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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A few weeks ago, my boyfriend and I went out to dinner, and the soup of the day was an Italian sausage and kale soup. I immediately knew I wanted to recreate it! This hearty soup combines ground Italian sausage, tender white beans, and vibrant kale in a rich chicken broth, with a touch of creaminess from half & half and a sprinkle of grated parmesan. The veggies soften beautifully, and the flavors meld together...
Chefadora AI has the answer - timers, swaps, step-by-step help.
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Heat olive oil in a large pot.
Brown Italian sausage, breaking apart and cooking until no longer pink.
Stir in onion, carrots, celery, garlic, Italian seasoning, red pepper flakes, salt, and pepper, and cook until veggies begin to soften.
Mix in cannellini beans, kale, and chicken broth.
Bring to a boil, lower heat, and simmer for 15-20 minutes until the flavors meld and the vegetables are tender.
Lower heat even further and stir in half & half and grated parmesan until heated through.
Top with additional parmesan and fresh parsley before serving.
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You can substitute kale with spinach if preferred.
For a thicker soup, mash some of the beans before adding them to the pot.
Adjust the amount of red pepper flakes to control the spice level.
Can I use a different type of sausage?
Yes, you can use any ground sausage you prefer, such as turkey or chicken sausage.
Can I make this soup dairy-free?
Yes, you can omit the half & half or substitute it with a plant-based cream alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes, you can freeze the soup without the half & half. Add the cream when reheating.
What can I serve with this soup?
Serve with crusty bread or a side salad for a complete meal.
