An Italian themed soup with Italian Sausage, Kale, and beans is the perfect hearty and satisfying meal after a long day. Paired with a loaf of warm crusty bread or accompanied by a salad, this soup is sure to satisfy. 
This begins with browning the sausage along with onions and garlic before adding the celery, kale, and beans along with the broth and some crushed red pepper. If you notice that there is more than one type of bean in my pan, it’s because I doubled the recipe, and I didn’t have two cans of the same type of bean.
Once the beans, greens, celery, and onions are ready, the other ingredients are added to the pot, and the soup is simmered until the butternut squash is cooked and the flavors are thoroughly incorporated into the soup. This soup packs some mild to moderate heat, depending on your sensitivity to such things, so if you don’t like spicy things, use mild Italian sausage and leave out the crushed red pepper.
This soup was delicious. Try it and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- ½ pound hot Italian sausage
- 1 medium onion, diced
- 2-3 garlic cloves, chopped
- 1 bunch of Kale, chopped
- ¼ teaspoon crushed red pepper
- 1 stalk of celery finely chopped
- 1 (14.5 ounce) can chicken broth
- 1 (15 ounce) can kidney, cannellini, or great northern beans, rinsed and drained
- 1 (14.5 ounce) can diced Italian style tomatoes
- 1 cup chopped butternut squash (about ½ pound)
- ⅛ teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
- 2 cups water
- Brown Italian sausage in the bottom of a 4 quart pan.
- Remove sausage from skillet and drain away excess grease.
- Add onion and garlic to pan and saute until onion becomes translucent (about 3 or 4 minutes)
- Add kale, crushed red pepper, and celery.
- Saute until Kale is beginning to wilt.
- Add chicken broth and beans.
- Allow to simmer until kale is soft.
- Add stewed tomatoes, butternut squash, salt, pepper, and water then mix well.
- Bring contents of pan to a boil, reduce heat and simmer for 20 minutes or until butternut squash is tender.
- Ladle into bowls and serve.
Nutrition information is for 1/8th of the recipe
| Nutrition Facts |
| Amount Per Serving |
|
Calories 327
|
|
% Daily Value
|
|
Total Fat 9.0g
14%
|
|
Saturated Fat 2.9g
14%
|
|
Trans Fat 0.1g
|
|
Cholesterol 24mg
8%
|
|
Sodium 547mg
23%
|
|
Total Carbohydrates 43.2g
14%
|
|
Dietary Fiber 12.8g
51%
|
|
Sugars 4.1g
|
|
Protein 20.0g
|
|
Vitamin A 146%
Vitamin C 87%
|
|
Calcium 17%
Iron 24%
|