Tuscan Kale and Sausage Soup

Brothy and loaded with savory goodness, this Tuscan kale and sausage soup is light and healthy, yet hearty enough to make a complete meal out of. Brimming with vibrant kale, spicy Italian sausage, tender white beans, diced potatoes and tomatoes, this comfy-cozy Tuscan kale and sausage soup recipe is ready to be ladled up in a little over thirty minutes!

A Cozy Tuscan-Style Soup with Kale and Sausage

Hot, brothy, veggie-filled soups are like comforting elixirs to me...

They're easy to prepare and quick to cook, yet never fail to absolutely brim with earthy, savory goodness, the kind that I know is oh-so very healthy for my body and nourishing for my soul.

This Tuscan kale and sausage soup is my latest favorite to prepare and ladle up anytime my hubby and I are craving comfort in a bowl to savor by the hot spoonful.

It's perfect as lunch or as a light dinner with perhaps some rustic bread on the side for sopping up any remaining broth!

My Tuscan kale and sausage soup is abundant with fresh, green kale, lots of savory and mildly spicy Italian sausage, tender and creamy white beans, as well as diced potatoes and tomatoes for texture and color.

Finished with a flourish of fresh parsley or basil, and perhaps some shaved or grated parmesan, this rich, delicious kale and sausage soup recipe is ready to be utterly enjoyed and savored as a perfectly comforting meal in just a touch over thirty minutes !

My Recipe for Tuscan Kale and Sausage Soup

To create that herby, savory and Tuscan-style flavor in this healthy and tasty soup, I'm adding in some tender, white beans along with some dried herbs such as those found in an Italian seasoning blend to creates lots of good flavor to compliment the veggies.

I also like to add diced russet potatoes for a bit of hearty bite, and some diced tomatoes to bring a little sweet brightness.

These all compliment the mildly spicy Italian sausage with its fennel-infused flavor (my favorite), though one could easily substitute sweet Italian sausage if you're wanting to steer clear of any added “kick”.

As far the kale, I like to use traditional, organic kale with the curly leaves here that I either chop myself or purchase pre-packaged and ready, or even Tuscan kale that has slightly flatter and darker green leaves—both are terrific here!

Here's a glance my Tuscan kale and sausage soup recipe: (or just jump to the full recipe...)

1. To get started, I add my Italian sausage to the soup pot and saute just until cooked through, then add the aromatic veggies and herbs to saute just until tender.
2. Next, I add in my diced potatoes and tomatoes to the mix, along with my white beans, and then my stock.
3. I simmer the soup just until the veggies are tender, then add my kale in the last couple of minutes to allow it to just wilt into the soup.
4. To serve, I ladle up and garnish with shaved or grated parmigiano-reggiano cheese, plus a sprinkle of fresh basil leaves or chopped parsley, and enjoy with crusty bread.

Recipe

Tuscan Kale and Sausage Soup

by Ingrid Beer

Print Recipe

This savory Tuscan kale and sausage soup is brimming with spicy Italian sausage, kale, white beans, diced tomatoes and potatoes!

Category: Soup
Cuisine: Italian-American

Yield: Serves 6

Nutrition Info: 536 calories per serving

Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:

• Olive oil
• 1 onion, finely diced
• Salt
• Black pepper
• 1 pound Italian sausage links (I used Trader Joe's hot Italian sausage), casing removed
• 6 large cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 medium russet potato, peeled and diced small
• 1 (14.5 ounce) can organic diced tomatoes, with juice
• 2 (15.5 ounce) cans organic navy beans, drained and rinsed
• 6 cups chicken stock
• 1 bunch kale, tough center ribs removed and chopped (about 7 loosely-packed cups)
• 1 tablespoons chopped parsley
• Small squeeze lemon (optional, for brightness)
• Shaved or grated parmigiano-reggiano, for garnish

Preparation:

1. Begin by gathering and prepping all of the ingredients according to the ingredient list above to have ready and organized for use.
2. Place a large soup pot (about 6 quarts or larger) over high heat, and drizzle in about 2 tablespoons of olive oil. Once hot, add in the onion, along with a sprinkle or two of salt and pepper, and saute for several minutes until the onion softens.
3. Add in the Italian sausage, and using a wooden spoon, break it up into small, crumbly pieces, and cook with the onion until cooked through, about 5 to 6 minutes. Add in the garlic, Italian seasoning, plus another pinch or two of salt and pepper, and stir fo 30 seconds or so until aromatic.
4. Next, add in the diced potato, the diced tomatoes with juice, and the navy beans, and gently stir to incorporate. Add in the chicken stock, and stir once more.
5. Bring to a vigorous simmer/boil, then reduce the heat to low or medium-low, cover the pot, and gently simmer the soup for 20 to 22 minutes, just until the diced potatoes are tender.
6. Turn heat off under the soup, and add in the kale, the parsley and the small squeeze of lemon (if using), and stir to wilt the kale into the hot soup.
7. Check the seasoning and add more salt and pepper if needed, as well as an additional little drizzle of olive oil for richness. Serve topped with shaved or grated parmigiano reggiano if desired, and warm, crusty bread on the side for a heartier meal.

Tips & Tidbits for my Tuscan Kale and Sausage Soup recipe:

• Spicy Italian sausage, or sweet sausage: Seeing as I love a little bit of spicy kick in this soup, I'm opting for spicy Italian sausage here. If you'd prefer not to add any heat, feel free to use sweet Italian sausage instead, or even plain ground pork, beef or turkey, which you can flavor with fennel seeds if desired.
• Curly kale or Tuscan kale: I opt for traditional kale here with the curly leaves, but Tuscan kale with the flatter, darker green leaves is also a great pick for this soup. Feel free to buy pre-packaged and pre-cut kale, or a bunch which you can cut yourself, getting rid of the tough spine.
• Prepare ahead for even richer, more developed flavor: As is true with all soups, they get even better after a day or two of sitting, gaining a richer and more complex flavor. This soup is a perfect example of the benefits of letting a soup sit, so you can easily make it ahead a day or two, or even three, if needed—it will taste scrumptious!

Craving more mouthwatering and cozy soups? Check out my recipe for Sausage Tortellini Soup, Rigatoni Meatball Soup, Chicken and Dumpling Soup, Meatball Soup, Vegetable Soup, or my Italian Vegetable Soup!