Description
A hearty and warming soup featuring spicy Italian sausage, creamy cannellini beans, and a rich tomato broth, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 1 lb spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside.
- Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Stir in the cooked sausage, cannellini beans, oregano, and red pepper flakes (if using). Bring to a boil.
- Reduce heat to low and simmer for 15 minutes to allow the flavors to meld. Stir in the chopped kale and cook for an additional 5 minutes, or until the kale is wilted and tender.
- Season with salt and black pepper to taste. Ladle into bowls and serve hot.
Notes
You can customize the seasonings to taste.