Sausage and kale soup

Prep 15 min
Total 45 min
Serves 6



4 tsp
olive oil, divided
mild Italian sausages, casings removed
onion, finely chopped
carrot, thinly sliced
celery stalk, thinly sliced
1/4 tsp
900 mL
low-sodium chicken broth
4 cups
270 mL
canned white kidney beans, drained and rinsed (half can)
3/4 cup
ditalini or other very small pasta
1 bunch
kale, ribs removed and chopped (about 8 cups)
2 tbsp


  • HEAT 2 tsp oil in a large pot over medium. Crumble sausage into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 5 to 6 min. Transfer to a bowl.
  • ADD remaining 2 tsp oil to same pot, then add onion, carrot, celery and salt. Cook, stirring often, until onion is soft, 6 to 7 min. Stir in sausage, chicken broth, water and beans. Boil, then reduce heat to medium-low and simmer, covered, 5 min.
  • STIR in pasta, kale and tomato paste. Increase heat to medium-high and continue cooking until pasta is tender, about 10 mins.



Calories 266
Protein 16 g
Carbohydrates 28 g
Fat 11 g
Fibre 6 g
Sodium 947 mg

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Issue: February 2016

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Photo credit: Photo, Roberto Caruso.

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