Italian Sausage Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot on medium-high heat, warm the olive oil.

Step 2

Remove sausage meat from the casing and add it to the pot, breaking it up into small bite-size pieces, and cook for 5-6 minutes or until no longer pink. Once cooked, remove the sausage meat from the pot, add to a plate and set aside.

Step 3

In the same pot, add the onion, carrots and celery and cook on medium heat for 4-5 minutes until vegetables are tender.

Step 4

Add garlic, thyme, oregano, chilli flakes and a pinch of salt and cook for an additional 1-2 minutes until fragrant.

Step 5

Add diced tomatoes, stirring to combine with the vegetable mixture.

Step 6

Return cooked chicken sausage to the pot along with chicken broth, white beans, parmesan rind and bay leaf and stir to combine. Bring soup to a boil, cover, then reduce to a simmer and allow to cook for 30 minutes.

Step 7

Add chopped kale, stir to combine, and allow to simmer for another 10 minutes until kale is bright green and tender. Remove parmesan rind and bay leaf.

Step 8

Season with additional salt and pepper to taste and serve topped with freshly grated parmesan cheese.

Step 9

This soup can be served immediately or stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.