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Italian Sausage Kale Soup

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 8 servings (2 quarts).
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 8 cups chopped fresh kale
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 cup white wine or chicken stock
  • 3-1/4 cups chicken stock (26 ounces)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 teaspoon pepper

Directions

  • 1. In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon.
  • 2. Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
  • 3. Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

Nutrition Facts

1 cup: 217 calories, 8g fat (2g saturated fat), 51mg cholesterol, 868mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 18g protein.

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