Soup season has officially arrived! This Italian Sausage & Veggie Soup was inspired by a recipe my sister-in-law made from Real Simple last year. As soon as I tried it I had to have the recipe and since then I’ve made some changes & additions to make it my own. The blended flavors come together well and this makes for such a quick and easy meal!
Yield: 6 servings
You will need:
6 links (or 1 lb) Italian sausage (I buy the links & remove the casings)
32 oz. chicken broth (add more if you like a heavier broth base)
6 cups raw kale leaves (minus the stems, just the leaves)
1 15 oz. can cannellini beans rinsed
1 14.5 oz. can diced tomatoes
1 15 oz. can whole corn kernels
1 cup matchstix carrots
1 Tbsp olive oil
1 1/2 tsp minced garlic
salt & pepper to taste
1. In a soup/stock pot heat 1 tablespoon olive oil on medium heat. Add the Italian sausage, switch heat to high and crumble while cooking until cooked through (about 8-10 minutes). When fully cooked through drain the fat from the sausage over a plate lined with paper towel and return the cooked meat to the pot.
2. Add the 32 oz. chicken broth to the sausage.
3. Add in the garlic, beans, corn, carrots and diced tomatoes. Stir well and bring to a boil. As soon as the soup starts to boil, pull heat back to medium and add the kale leaves. Add a little ground salt & pepper to taste. Stir and let simmer for about 15-20 minutes.
Note: If you like to add pasta to your soups, I recommend a smaller cut pasta like Orzo for this recipe and increasing the broth to 64 oz. as the pasta will absorb some of the broth.
This soup is delicious topped with a little parmesan cheese and a big loaf of fresh bread with a little butter.