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Kale and Sausage Soup

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Ingredients

  • 1 lb Italian sausage, casings removed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

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Kale and Sausage Soup

Created by: Howcan Team

Ingredients

  • 1 lb Italian sausage, casings removed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  • In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into crumbles, until browned and cooked through, about 8 minutes.
  • Add the chopped onion and minced garlic to the pot and cook for an additional 3-4 minutes until the onion is softened.
  • Pour in the chicken broth and bring to a simmer.
  • Stir in the chopped kale, cannellini beans, diced tomatoes, dried oregano, and red pepper flakes.
  • Simmer the soup for 15-20 minutes, until the kale is tender and the flavors have melded together.
  • Season with salt and pepper to taste.
  • Serve the soup hot, garnished with grated Parmesan cheese.
  • Enjoy!
Main CourseSoup
American

Kale and Sausage Soup, a hearty and flavorful dish, has its roots in Italian cuisine. This comforting soup is a staple in Tuscany, where it is known as "Zuppa Toscana." The dish gained popularity in the United States through the Olive Garden restaurant chain, where it became a beloved menu item. Renowned chefs like Lidia Bastianich have also popularized this dish, adding their own unique twists. The key to a delicious Kale and Sausage Soup lies in the quality of the ingredients, particularly the sausage and the freshness of the kale. The soup is best enjoyed with a crusty bread and a sprinkle of Parmesan cheese.

45 min

|

6

|

320 calories

Instructions

  • In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into crumbles, until browned and cooked through, about 8 minutes.
  • Add the chopped onion and minced garlic to the pot and cook for an additional 3-4 minutes until the onion is softened.
  • Pour in the chicken broth and bring to a simmer.
  • Stir in the chopped kale, cannellini beans, diced tomatoes, dried oregano, and red pepper flakes.
  • Simmer the soup for 15-20 minutes, until the kale is tender and the flavors have melded together.
  • Season with salt and pepper to taste.
  • Serve the soup hot, garnished with grated Parmesan cheese.
  • Enjoy!
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