Welcome to the ultimate comfort food journey with our Sausage, Kale, and White Bean Soup! This recipe merges the hearty goodness of Italian sausage with the rustic charm of kale and the creaminess of white beans and potatoes.
Touched with a hint of smoky paprika and enriched with a splash of cream, this soup promises warmth and satisfaction in every spoonful. Perfect for those chilly evenings, it’s not just a meal; it’s a hug in a bowl.
So, let’s dive into making this soul-soothing, must-have dish for your soup season repertoire!
How to Prepare Sausage and Kale Soup
- Sauté Base: Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, sautéing for about 10 minutes, or until they become soft and release their aromas. This is the foundation of your soup’s flavor.
- Brown the Sausage: To the pot, introduce the ground Italian sausage. Cook until it’s nicely browned, breaking it apart as it cooks. This step is crucial for adding depth and a meaty texture to your soup. Make sure to drain any excess grease to keep the soup from being too oily.
- Spice it Up: Stir in the smoked paprika and flour, sautéing for an additional minute. This not only builds complexity in flavor but also, if using flour, thickens the soup slightly, giving it a richer consistency.
- Simmer the Veggies: Gradually add chicken broth to the pot, stirring constantly to incorporate the flour evenly. Add the diced potatoes and simmer on low heat for 10-15 minutes or until the potatoes are tender. This slow simmering ensures the potatoes absorb the flavors fully.
- Add Greens and Beans: Introduce the chopped kale and cannellini beans to the pot, continuing to simmer for another 5-10 minutes. This step infuses the soup with fiber and nutrients, making it not only delicious but also wholesome.
- Creamy Finish: To complete the soup, stir in the heavy cream (or half and half), season with salt, pepper, and a squeeze of lemon juice to taste. This final touch brings a velvety texture and rounds off the flavors beautifully. Serve hot and enjoy the creamy, comforting embrace of this delightful soup!
Sausage and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion
- 3 large garlic cloves
- 1 pound ground Italian sausage
- 1/2 to 1 teaspoon smoked paprika
- 2 tablespoons flour
- 5 cups chicken broth
- 1 15- ounce can of cannellini beans
- 4 medium potatoes
- 2 stalks kale
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- freshly ground black pepper and lemon juice
Instructions
- Begin with Sautéing: In a large pot, heat up the olive oil on a medium-high setting. Introduce onion and garlic to the oil, cooking them until they're tender and aromatic, about 10 minutes. This creates the flavorful base of your soup.
- Cook the Sausage: Add the Italian sausage to the pot, breaking it apart as it cooks until fully browned. This step infuses the soup with a rich, meaty flavor. Remember to drain off any excess fat to keep the soup's texture ideal.
- Introduce Flavors: Mix in the smoked paprika and flour, cooking for an additional minute to enhance the soup's taste and thickness.
- Potato and Broth Addition: Slowly pour in the chicken broth, followed by adding the diced potatoes. Allow the mixture to simmer on a low flame for 10-15 minutes, or until the potatoes soften, soaking up the broth's flavors.
- Incorporate Kale and Beans: Add the kale and cannellini beans into the pot, letting the soup simmer for another 5-10 minutes. This not only adds color and texture but also enriches the soup with nutrients.
- Final Touch: Stir in the cream, seasoning the soup with salt, pepper, and a dash of lemon juice to your liking. This last step ensures a creamy consistency and a perfectly balanced flavor profile. Serve warm and savor the creamy, comforting goodness.
How to Store Sausage and Kale Soup
This Sausage, Kale, and White Bean Soup stores beautifully, making it perfect for meal prep or leftovers. After allowing the soup to cool to room temperature, transfer it into airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little broth or water if the soup has thickened too much during storage.
