespoons of olive oil and brown the ground Italian sausage. Once fully cooked, set the sausage aside.

2

Start the Soup Base

In a large soup pot, pour in the chicken stock and add the whole plum tomatoes, chopped onions, celery, and carrots. Season with cracked black pepper and garlic powder. Bring to a boil and cook for about 10 minutes.

3

Add the Kale

Add the fresh kale to the pot and cook over medium-high heat for about 15 minutes, stirring occasionally, until the kale is wilted down.

4

Prepare and Add the Tomatoes

Remove the whole tomatoes from the pot and place them in a bowl. Carefully peel off the skins, mash the tomatoes, and return them to the soup for a rich, rustic texture.

5

Add the Sausage and Beans

Reduce the heat to low and add the browned sausage and the undrained white beans. Use a potato masher to mash some of the beans directly in the pot to create a creamier consistency.

6

Simmer and Serve

Continue cooking the soup on low for about 45 minutes, until the kale is tender and the broth thickens slightly. Serve hot with grated Pecorino Romano cheese, a drizzle of olive oil, and slices of Italian bread.