Loading...

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.

Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook for 1 minute more, until fragrant.

Pour in the chicken broth and canned diced tomatoes (undrained). Stir in the rinsed and drained cannellini beans and the cooked Italian sausage. Bring the soup to a simmer.

Once simmering, reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.

Stir in the chopped kale. Cook for another 3-5 minutes, or until the kale has wilted and is tender.

Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread, if desired.


In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the sausage aside.

Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook for 1 minute more, until fragrant.

Pour in the chicken broth and canned diced tomatoes (undrained). Stir in the rinsed and drained cannellini beans and the cooked Italian sausage. Bring the soup to a simmer.

Once simmering, reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to meld.

Stir in the chopped kale. Cook for another 3-5 minutes, or until the kale has wilted and is tender.

Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls. Serve immediately, garnished with grated Parmesan cheese and a side of crusty bread, if desired.
