Yields: About 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients
- 1 pound Italian sausage (sweet, mild, or hot, depending on your preference)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 6 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
1. Brown the sausage: In a large Dutch oven or pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon, for about 5 minutes. Drain off any excess grease.
2. Sauté the vegetables: Add the olive oil to the pot and then add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
3. Season and simmer: Add the Italian seasoning, oregano, red pepper flakes (if using), chicken broth, diced tomatoes, and kidney beans. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Add greens and finish: Stir in the kale or spinach and cook for another 2-3 minutes until wilted. Season the soup with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Tips and Variations
Spice it up: Use spicy Italian sausage and add more red pepper flakes for a bolder soup.
Change the veggies: Use whatever vegetables you like – zucchini, bell peppers, potatoes, and green beans all work well.
Make it vegetarian: Swap the sausage for crumbled tempeh or your favorite plant-based sausage substitute. Use vegetable broth instead of chicken.
Slow cooker: Brown sausage first. Then, add all ingredients except the greens to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add greens in the last 30 minutes of cooking.
