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–+ servings

Italian Sausage Cabbage and Kale Soup

Servings 12 cups

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 6 Italian sausage links (mild or spicy), casings removed
  • 1 yellow onion, chopped
  • 1 tsp kosher salt, plus more to taste
  • freshly ground black pepper, plus more to taste
  • 1/2 tsp red pepper flakes (optional)
  • 2 garlic cloves, finely chopped
  • ¼ cup tomato paste
  • 1 small Napa or Savoy cabbage (about 1 pound), trimmed, quartered, and thinly sliced
  • 16 oz baby kale, washed
  • 1 15 oz can cannellini beans, rinsed and drained
  • 64 oz chicken stock
  • 2-3 Parmesan rinds
  • ½ cup grated Parmesan, for serving

Instructions

  • Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage, breaking it into bite-sized pieces and occasionally stirring until it is cooked through and nicely browned. Remove with a slotted spoon and leave rendered fat in the pot.
  • Add the onion, garlic, and 1 teaspoon of kosher salt and black pepper —Sauté for about 4 minutes or until onions are translucent. If using the red pepper flakes, add and sauté for 1 minute. This step adds heat and a more complex pepper taste.
  • Add the tomato paste and continue cooking for 1-2 minutes.
  • Add the cabbage, stir well, and cover the pot. Reduce heat to medium-low and sauté for 1-2 minutes. Open the pot and stir. Cover and cook for another 1-2 minutes or until the cabbage is wilted.
  • Add the chicken stock, Parmesan rind(s), reserved browned sausage and drained/rinsed cannellini beans. Season with salt if needed. Simmer covered, for 15 minutes, stirring occasionally.
  • Add the baby kale and cook for another 5 minutes.
  • Season to taste and serve with grated Parmesan.
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