Hearty and healthy are often at odds—but not this soup season. This one-pot wonder is a weeknight workhorse that packs a serious protein punch, thanks to the dream team that is white beans and our Classic Roasted Chicken Sausage. Kale brings the balance (and the vitamins), while the spice level is entirely up to you. Want a little heat? Stick with Classic. Craving a full-on kick? Swap in the Calabrian kick of our Italian Herb Chicken Sausage and add extra red pepper flakes. However you make it, this cozy, nutrient-packed soup delivers big flavor without the fat—and might just have you going back for seconds. Or thirds.
SERVING MULTIPLIER:
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Ingredients
1 tablespoon olive oil
1 package Italian Herb Chicken Sausage, casings removed and hand-crumbled
1 small yellow onion, diced
2 whole carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1 teaspoon dried thyme
¼ teaspoon red pepper flakes (more if you like it spicy)
5 cups low-sodium chicken broth
1 15-ounce can white beans (like cannellini or great northern beans), drained and rinsed
1 ¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups curly kale, stems removed and chopped
Juice of ½ lemon
Grated Parmesan cheese, for serving
Instructions
Prep Time: 10 min | Cook Time: 30 min | Servings: 1
1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add crumbled sausage and cook for 4-5 minutes until it’s golden brown.
2
Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables have softened, about 5-7 minutes. Add the minced garlic, dried thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
3
Pour in the broth and add the beans, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for at least 15 minutes to allow the flavors to meld.
4
Stir in the chopped kale. Cover the pot and cook for 5-7 minutes, or until the kale has wilted and is tender.
5
Squeeze in the lemon juice. Taste and season with more salt and pepper if desired, then ladle the soup into bowls, top with a generous sprinkle of grated Parmesan cheese, and enjoy!
