Description
This Sausage Kale Soup is a hearty, one-pot meal featuring flavorful pork sausage, tender potatoes, creamy white beans, and nutrient-rich kale. Perfect for a comforting and nutritious dinner, it’s loaded with vegetables and spices that blend beautifully to create a delicious American-style soup.
Ingredients
Sausage and Vegetables
- 1 pound pork sausage (Italian, spicy, or breakfast sausage, all are delicious!)
- 1 onion, diced
- 1 green bell pepper, diced (optional)
Liquids and Seasonings
- 15 ounces diced tomatoes, undrained (one 15-ounce can)
- 15.5 ounces white beans (navy or great northern beans), drained and rinsed (one 15.5-ounce can)
- 4 cups reduced sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
Vegetables and Greens
- 2 cups Yukon gold potatoes, chopped
- 4 cups kale, stems removed and chopped into bite-sized pieces
Instructions
- Brown the Sausage: In a Dutch oven or large pot, cook the pork sausage over medium heat until fully browned and no pink remains. Drain off all but 1 tablespoon of the rendered grease to keep the flavor in the pot.
- Sauté Aromatics: Add the diced onion and optional green bell pepper to the pot with the sausage. Cook, stirring occasionally, until the vegetables are soft and translucent, about 4 to 6 minutes.
- Add Core Ingredients: Stir in the undrained diced tomatoes, drained white beans, chicken broth, chopped potatoes, Worcestershire sauce, garlic powder, and Italian seasoning. Increase heat and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 15 to 20 minutes.
- Incorporate the Kale: Add the chopped kale to the pot and stir to combine. Cover again and simmer for an additional 10 minutes, or until the kale is tender and cooked through.
- Serve Warm: Ladle the hearty soup into bowls and enjoy immediately, perfect for a comforting and nourishing meal.
Notes
- You can substitute turkey or chicken sausage for a leaner option.
- Green bell pepper is optional but adds a nice sweetness and color contrast.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use kale or substitute with other hearty greens such as collard greens or Swiss chard.
- Adjust the red pepper flakes to control the spiciness according to your taste.
