Italian Sausage and Kale Soup - StoveTop or Crockpot
A hearty comforting soup with great flavour thanks to spicy Italian sausage and a load of veggies and beans. Easy to make soup for a healthy, satisfying meal.
Servings: 6
Calories: 482kcal
Ingredients
- 1 lb hot Italian sausage (454 g)
- 1 medium onion, diced
- 2 celery stalks, diced save leaves for garnish
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 tsp each oregano and thyme or Italian Seasoning
- 1/8 tsp cayenne pepper as desired
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sweet potato, diced (optional)
- 6 cups soup stock
- 1/2 tbsp lemon juice or cider vinegar
- 1 can diced or crushed tomatoes 28 oz (796 ml)
- 1 bay leaf
- 1 rind of Parmesan cheese (optional)*
- 1 can white beans (any kind), drained and rinsed 19 oz (540 ml)
- 4 cups fresh roughly chopped kale leaves (spinach, swiss chard)
- 1 Tbsp fresh celery leaves, dill, parsley or green onions to garnish
Instructions
- Remove casing from sausage and sauté over medium high heat until browned. Remove from pot and set aside letting fat drip off.
- Add onion, celery, carrots and garlic and cook until slightly softened, 3 to 5 minutes. If pot is too dry, add a little water to prevent burning. Stir frequently.
- Add seasoning and cook just to release aroma, 1 minute.
- Add sweet potato (if using) and return sausage to pot.
- Add soup stock, vinegar and tomatoes, scraping off any browned bits from bottom of pot. Bring to boil. Reduce heat, add bay leaf and Parmesan rind, cover and simmer until vegetables are tender, 15-20 minutes.
- Add beans and kale. Let simmer for another 10 minutes.
- Taste and adjust seasoning. Remove bay leaf and Parmesan rind.
- Remove from heat and garnish with celery leaves, parsley, dill or chopped green onions.
Notes
Like many soups, this one tastes great the next day, enjoy the leftovers for up to 4 days in the fridge or freeze in a well sealed container for 4-6 months.
Parmesan Cheese Tip - save the hard rind of Parmesan cheese in a well sealed container in the fridge, add to soups like this to add great flavour.
CrockPot - Make this recipe in a crockpot. After sautéing sausage and vegetables, add remaining ingredients to crockpot and let cook for 6-8 hours on low or 3-4 hrs on high.
Instant Pot - Sauté the sausage and onions, celery and carrots. Then add remainder of ingredients and set your pot to manual high pressure for 6 minutes. Use quick release and taste, adjust seasoning and enjoy!
Nutrition
Calories: 482kcal | Carbohydrates: 40g | Protein: 25g | Fat: 26g | Sodium: 997mg | Fiber: 10g | Sugar: 8g | Iron: 6mg