We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
This yummy soup with sausage and curly kale in a rich tomato base with cannellini beans is delicious!
23 people made this
- 1 tablespoon olive oil
- 1kg Italian sausage, casings removed and diced
- 2L chicken stock
- 2 (400g) tins cannellini beans, rinsed and drained
- 1 head curly kale, chopped
- 425ml passata
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken stock, beans, kale and passata; simmer another 15 to 20 minutes.
For an even heartier meal, try adding 200g of a small pasta shape of your choice.
Reviews & ratingsAverage global rating:(25)
Reviews in English (22)
by ~MELANIE ~
to clarify the directions...I pinch the sauages to form "small meatballs" and dropp them in the oil, cook till no longer pink... I also add some sort of small pasta. either tublini whatever is in the cabinet. I have made this a TON of times, its a quicker way to make escarole soup the "cheater" version...LOL hope you enjoy as my family did.... :o)-25 Nov 2008
I omitted the tomato sauce, and added a couple of cloves of garlic to the sausage and it was so delicious - my friend and her 2 year old daughter both loved it as well. Make sure you note Melanie's added instructions to pinch the sausage into small meatballs and fry in oil, also add a small pasta (I used tubettini) towards the end of cooking.-05 Feb 2011
YUMM!!! This soup is delicious! The whole family loved it (me, hubby and a 1yr old). The only thing we did differently from the directions: The store was out of Cannellini beans (white kidney), so I got pale red kidney beans instead.-04 Feb 2009
Italian Sausage, Kidney Bean & Kale Soup Recipe
Oh man, the kids have been battling a nasty cold for almost two weeks. Sebas has been holding tough, but poor Alina got it bad. And me? Well, show me the mommy job that comes with sick time! To amp up our immune systems, we’ve been eating a lot of greens. This kale soup with Italian sausage and kidney beans made from with the crock pot is so yummy, even the kids will forget that they’re eating healthy!
I served this kale soup with a side of crunchy garlic bread and topped with shavings of Parmesan cheese. Other than the fat from the sausage, which I got from Walmart and was labeled as being free of MSG and other yucky stuff, no additional oil was used. I was also happy to see a good variety of organic, fresh produce at Walmart (with amazing prices, obviously). If I wasn’t feeling like the walking dead, I would have cooked the kidney beans from scratch too. Alas, I did open a couple cans of organic beans for this recipe.
This kale soup with Italian sausage and kidney beans made with the crock pot is clean, but very satisfying. Both of my babies gobbled it right up, with plenty of leftovers to spare. (I will add, though, that my littles aren’t the pickiest eaters.)
Why you will love this soup recipe
- It only requires 5 ingredients and less than 30 minutes to make it.
- There is so much flavor all packed in one bowl of this soup
- Great for meal prep since it stores great!
- It has so much nutrition with loads of protein and veggies
My kids love sausage, so this recipe was right up our alley except they were not that into the sausage being in soup mixed with kale.
They prefer it in the form of these Sausage and Pepper Breakfast Egg Muffins or these Sausage and Pepper Twice Baked Sweet Potatoes.
Anyway, I will try it with them again sometime soon and see if I can entice them.
Olive Garden Copycat Zuppa Toscana
Good news! You definitely don't need to dine out tonight. Stay in with some delicious homemade Italian sausage soup! This Olive Garden® Copycat Zuppa Toscana is a hearty soup you'll love from the moment your spoon hits the bowl! It doesn't require a ton of ingredients, but they all come together to make a comforting meal there's no question your family will enjoy. Plus, you won't have the expense of eating out!
It's Erin from Suburban Simplicity bringing you a recipe my family just LOVES! A creamy bowl of hot soup is just satisfying to the soul. My family slurps up this recipe as well as this One Pot White Chicken Lasagna Soup. Italian soups are popular around here for good reason!
If you haven't tasted Olive Garden® Copycat Zuppa Toscana, you definitely need to give this soup a try. I promise, with its creamy satisfying flavor, you won't be disappointed!
Tortellini Soup with Sausage and Kale
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Spinach tortellini, leafy green kale, and flavorful Italian sausage come together for an easy and satisfying soup recipe that’s packed full with flavor.
- 1 tablespoon olive oil
- 1/2 pound bulk mild Italian sausage
- 1 large carrot, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 6 cups chicken stock
- 1 bunch curly leaf kale (about 6 ounces), large veins removed and torn into large pieces
- 1 10-ounce package fresh or frozen spinach tortellini (not dried)
- salt and freshly ground black pepper, to taste
- Heat olive oil in a large, heavy saucepan or dutch oven over medium-high heat.
- Add sausage, breaking apart with a wooden spoon as it cooks, until browned, 10 to 12 minutes. Remove sausage with a slotted spoon and place in a bowl set aside.
- Return saucepan to medium heat and add carrot, onion and celery season with salt and pepper. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 5 to 7 minutes.
- Add garlic, thyme and bay leaf and sauté until fragrant, 1 to 2 minutes more.
- Add chicken broth and bring to a simmer let boil gently for 5 minutes.
- Add kale, cooked sausage and tortellini and simmer until tortellini is just cooked through (refer to package directions as exact cook time for your particular tortellini may vary, ours took 2 to 3 minutes frozen may take longer). If you don’t plan to eat the whole batch of soup at once, you can also choose to just cook half the tortellini, then cook the rest when you re-heat the soup, that way the pasta doesn’t get soggy.
- Season to taste with additional salt and pepper as needed (if you used salted chicken broth you probably don’t need any more). Spoon into bowls and serve warm.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
Tuscan White Bean Noodle Soup with Chicken Sausage and Kale
Alright, this is it. This is the winter Tuscan soup you’ve been waiting for. I’ve made many a white bean soups before, I’ll admit — some on my #dinneronawhim Instagram story series, in fact — but never have I nailed it like this! I’ve discovered a few secrets to up the flavor without overdoing the effort. You’ll feel like it’s been stewed by your long-lost, honorary Italian grandmother all day long, when truly you’ll only need 30-40 minutes max to make it magic.
Here are the key elements to this batch:
1. Cooking the pasta inthe soup. We’re not separately boiling noodles here — we’re stirring uncooked pasta into the soup itself to simultaneously soften and soak up the flavors of chicken stock and garlic. Note: If you’re interested in the carbs, no problem! Simply omit this step and it’ll still be delicious.
2. Puree half of the white beans. After blending one can of cannellinis with a bit of water and oil, you’ll stir it into the soup alongside whole beans and stock. Suddenly, the base of the soup becomes richer without too much weight and zero cream required!
I hope this recipes warms you up sometime soon!
4 cloves garlic, finely chopped
3 tablespoons olive oil, separated
2 links Italian chicken sausage (about 1/2 pound), casings removed
2 14-ounce cans cannelinni beans, separated
4 cups chicken stock, plus 1 extra cup if needed
Salt + pepper, to taste
1 cup ditalini pasta noodles
1 tablespoon finely chopped fresh basil
1 heaping handful curly kale, de-ribbed and torn into bite-size pieces
Parmigiano-Reggiano, to garnish
1. In a dutch oven or large pot, heat 2 tablespoons olive oil and garlic over medium heat. Stir with a wooden spoon to cook garlic until fragrant, careful not to burn! After 2 minutes, add chicken sausage, stirring to cook while breaking down sausage into small pieces with a spoon.
2. While sausage cooks for 5 minutes, add one can of cannellini beans to a food processor (or small bowl with an emulsifier) with remaining tablespoon of olive oil and 1 tablespoon of water. Pureé until smooth.
3. Add pureed beans, remaining can of whole cannellini beans, 4 cups of chicken stock, and generous pinch of salt and pepper to the pot. Stir to combine and bring to a boil.
4. Stir in ditalini noodles and bring down stovetop heat to medium, continuing to simmer until noodles are al dente, about 10 minutes. Then, stir in kale and basil and taste to adjust salt, if needed.
5. Ladle into bowls. Grate fresh Parmigiano Reggiano over soup, followed by cracked black pepper.
Sausage and Kale Lasagna Soup
Please allow me to introduce Sausage and Kale Lasagna Soup. The hungover lazy human’s healthy solution to a lasagna craving!
I’ve been making some version of this soup for years now, and I’m pumped to finally share its wonders with all of you. The one-pot recipe delivers all the badass, comforting flavors of lasagna (Noodles! Meaty tomato sauce! Melting cheese!) without the gut-busting consequences or major time commitment. Plus, the lightened up ingredient list—which includes lean turkey sausage, zucchini, mushrooms, brown rice lasagna noodles, plenty of nutrient-dense kale, and a responsible amount of cheese—leaves you feeling simultaneously satisfied and well-nourished. Joy of joys!! Better still, the whole shebang comes together in about 40 minutes, and it’s absolutely impossible to screw up. Cross my heart.
In other great news, this soup can easily be modified to suit your personal tastes and what you have on hand. I really LOVE the texture of naturally gluten-free brown rice lasagna noodles, but if you don’t (or can’t find them), sub any whole grain noodles you like. Experiment with different types of sausage, and feel free to go heavier on the cheese if you’re feeling indulgent, or leave it out if you don’t do dairy. Vegetarians can ditch the sausage and add extra zucchini and/or mushrooms, and don’t be afraid to replace the baby kale with your favorite greens. Curly or lacinato kale, spinach, and even Swiss chard would all be excellent options. You. Do. You.
I love lasagna soup when I’m under the proverbial weather (lasagna was my go-to hangover food in college–strange, but true), but it’s also a great go-to winter meal for both busy weeknights and casual entertaining. Just add wine, salad, and maybe some crusty bread, and have yourself a little dinner party.
Cooking for one or two? Excellent! Leftovers keep deliciously for 3-4 days in the fridge and are perfect for sassy desk lunching. Sometimes I even add some soup to a small skillet and poach an egg or two in it for breakfast. Highly recommend.
Happy weekending, friends!
Sausage and Kale Lasagna Soup: (Serves 4 generously)
1½ tablespoons extra-virgin olive oil
½ medium yellow onion, minced
4 ounces baby Bella or cremini mushrooms, halved, then thinly sliced crosswise
3 large garlic cloves, minced
½ pound sweet Italian turkey sausage, casings removed
1 medium zucchini, diced
1½ tablespoons tomato paste
¼ cup dry red wine
1 28-ounce can crushed fire roasted tomatoes (Yes, you can used regular crushed tomatoes if you can’t find fire roasted.)
1 teaspoon dried oregano
½ teaspoon crushed red pepper (optional)
3½ cups low-sodium chicken or vegetable broth
4 ounces no-boil brown rice lasagna noodles (or whole grain lasagna noodles of your choice), broken 1”-2” pieces
3 packed cups baby kale, roughly chopped
½ cup ricotta cheese
½ cup grated/shredded mozzarella cheese (I like fresh mozzarella, but you do you.)
Thinly sliced fresh basil
Preparing your Sausage and Kale Lasagna Soup:
-Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, mushrooms, and garlic. Cook for 4-5 minutes until the onions are soft and translucent, and the mushrooms have released most of their liquid.
-Add the sausage to the pan and cook, breaking the meat up into smaller pieces with a spatula, until no longer pink. (About 4-5 minutes.)
-Add the zucchini and tomato paste and cook for 1 minute, just to mellow the acidity of the tomato paste. Add the red wine and cook for a minute or so until the liquid has evaporated. (We’re deglazing here, people, so be sure to scrape up any delicious browned bits from the bottom of the pan.)
-Stir in the crushed tomatoes, oregano, crushed red pepper (if using), and vegetable broth.
-Bring to a boil, then lower to a simmer and add the lasagna noodles.
-Cover and cook for 15-20 minutes, stirring occasionally, until the noodles are al dente. Add the kale to the soup. (It will seem like a lot, but it’s going to cook down, I promise.)
-Cook for 1-2 minutes, just until the kale has wilted. (If your soup is thicker than you’d like, feel free to thin it with a little extra vegetable broth.) Taste and season with salt and pepper if needed.
-Ladle the soup into bowls and top each bowl with 2 tablespoons ricotta, 2 tablespoons mozzarella (or more if you want to get crazy) and plenty of fresh basil. Serve immediately.
To cook gnocchi, it only has to be boiled. (And it’s much quicker cooking than most types of pasta!)
But for added texture, I love roasting it afterwards. It becomes a little crusty around the edges and has added bite. (When basil is in season, it’s delicious with almond pesto.)
Roasted gnocchi is also really nice in this soup, because it gives added oomph. It almost acts as a soft crouton.
If you’re short on time, though, roasting isn’t essential. You can just drop the shelf-stable potato dumplings into the soup pot during the last five minutes of cooking to heat them. They will obviously be a lot softer, but the flavors are still exceptional.
(I haven’t tried dropping the frozen variety into the soup. Because of the temperature differences, it may require a longer amount of time.)
Sausage and Veggies
Just go ahead and throw some mild Italian sausage and veggies together in a large pot and drizzle with a few tablespoons of olive oil.
Sauté until the sausage is cooked through and the veggies are starting to soften. Add the spices and and a pat of butter and cook briefly until the butter is melted and the spices are fragrant.
Next throw in a few tablespoons of flour (for thickening) and stir until well combined.
Pour in some chicken broth and cook covered over a low simmer until the veggies are softened.
My daughter is studying to become a dietician in college and when she was home over the holidays she enthusiastically made a kale and bean soup for our family for dinner one night. To my surprise, my kids all ate it! I can’t help but think if I would have tried to sneak some kale into their diet for the first time they would have taken a hard pass, but when their sister did they were excited to try it. So I took their willingness and went with it…now I sneak kale into soups and salads whenever I can and I’ve never heard a complaint.
I’m somewhat of a kale novice still, and am honestly a little confused by all the varieties at the store…but, I look for a curly leaf kale like the one pictured below and chop the leaves into small pieces. I avoid putting the stems in soups.
Add a handful of kale to the soup at the very end of the simmering. It only takes a minute for the kale to wilt and cook through.
Kale and Sausage Soup
Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage cook until the mixture has thickened onions are tender, 10 to 15 minutes.
Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.