Chicken Sausage Kale Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups kale, chopped
• 8 oz chicken sausage, sliced (about 4 links)
• 1 cup white beans, canned and drained

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until softened, about 5 minutes.
2. 2 Add chicken broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer.
3. 3 Add sliced chicken sausage and cook for 10 minutes.
4. 4 Stir in the kale and white beans, cooking until kale is tender, about 5 more minutes.
5. 5 Remove the bay leaf and season with salt and pepper to taste.

Nutrition

Tips

• For extra flavor, toast the diced sausage in a skillet before adding to the soup.
• Feel free to use turkey sausage for a leaner option.
• Add a splash of lemon juice at the end for brightness.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread and a simple green salad.
• Sprinkle with grated Parmesan cheese for extra richness.

FAQ