This chicken sausage soup is a fast and satisfying. An easy meal to get on the dinner table in a hurry, it makes excellent leftovers for lunches during a busy work week.
This will be one of your favorite soups
Seriously! This soup is amazing. It’s one of those magical soups that can warm you through during the coldest winters, but also works shockingly well during a spring day when the weather can’t make up its mind if it’s going to be sunny, cloudy, or maybe just be sunny and rainy at the same time because it’s that indecisive. Another reason this soup is amazing? It takes about 30 minutes to make start to finish. Maybe more if you end up having a random kitchen dance break in the middle of prep, but it’s a fast one to get on the table. Have kids? Sprinkle some parmesan or mozzarella cheese on top and serve with some garlic bread for dipping and you’ll disguise this healthy soup as a delicious cheesy meal. Or just do this as an adult and love this soup even more and be wondering how you ever made it through to summer without it.
Serves 6-8
Chicken Sausage Soup with White Beans and Kale
Ingredients:
- 2 large cloves of garlic, chopped
- 2 tablespoons olive oil
- 2 14-15 oz cans stewed tomatoes
- 32 oz chicken broth
- 2 19oz cans cannellini beans, rinsed and drained
- 1 lb ground Italian seasoned chicken sausage
- 1 bunch Tuscan or curly Kale, thick stems removed and chopped into bite size pieces
- Shredded Parmesan or Mozzarella cheese for serving (I usually do a big pinch per bowl)
Instructions:
- Add 1 tablespoon of olive oil to a 5 qt pot and heat over medium heat. Add chicken sausage and cook until brown and no longer pink in the middle. Remove the chicken sausage from the pan and to a plate prepped with a paper towel to soak up the extra grease.
- Add the other tablespoon of oil to the empty pot and add the garlic. Cook for 1 minute, then add the stewed tomatoes, juice and all. Using your spoon or cooking utensil, break up the stewed tomatoes in the pot.
- Add the beans, chicken broth, and chicken sausage to the pot with the tomatoes and garlic. Bring to a boil, then reduce heat to medium low and simmer for about 10 minutes.
- Stir in the chopped kale and bring back to a simmer.
- Remove from heat and serve, topped with cheese if desired and hopefully with garlic bread for dipping.
Want more soup? Try this wonderful Kale and Bacon Pierogi Soup!