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Italian Turkey Sausage, White Bean and Kale Soup

Servings 8 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. mild Italian turkey sausage
  • 1 medium-size yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary (or use 1 teaspoon dried rosemary)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (32-oz.) carton reduced-sodium chicken broth
  • 1 (14.5-oz.) can no-salt-added diced tomatoes with basil, garlic, and oregano
  • 3 (15-oz.) cans cannellini beans, drained and rinsed
  • 6 oz. curly kale, coarsely chopped (about 6 cups)

Instructions

  1. Heat oil in a large stock pot over medium-high heat. Add sausage, and cook, stirring to crumble, about 7 minutes or until sausage is done. Remove sausage with a slotted spoon and drain on a paper towel-lined plate. 

  2. Add onion, carrots, and celery to drippings in pan, and reduce heat to medium. Sauté vegetables 5 minutes or until tender. Add garlic and rosemary, and cook 30 seconds longer. 

  3. Add chicken broth, tomatoes, 2 cans of beans, and the sausage stirring to combine. Bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, mash remaining beans with a fork. 

  4. Stir mashed beans and kale into soup, and cool 10 minutes longer or until kale is tender.