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Italian Sausage Soup

Italian Sausage Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 432
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil (optional, see notes)
  • 1 pound bulk sweet Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 4 cups roughly chopped kale, stems removed
  • Kosher salt and black pepper
  • Optional: 1/4 cup dry white wine
  • Optional: 2 to 3 inch Parmesan rind
  • For serving: grated Parmesan and crusty bread

Method
 

  1. If sausage is lean, heat olive oil in a large pot over medium-high heat. Crumble in sausage and cook, breaking it up, until browned and no longer pink, about 5 to 7 minutes.
  2. Leave a couple tablespoons fat in the pot. Add onion and a pinch of salt; cook until softened, about 4 to 5 minutes. Stir in garlic, oregano, and red pepper flakes, cooking 1 minute more.
  3. If using wine, pour it in and scrape up browned bits; cook 1 minute. Add tomatoes with juices, broth, beans, and Parmesan rind (if using). Bring to a boil.
  4. Reduce heat to a steady simmer and cook uncovered for 10 to 15 minutes. Taste and adjust salt and pepper.
  5. Stir in the kale and cook until wilted, 2 to 3 minutes. Remove the Parmesan rind. Ladle soup into bowls, top with grated Parmesan, and serve with crusty bread.

Notes

This soup tastes even better the next day, so make it ahead if you can. If using wine, the alcohol cooks off, but you can skip it without losing much depth. Use the olive oil only if your sausage is very lean; most bulk sausage provides enough fat on its own.