Description
A wholesome and comforting Italian-inspired stew, this soup combines lean Italian turkey sausage, vibrant kale, and fiber-rich cannellini beans. It is a light yet deeply satisfying one-pot meal that balances earthy flavors with a subtle touch of balsamic sweetness. Perfect for busy weeknights, this nourishing dish is naturally gluten-free and dairy-free, offering a high-protein, restorative experience that tastes even better the next day.
Ingredients
1 pound raw Italian turkey sausage (casings removed)
1 tablespoon olive oil
1 medium yellow onion (diced)
1 cup celery (diced)
1 cup carrots (diced)
3 garlic cloves (minced)
2 teaspoons Italian seasoning
4 cups reduced-sodium chicken broth
1 can (28 ounces) no-salt-added diced tomatoes (drained)
1/4 cup tomato paste
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon maple syrup
4 cups chopped kale (stems removed)
1 can (15 ounces) cannellini beans (rinsed and drained)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the turkey sausage, breaking it up with a spoon until browned and cooked through. Remove sausage and set aside.
In the same pot, add onion, celery, and carrots. Sauté for 5-7 minutes until softened.
Stir in garlic and Italian seasoning, cooking for 1 minute until fragrant.
Add tomato paste and stir to coat the vegetables, cooking for 2 minutes.
Pour in chicken broth, diced tomatoes, balsamic vinegar, maple syrup, and add the bay leaf.
Return the cooked sausage to the pot and bring to a simmer.
Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
Stir in the kale and cannellini beans; cook for an additional 5 minutes until kale is tender.
Remove the bay leaf and serve hot.
Notes
To store, keep in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well; portion into individual containers before freezing for easy meal prep. If the kale is too bitter, ensure it is massaged or finely chopped to soften the texture.