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Sausage and Kale Soup

83

  • Prep Time15 min
  • Total Time45 min
  • Makes6 servings
A bowl of sausage and kale soup with mild Italian sausages, onions, carrots, celery, white kidney beans, datalini, kale and tomato paste in a white bowl next to a hunk of torn bread for a post on the tastiest sage and kale soup recipe

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Packed full of protein and veggies, this soup is ready in a flash—it’s great for busy, cold winter nights.

Ingredients

  • 4 tsp olive oil, divided

  • 3 mild Italian sausages, casings removed

  • 1 onion, finely chopped

  • 1 carrot, thinly sliced

  • 1 celery stalk, thinly sliced

  • 1/4 tsp salt

  • 900 mL low-sodium chicken broth

  • 4 cups water

  • 270 mL canned white kidney beans, drained and rinsed (half can)

  • 3/4 cup ditalini or other very small pasta

  • 1 bunch kale, ribs removed and chopped (about 8 cups)

  • 2 tbsp tomato paste

Instructions

  • HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.

  • ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.

  • STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.

Nutrition (per serving)

Calories 266, Protein 16g, Carbohydrates 28g, Fat 11g, Fibre 6g, Sodium 947mg.

Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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