Italian Sausage Kale and White Bean Soup
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale, stems removed
- Grated Parmesan cheese, for serving
Instructions
- Brown the Italian sausage in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
- Add the diced onion, minced garlic, chicken broth, white beans, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in the chopped kale during the last 30 minutes of cooking so it softens but stays bright green.
- Taste and adjust salt if needed. Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
Brown the sausage well before adding it to the slow cooker for deeper flavor. If the broth tastes too light after cooking, stir in an extra pinch of Italian seasoning. Leftovers keep in the fridge for up to 4 days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet