Ingredients
Equipment
Method
Sautéing the Sausage and Aromatics
- Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until it is golden brown and crispy, developing a beautiful fond at the bottom of the pot. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until it is wonderfully fragrant, being careful not to let it burn.
Building the Broth and Simmering
- Pour in 1 cup of the chicken broth, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits from the sausage. Add the remaining chicken broth, rinsed and drained cannellini beans, undrained diced tomatoes, Parmesan rind, dried oregano, and dried thyme to the pot. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover, and let the soup cook for at least 15-20 minutes. This allows all the flavors to meld beautifully, and the Parmesan rind will infuse the broth with its deep umami.
Finishing the Soup
- Return the cooked Italian sausage to the pot. Stir in the chopped kale and cook for another 3-5 minutes, or until the kale has wilted to your desired tenderness. If using spinach, stir it in and cook for just 1-2 minutes until it wilts.
- Taste the soup and season with salt and freshly ground black pepper as needed. Remember that the sausage, broth, and Parmesan rind all contribute saltiness.
Nutrition
Notes
For a thicker soup, mash about one cup of cooked cannellini beans and stir them back in. Always taste and season with salt and pepper at the end, as ingredients like Italian sausage, chicken broth, and Parmesan rind all contribute significant saltiness. A squeeze of fresh lemon juice before serving can brighten the flavors. Avoid overcooking greens; add them at the very end until just wilted. Ensure sausage is browned first to build incredible foundational flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days; the soup will thicken in the fridge, so add a splash of water or broth when reheating if needed. This soup freezes exceptionally well for up to 3 months; if freezing, slightly undercook the vegetables, especially kale, to retain better texture upon reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.