Description
This Spicy Italian Sausage Soup with White Beans, Pasta & Kale is a hearty and comforting dish perfect for cozy meals. Featuring spicy turkey sausage, tender vegetables, nutrient-rich kale, and creamy cannellini beans, simmered in a flavorful chicken broth with Italian herbs, this soup combines warmth and bold flavors with tender pasta and a sprinkle of Parmesan cheese for a satisfying finish.
Ingredients
Meat and Oils
- 2 tablespoons olive oil
- 1 pound spicy turkey sausage
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 3 cups kale, roughly chopped, tough stems removed
Liquids and Canned Goods
- 8 cups chicken broth (preferably from rotisserie chicken or low sodium store bought)
- 1 14-ounce can diced tomatoes
- 1 19-ounce can cannellini beans, rinsed and drained
Seasonings and Herbs
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 bay leaves
Pasta and Cheese
- 1 1/2 cups medium shell pasta
- 1 cup Parmesan cheese, freshly grated
Instructions
- Brown the Sausage: Heat olive oil in a large heavy pot over medium heat. Add the spicy turkey sausage and break it apart with a fork while browning. Cook until the sausage is no longer pink, ensuring it’s evenly browned for full flavor.
- Sauté the Vegetables: Add diced onion, celery, carrots, and minced garlic to the pot. Stir occasionally and cook over medium heat until the vegetables begin to soften, about 5-6 minutes, to develop a flavorful base.
- Add Broth and Herbs: Pour in the chicken broth, then add dried basil, oregano, and bay leaves. Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally to meld the flavors.
- Add Tomatoes and Beans: Stir in the canned diced tomatoes along with their juice and the rinsed cannellini beans. Allow the soup to simmer for another 10 minutes to warm through and combine flavors.
- Incorporate the Kale: Add the roughly chopped kale to the pot and simmer the soup for an additional 10 minutes, until the kale is tender but still vibrant green.
- Cook the Pasta: Stir in the medium shell pasta and cook for 8-10 minutes, or until the pasta reaches your desired tenderness. Keep the soup at a simmer to avoid overcooking.
- Serve with Parmesan: Remove bay leaves and ladle the soup into bowls. Serve immediately topped with freshly grated Parmesan cheese to add a savory, creamy finish.
Notes
- Using rotisserie chicken broth adds depth of flavor but low sodium store bought broth works well for convenience.
- Medium shell pasta is ideal as it holds the soup well, but any small pasta shape like ditalini or elbow macaroni can be substituted.
- For a milder soup, substitute mild turkey sausage instead of spicy.
- Fresh herbs can be used in place of dried if available; use approximately 3 times the amount.
- Leftovers can be refrigerated for up to 3 days; reheat gently and add extra broth if it thickens too much.