This post may contain affiliate links. Read my disclosure policy. I’m a sucker for meatball soups so this white bean sausage and kale soup had my name written all over it! It’s wholesome comfort food y’all, plus it’s totally easy to make. Fall is soup season in our house. There’s something so cozy about having a pot of soup on the stove as the leaves change color and the air becomes crisp. It’s been kind of a weird baking week – baking is fun but it’s also a science that requires plenty of testing. Plus I’m terribly stubborn and don’t quit easily. Flops can be a real bummer (particularly when you’ve spent an entire day making a glorious looking cake only to cut into a crumbly disaster. In the midst of my moping and being sprawled out on the sofa, I was flipping through an issue of Food Network Magazine (one of my favorite subscriptions) when I spotted Giada’s “House” Soup and I was like – YEEES! I had some comparable ingredients in the fridge and after making it twice this week, I couldn’t resist sharing it with you :). I like the idea of using raw sausages instead of cooked because you can slice them into fuss-free meatballs and they infuse the soup with wonderful flavor. And the parmesan – don’t skip it. Hunky husband – loved it! 🙂
Ingredients for Sausage and Kale Soup:
2 Tbsp olive oil 1 lb Raw Johnsonville brats Original Sausages, sliced into 1/2″ thick rings 1 medium onion, finely chopped 1 large tomato, diced 2 medium carrots, sliced into rings 1 large garlic clove, minced 1 can (15 oz) white beans with their juice (or make your own) 8 cups low sodium chicken broth/stock 4 medium kale leaves, ribs removed and coarsely chopped Salt and Pepper to Taste Grated parmesan to garnish and serve
How to Make White Bean Sausage and Kale Soup:
Heat a large heavy bottomed pot over med/high heat and add 2 Tbsp olive oil. Use a sharp knife to slice sausage, add to hot oil and saute 5 minutes or until golden brown. I left the sausage skins on because it held the easy “meatballs” together, but you can peel it off if you prefer and just have clumps of sausage meat which would still taste great!
Add diced onions and sauté another 3 minutes. Add carrots and tomatoes and sauté another 5 minutes until softened.
Add garlic and stir until fragrant (1 min) then add 8 cups chicken broth and bring to a boil.
Toss in beans and kale and cook until kale is tender (5 min). Season to taste with salt and pepper (I added 1 1/2 tsp salt and 1/4 tsp pepper) then remove from heat.
Enjoy with plenty of grated parmesan and toasted crusty bread. What’s your favorite Fall food?
