Ingredients

The following ingredients have 8 Servings
  • 2 pounds Italian sausage, bulk or casings removed
  • 1/2 onion, diced
  • 1 bunch kale, thinly sliced (about 4 cups total when cut up)
  • 4 cloves garlic, minced
  • 28 ounces canned whole tomatoes in their juices
  • 3 cups chicken stock, plus more if needed
  • 15 ounces canned white beans in their juices (don't drain)
  • salt, as needed
  • For serving: Bread, crushed red pepper, fresh parsley, grated parmesan cheese

Instruction

  • In a large soup pot, add the sausage over medium-high heat. Cook the sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.
  • Add the onion and stir it into the sausage for two minutes to soften slightly.
  • Add the kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.
  • Add the tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste; add salt to your preference.
  • Bring the soup to a bubble then reduce the heat to medium-low. Simmer the soup for 10-15 minutes or let sit turned off on the stove until you'd like to eat. If the soup reduces by a lot or gets too thick, add more stock to thin it about about 1/2 cup at a time.
  • Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated parmesan cheese for sprinkling. Enjoy!