A Quick And Delicious Tuscan Soup With Kale And Sausage Recipe
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Tuscan Soup with Kale and Sausage is hearty soup that can be served up in 30 minutes. This recipe features pork sausage, cannellini beans, and kale with a creamy broth made with a combination of chicken broth and evaporated milk.
Tuscan Soup with Kale and Sausage Recipe
It’s no secret. I love soup. Healthy soup like Low Calorie Cabbage, fast soup like Instant Pot Potato Soup, hearty soup like Hamburger Vegetable Soup, I love them all.
My absolute favorite soup recipe is Tuscan White Bean Soup (it’s also the all time favorite of our followers). I love this soup so much that I set out to make it even better and healthier. Kale is the secret ingredient in this updated version. The health benefits of kale include being high in fiber, antioxidants and several vitamins. And really, the kale doesn’t change the overall flavor profile too much. It’s still creamy deliciousness.
Ingredient List for Kale and Sausage Soup
- Ground pork sausage
- Butter
- Medium Onion
- Kale
- Minced Garlic
- All Purpose Flour
- Evaporated Milk
- Chicken Broth
- Cannellini Beans
- Salt and Black Pepper
How to Make Tuscan Kale Soup
Step by Step Instructions
- Brown pork sausage; drain excess grease and set aside.
- Sauté onions and kale in butter until the onions are soft and kale is wilted down.
- Add garlic and sauté for one additional minute; stir in flour cooking for an additional minute.
- Slowly, add in evaporated milk alternated with chicken broth until it comes to a boil; stir constantly until thick.
- Add undrained cannellini beans and cooked pork sausage, simmer until warmed through. Season with salt and pepper.
- Serve in a bread bowl or regular bowl.
Serving Suggestions
Pair it with crusty bread (or serve in a bread bowl) and a side salad to complete the meal.
Storage Instructions
Let leftovers cool. Store in an airtight container in the fridge for up to a week.
For the full recipe for Tuscan kale soup, scroll to the bottom of this post.
Recipe FAQs
- This is a spin-off of Tuscan White Bean Soup.
- People have different preferences on how cooked down they like their kale. Do as you wish. Wilt it longer or shorter. It’s delicious either way.
- Pork sausage can be switched out for hot sausage, Italian sausage or any other type of sausage.
- Try keeping a little bit of the pork grease to add more flavor.
- Salt and pepper are important. Taste at the end and season as needed.
- Try our low carb version.
Recipe Variations
- Swap olive oil for butter if desired.
- Try turkey sausage.
- Use heavy cream instead of evaporated milk.
- For some heat, add crushed red pepper flakes.
- Garnish with parmesan cheese and bacon bits.
Other Favorite Soup Recipes
Try some my other favorite soups:
- Mom’s Broccoli Wild Rice Soup with Chicken
- Crock Pot Chicken Chili
- Low Carb Taco Chorizo Soup
- Weight Watchers Green Bean Chili
- Creamy Potato Soup
Kale sometimes gets a bad rap but we think it’s a great vegetable to use in side dishes, salads and soups. Here are some of our favorites:
- Sauteed Kale with Apples
- Sauteed Baby Kale with Mushrooms
- Instant Pot Tomato Braised Kale
- Low Carb Tuscan Soup with Kale
- Cold-Fighting Kale Soup
- Mango Farro Kale Salad
Tuscan Soup with Kale and Sausage
Ingredients
- 1/4 cup butter or margarine
- 1 small onion, diced
- 1 – 2 cups chopped kale, stems removed
- 4 cloves garlic, minced
- 1/4 cup flour
- 12 ounces evaporated milk
- 14.5 ounces chicken broth
- 1/2 pound ground pork sausage
- 15.5 ounces cannellini beans, undrained
- salt and pepper, to taste
Instructions
- Brown ground pork sausage, drain excess grease. Set pork aside.
- In large saucepan or soup pot, heat butter over medium low heat; add onions and kale. Saute until onions are soft and kale is wilted to your desired preference.
- Add minced garlic, and cook for 1 minute longer.
- Stir in flour, and cook for another 1-2 minutes.
- Slowly stir in evaporated milk and chicken broth while stirring constantly.
- Once the mixture comes to a boil, add sausage and undrained beans.
- Heat through and season generously with salt and black pepper.
Notes
- This is a spin-off of Tuscan White Bean Soup.
- Can’t find cannellini beans? Use great northern beans instead.
- Swap olive oil for butter if desired.
- People have different preferences on how cooked down they like their kale. Do as you wish. Wilt it longer or shorter. It’s delicious either way.
- Pork sausage can be switched out for hot sausage or any other type of sausage.
- Try keeping a little bit of the pork grease to add more flavor.
- Salt and pepper are important. Taste at the end and season as needed.
- Try our low carb version.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
Very tasty! I used canned coconut milk to make it dairy free. The whole family loved it. We also added red pepper flakes for the adults.
So glad you all enjoyed it and were able to modify it!
Can you use frozen kale?
You should be able to.