Sausage kale soup recipe

This hearty Sausage Kale Soup is a perfect blend of savory Italian sausage, tender kale, and creamy white beans. It’s a comforting, soul-satisfying meal that’s easy to make and packed with flavor. The smoky paprika adds a depth of flavor, while the lemon juice provides a bright and refreshing touch. This soup is not only delicious but also nutritious, making it a great option for a chilly evening or a quick weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1/2 yellow onion, thinly sliced
• 3–4 large cloves garlic, thinly sliced
• 1 pound ground Italian sausage (mild or hot)
• 1/2 to 1 teaspoon smoked paprika (optional)
• 1–2 tablespoons flour (optional, makes it a bit thicker)
• 5 cups chicken broth
• One 15-ounce can of cannellini beans
• 4 medium potatoes, diced (any kind of potato will work)
• 2 stalks kale, ribs removed, chopped
• 3/4 cup heavy cream (can sub half and half)
• 1/2 teaspoon salt (more or less to taste)
• Freshly ground black pepper
• Lemon juice to taste

Instructions:

1. Heat the Olive Oil and Cook the Onion and Garlic: Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant.

2. Brown the Sausage: Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Drain out excess grease.

3. Add Spices and Flour: Add the smoked paprika and flour; sauté for one minute, stirring constantly to avoid lumps.

4. Slowly Add Broth: Slowly add the chicken broth, stirring to thicken the mixture. Bring to a simmer over low heat.

5. Add Potatoes: Add the diced potatoes and cook for 10-15 minutes or until they are tender.

6. Add Kale and White Beans: Add the chopped kale and cannellini beans. Simmer for another 5-10 minutes until the kale is wilted.

7. Finish with Cream and Seasoning: Stir in the heavy cream, salt, and pepper to taste. Add a squeeze of lemon juice for brightness.

8. Serve: Serve hot, garnished with additional kale if desired.

Top Tips:

1. Prep Veggies in Advance: Prep the veggies in advance to make this recipe go even more quickly on busy nights.

2. Use High-Quality Sausage: Choose high-quality Italian sausage for the best flavor.

3. Adjust Spice Level: Adjust the spice level by adding more or less smoked paprika to suit your taste.

4. Thicken with Flour: If you prefer a thicker soup, add more flour or use cornstarch as a thickening agent.

5. Freeze for Later: This soup freezes well, so feel free to make a batch and freeze it for later use.

6. Experiment with Herbs: Experiment with different herbs like thyme or rosemary to add more depth to the soup.

Variations:

1. Bacon Addition: Add some crispy bacon bits for an extra smoky flavor.

2. Tomato Addition: Add diced tomatoes for an extra burst of flavor and color.

3. Different Beans: Use other types of beans like navy or Great Northern beans for a different texture.

4. Spicy Kick: Add some red pepper flakes for a spicy kick.

5. Creamy Version: Use more heavy cream for an even creamier soup.

6. Slow Cooker Method: Cook the soup in a slow cooker by browning the sausage and cooking the veggies in a skillet, then transferring everything to the slow cooker with broth and potatoes. Cook on low for 6-8 hours or high for 4 hours, adding kale and white beans in the last 30 minutes.

Nutritional Guide:

Additional Nutritional Notes:
This soup is a great source of protein and fiber due to the Italian sausage and cannellini beans. The kale adds a boost of vitamins A and K. The heavy cream adds calories, but it also makes the soup rich and creamy. To reduce the calorie count, you can use half and half or substitute with Greek yogurt. This recipe makes about 6 servings, making it perfect for a family dinner or meal prep.