Kale, Bean and Italian Sausage Soup

Our content partners at Delicious Living know how to get recipes just right—great flavors, super healthy, fresh and unique ingredients, and quick and easy. This soup got our attention because of its quick conversion possibility to vegan or veggie. 

We subbed the chicken/turkey sausage for Field Roast Italian sausages. We sliced them and gently added to the soup before serving. We didn’t think they would hold up to cooking throughout as the meat sausages do. You can also use vegetable broth in place of chicken. Whether you opt for meat or veg, enjoy this healthy entrée.

Kale, Bean and Italian Sausage Soup
Serves 10

This soup stores well in the fridge for easy reheating. If you use a slow cooker, toss everything together except the cabbage, kale, beans and tomatoes; add those during the last 30–45 minutes of cooking.


1 (20-ounce) package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally
1 cup chopped red onion
1 stalk celery with leaves, sliced
2 cloves garlic, minced
5 cups low-sodium stock or broth (chicken, beef or a mixture)
1½ cups peeled, cubed potatoes (about 2 small potatoes)
1 cup peeled, chopped carrots
1 small fennel bulb, chopped (about 7 ounces)
½ teaspoon dried fennel seed
2 teaspoons Italian seasoning
4 cups thinly sliced green cabbage
3 cups thinly sliced kale leaves, tough center stems removed
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes in juice
½ cup freshly grated Parmesan cheese, for garnish
¼ cup sliced fresh basil leaves (optional)


1.  Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered, for 35–40 minutes or until vegetables are nearly tender.
2.  Stir in cabbage, kale, beans and tomatoes. Return to a boil, reduce heat and simmer 10–15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.

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