Chicken Sausage and Kale Soup

Notes: So easy and delicious. Although it will keep for a few days, try and eat it right after the kale wilts. It is a beautiful green color. This soup sounds weird, but trust me, it’s a winner!

Servings: 4-6 | Prep Time: 15 minutes


  • 1 TBSP olive oil
  • 1 12 oz package fully cooked organic chicken sausage. (Mild Italian is good)
  • 2 cloves garlic, minced
  • 1 19oz can cannelini beans, rinsed (Eden or other no BPA brand)
  • 1 can (14 1/2 oz) chicken broth or frozen homemade broth
  • 1 can (14 1/2 oz) diced tomatoes (Muir Glen)
  • 1 bunch kale leaves, torn into pieces
  • salt and black pepper
  • bread (optional)


  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
  2. Stir in the garlic and cook for 2 minutes more.
  3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
  4. Add the kale, ¼ teaspoon salt and 1/8 tsp pepper.
  5. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

Recipe Origin:

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