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Italian Sausage Kale and White Bean Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 4 cups chicken broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale, stems removed and leaves chopped
  • Grated Parmesan cheese, for serving

Instructions
 

  • Place the Italian sausage, chicken broth, white beans, onion, garlic, Italian seasoning, salt, and pepper into the slow cooker. Break the sausage into small pieces with a spoon as you stir everything together.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sausage is fully cooked.
  • Stir in the chopped kale, cover again, and cook for 20 to 30 more minutes until the kale wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only at the end so it stays bright green and keeps a little bite instead of turning soft. If the soup tastes mild after cooking, a pinch more salt or a shake of red pepper flakes can sharpen the flavors without changing the base recipe. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker