Creamy Tuscan Kale Soup with White Beans and Sausage
This creamy Kale soup with white beans and sausage is an easy and cozy soup your family will love! Delicious Tuscan flavors, simple ingredients, and easy to make!
Servings 6 servings
Calories 251kcal
Ingredients
- 13.4 oz cannelinni beans
- 48 oz chicken broth
- ½ cup heavy cream
- ½ large onion
- 1 pound chicken sausage
- 3 cups lacinato kale
- 3 cloves garlic minced
- 3 stalks celery
- 2 tablespoon olive oil
- 1 oz. Parmesan cheese
- sea salt and black pepper to taste
Instructions
- Heat olive oil in a cast-iron pot over medium heat. Cook garlic, and the chicken sausage and cook until no longer pink.1 pound chicken sausage, 3 cloves garlic, 2 tablespoon olive oil
- Remove the sausage to a separate dish. Add a little bit of chicken broth and use a spatula to remove any cooked bits from the bottom.48 oz chicken broth
- Add in the chopped onions and celery and cover the pot for about five minutes to allow the vegetables to soften.3 stalks celery, ½ large onion
- Add in half the beans and the rest of the chicken broth remove half the soup liquid to a blender and blend until smooth, pour the blended soup back into the main cast-iron pot.13.4 oz cannelinni beans, 48 oz chicken broth
- Add the rest of the beans and return the cooked meat to the pot. Stir in the kale and cover the pot for a few minutes to allow it to wilt. Turn the heat off. Pour in the heavy cream and Parmesan cheese and stir seasoned with pepper and salt if needed.13.4 oz cannelinni beans, ½ cup heavy cream, 3 cups lacinato kale, 1 oz. Parmesan cheese, sea salt and black pepper
Notes
Store leftovers in the refrigerator for 3-4 days.
To reheat, heat over medium heat on the stovetop for 3-5 minutes or until heated through.
If freezing, omit heavy cream until serving.
Serve with crusty bread and a green salad for an easy meal.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 22.4g | Protein: 12.1g | Fat: 13.2g
