Sausage and Kale Soup
This Sausage and Kale Soup is a family favorite! Packed with protein and veggies, this one pot wonder is done in under 30 minutes and loved by even my picky eaters!
Servings: 9 cups
- 1 lb. package Italian Turkey Sausage casings removed (or regular Italian Sausage)
- 1/4 tsp crushed red pepper flakes
- 4 garlic cloves minced
- 8 oz package of sliced baby bella mushrooms
- 4 cups chopped kale large stems removed
- 6 cups chicken broth
- 1 cup penne noodles
- 15 oz can Northern Beans drained and rinsed
- salt and pepper to taste
Heat a large soup pot over medium heat, spray with olive oil, and cook sausage until no longer pink, between five and seven minutes, stirring occasionally.
Add the crushed red pepper flakes, garlic, and mushrooms, breaking up the mushrooms as you add them. Cook, stirring occasionally, until the mushrooms are soft, about five minutes.
Toss in the kale and cook until the kale is bright green, about three minutes.
Add the chicken broth, and bring it to a boil. Then add the noodles and cook about a minute shy of the package directions.
Toss in the beans, and stir in until they heat through.
Season with salt and pepper to taste.
Serving: 1cup | Calories: 348kcal | Carbohydrates: 27g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1032mg | Potassium: 218mg | Fiber: 27g | Sugar: 2g | Vitamin C: 3mg | Calcium: 5mg | Iron: 14mg