Sausage and Kale Soup
83
- Prep Time15 min
- Total Time45 min
- Makes6 servings
(Photo: Roberto Caruso)
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.
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