Tuscan Kale and Sausage Soup

Bynews dail

Feb 14, 2025

Tuscan Kale and Sausage SoupIngredients:
1 tablespoon olive oil 1 medium yellow onion, chopped 2 carrots, chopped 3 celery stalks, chopped 2 cloves garlic, minced 1 pound spicy Italian sausage, removed from casing 1 (15-ounce) can crushed tomatoes 1 (14.
5-ounce) can diced tomatoes, undrained 1 (15-ounce) can cannellini beans, rinsed and drained 6 cups chicken broth 1 large bunch kale, stems removed and chopped 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme Salt and freshly ground black pepper to taste Grated Parmesan cheese, for garnish (optional)Instructions:
1.
In a large pot over medium heat, heat the olive oil.
Add the onion, carrots, celery, and garlic.
Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
2.
Add the sausage to the pot and cook, breaking it up with a wooden spoon, until it is no longer pink, about 5 minutes more.
3.
Stir in the crushed tomatoes, diced tomatoes, cannellini beans, chicken broth, oregano, thyme, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 1 hour.
4.
Add the kale and cook until wilted, about 10 minutes more.
5.
Season with additional salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese if desired.
Tips:
You can use any type of sausage you like in this soup.
Sweet Italian sausage or breakfast sausage would also be good.
Add a splash of white wine to the soup for extra flavor.
If you don’t have cannellini beans, you can substitute any other type of white beans.
This soup is even better the next day, so feel free to make a big batch and enjoy it all week!

Tuscan Kale and Sausage Soup

Bynews dail

By news dail

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