| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds bulk sweet Italian sausage
- 1 cup jarred sliced roasted red peppers
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 large onion, sliced
- Kosher salt and freshly ground black pepper
- 8 cups low-sodium chicken broth
- Two 15.5-ounce cans cannellini beans, drained
- One 28-ounce can diced tomatoes
- 2 cups chopped kale
- 1 cup heavy cream
- 2 tablespoons apple cider vinegar
- Fresh Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
- To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 338 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 50 mg |
| Sodium | 998 mg |
Reviews
We made this soup and loved it. As others have said, it does taste better the next day. I also added a few leftover cheese tortellini to it and that was a good addition too!
I made this last night, and leftovers are even better today. Such a good soup. I followed the recipe, however I had only dried oregano, so put in about half as much. Oh, and 1/2 and 1/2 instead of cream. I hate it when people write reviews after drastically changing a recipe, but these were very minor alterations. I’m not sure if the cream would make it even better, as this is already SOOO good.
This was wonderful! I have a dairy allergy, so I omitted the cream and Parmesan, and my husband didn’t miss it. Easy and perfect on a cold night! Will definitely make it a regular!
We loved this and will make again. I halved the recipe since there are only 2 of us and made it more manageable in my 6 qt dutch oven. Subbed spinach for the kale but otherwise followed exactly. Well, doubled the garlic because more garlic is better. Served with green chile cornbread. Delicious!
Delicious! I used Italian chicken sausage and omitted the cream for health reasons. Otherwise, made per the recipe. I like the roasted red peppers and kale. Great winter weeknight dinner.
This is delicious!
Absolutely perfect!
Made as written but instead of putting the spinach/kale in the soup we ladled it over the hot soup. I don’t think it would work with kale but it was excellent with spinach. The spinach had still a little bit of bite but wasn’t wilted. Excellent soup. Freezers great and warms up excellent
This soup is wonderful! It makes a lot but will go into the freezer to help on busy days
This is my family’s favorite soup! It’s full of flavor and just spicy enough to make you want to keep eating. I always make a double batch, it freezes well. Sandy in
Portland, MI.
Portland, MI.