Tuscan Soup with Kale and Sausage

5 from 1 vote

Tuscan Soup with Kale and Sausage

Tuscan Soup with Kale and Sausage is hearty soup that can be served up in thirty minutes. This recipe features pork sausage, cannellini beans, and kale with a creamy broth made with a combination of chicken broth and evaporated milk.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: Healthy Tuscan Kale Soup, Tusan Soup with Kale and Sausage, Tuscan Kale Soup

Servings:

Calories: 389kcal

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