One-Pot Italian Sausage, Kale, & Bean Soup

There’s nothing better than a healthy, comforting, and absolutely delicious bowl of soup on a cold winter’s day. And, when you make that soup using only one pot, things get even better. This one-pot soup, made with Italian sausage, kale, & beans, will easily become one of your go-to winter soup recipes.

I don’t know how you go grocery shopping, but I do know that my method leaves a whole lot to be desired. Before I leave the house, I carefully create a list of the items I am looking for. And then, more often than not, I get in my car and drive to the market, only to suddenly discover that I have left that carefully detailed list at home. Fun stuff, right? So, perhaps that helps to explain why exactly I am sharing a kale soup recipe for a cabbage soup event. I made do with what I had on hand. And you can too. Make this soup with whatever your little heart desires. Instead of kale, use cabbage, bok choy, or even spinach. Instead of using mild Italian sausage, use spicy or sweet in its place. Heck, go wild and throw in some sliced and browned kielbasa. Don’t let the lack of certain ingredients deter you from having a healthy, comforting, and absolutely delicious bowl of soup.

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Diced
• 1 Teaspoon Kosher Salt
• 1 (16-oz.) Package Mild Italian Sausage Links, Casings Removed
• 6 Cups Low-Sodium Chicken Broth
• 1 (15.8-oz) Can of Great Northern Beans, Rinsed & Drained
• 1 Sweet Potato, Peeled & Diced
• 2 Carrots, Peeled & Diced
• 1 1/2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Fennel Seeds
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 Bunch of Kale, Rinsed & Drained

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. When the oil is hot, add the onion, salt, and sausage. Cook for 8 to 10 minutes, stirring often, or until browned. Use a wooden spoon to break the sausage down into smaller pieces while it is browning.
3. Add the broth, beans, sweet potato, carrots, Italian seasoning, fennel seeds, black pepper, and crushed red pepper flakes to the Dutch oven or stockpot. Stir to combine and then bring to a boil.
4. Remove the stems from the kale and discard them. Use a knife to chop the remaining kale leaves into bite-size pieces.
5. Add the chopped kale to the Dutch oven or stockpot. Stir to combine and then cook the soup until the kale wilts down.
6. Reduce the heat to low, cover, and then cook for 1 hour.

Suggestions:

• If you can find loose sausage at your local market, you can use that instead of links with the casings removed.
• The Italian seasoning I use contains no salt. If yours does, you may want to lower the amount of kosher salt you use in this recipe.
• Make sure to remove the stems from the kale before chopping them into bite-size pieces. If you can’t find a bunch of whole kale at your local market, you can use one bag of pre-washed and chopped kale in its place.

Improvements:

• Replace the sausage in this recipe with any type of sausage you choose, including spicy, sweet, or kielbasa.
• Instead of kale, use cabbage, bok choy, or even spinach in this soup.
• Add a few ribs of diced celery to this soup.
• For a richer and more decadent soup, add a 1/2 cup of heavy whipping cream to this soup before serving it.
• CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.

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Yum

One-Pot Italian Sausage, Kale, & Bean Soup

Ingredients:

• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Large Sweet Yellow Onion, Diced
• 1 Teaspoon Kosher Salt
• 1 (16-oz.) Package Mild Italian Sausage Links, Casings Removed
• 6 Cups Low-Sodium Chicken Broth
• 1 (15.8-oz) Can of Great Northern Beans, Rinsed & Drained
• 1 Sweet Potato, Peeled & Diced
• 2 Carrots, Peeled & Diced
• 1 1/2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Fennel Seeds
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1 Bunch of Kale, Rinsed & Drained

Directions:

1. Place the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. When the oil is hot, add the onion, salt, and sausage. Cook for 8 to 10 minutes, stirring often, or until browned. Use a wooden spoon to break the sausage down into smaller pieces while it is browning.
3. Add the broth, beans, sweet potato, carrots, Italian seasoning, fennel seeds, black pepper, and crushed red pepper flakes to the Dutch oven or stockpot. Stir to combine and then bring to a boil.
4. Remove the stems from the kale and discard them. Use a knife to chop the remaining kale leaves into bite-size pieces.
5. Add the chopped kale to the Dutch oven or stockpot. Stir to combine and then cook the soup until the kale wilts down.
6. Reduce the heat to low, cover, and then cook for 1 hour.

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Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. Visit our Pinterest board to find more great soup and stew recipes. This month’s “Cabbage” themed Soup Saturday Swappers is being hosted by Palatable Pastime.

• Cabbage Roll Soup by Making Miracles
• Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
• Chicken and Rice Soup with Cabbage by Karen’s Kitchen Stories
• Cream of Cabbage Soup by Pandemonium Noshery
• Oil & Gluten Free, Vegan Cabbage Soup by Sneha’s Recipe
• One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stuffed Cabbage Soup by A Day in the Life on the Farm
• Tofu and Bok Choy Soup by Palatable Pastime
• Vegan Curried Cabbage Soup by Magical Ingredients

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