Best 3 Sausage Cannellini And Kale Soup Recipes

Craving comfort food without breaking the bank? Look no further than our hearty sausage cannellini and kale soup! Packed with wholesome ingredients like hearty sausage, tender cannellini beans, vibrant leafy kale, and a robust broth, this soup promises to warm you from the inside out. Whether you're a seasoned chef or new to the kitchen, our easy-to-follow recipe will guide you through the process, from prepping the ingredients to savoring that first satisfying spoonful. So, gather your ingredients, grab a cozy bowl, and let's embark on a culinary journey that's sure to become a favorite in your kitchen repertoire.

Let's cook with our recipes!

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP

Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

SAUSAGE, CANNELLINI AND KALE SOUP

Sausage, Cannellini and Kale Soup image

Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.

Provided by Jo Coburn

Categories Pork

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

1 lb mild Italian sausage, casings removed
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed or minced
2 quarts stock, homemade chicken, turkey, vegetable
1 cup white wine
1/2 teaspoon dried thyme
1 bunch kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup image

Provided by Frances Mayes

Categories Soup/Stew Bean Leafy Green Vegetable Sauté Dinner Lunch Meat Sausage Kale Legume Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 12 to 14

Number Of Ingredients 9

Ingredients

2 Italian sausages, skins removed and meat crumbled
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
1 cup white wine
6 thyme sprigs
1 bunch of kale, washed and chopped
4 cups cooked cannellini beans

Steps:

Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

Tips:

Soak the cannellini beans overnight: This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use good quality sausage: The sausage is one of the main ingredients in this soup, so it's important to use a good quality sausage that you enjoy the taste of. Look for a sausage that is made with fresh, high-quality meat and that has a good flavor.
Don't overcook the kale: Kale is a delicate green that can easily be overcooked. Add it to the soup towards the end of the cooking time and cook it just until it is wilted.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to taste.

Conclusion:

Sausage, cannellini, and kale soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. So next time you're looking for a delicious and easy soup to make, give this sausage, cannellini, and kale soup a try.