Spicy Italian Sausage Soup with White Beans, Pasta & Kale
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
563 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Spicy Italian Sausage Soup with White Beans, Pasta & Kale
Description
Spicy Italian Sausage Soup with White Beans, Pasta & Kale starts by browning spicy Italian sausage to create a robust meaty foundation. Aromatic vegetables such as onions, carrots, celery, and garlic are softened in the sausage drippings, then combined with chicken broth, dried basil, oregano, and bay leaves to build depth. Canned tomatoes and cannellini beans add body and a mild creaminess. Adding kale near the end keeps its texture lively, while medium shell pasta gives a tender bite after cooking through in the simmering broth.
The soup balances spicy sausage with hearty white beans and fresh kale, providing a variety of textures and a savory tomato-herb flavor. The cooking method involves gradual layering of ingredients with simmering steps to develop flavor and tenderize vegetables and beans. The pasta cooks last, absorbing some broth and thickening the soup.
Serve this soup hot topped with freshly grated Parmesan cheese to enrich it further. It's suited for a comforting lunch or dinner and can be paired with crusty bread. For storing leftovers, to avoid pasta becoming mushy, prepare the pasta separately and add just before serving.
If planning to reheat leftovers, add extra broth when reheating since the pasta tends to soak up much of the liquid during storage. This approach ensures the soup stays soupy and flavorful after refrigeration.
Ingredients
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage
- 1 medium onion diced
- 2 medium carrot peeled and diced
- 2 medium celery diced, stalks
- 2 cloves garlic minced
- 8 cups chicken broth or low sodium store bought, from rotisserie chicken
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- 2 bay leaf
- 1 14- ounce can diced tomatoes
- 1 19- ounce can cannellini beans rinsed and drained
- 3 cups kale roughly chopped, tough stems removed
- 1 ½ cups medium shell pasta see note
- 1 cup Parmesan Cheese freshly grated
Instructions
- Heat olive oil in a large heavy pot over medium heat, add sausage and break apart with a fork while browning. Cook until sausage is no longer pink.
- Add onion, celery, carrots and garlic. Stir over medium heat until vegetables begin to soften, about 5-6 minutes.
- Add chicken broth and herbs. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Stir in canned tomatoes with juice and drained beans. Simmer for 10 minutes.
- Add kale and simmer for 10 more minutes.
- Add pasta, cooking for 8-10 minutes until desired doneness.
- Serve immediately with grated parmesan cheese.
Notes
- Cook pasta separately if preparing leftovers to avoid sogginess when stored.
- Add additional broth when reheating to restore soup's consistency due to pasta absorbing liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 973mg | 41% |
| Potassium | 781mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 5260IU | 105% |
| Vitamin C | 38.4mg | 43% |
| Calcium | 291mg | 29% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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