We’ve already addressed the fact that pumpkin season starts at exactly 12:01 on September 1st. But did you know that soup season also starts at that time? It’s true. It doesn’t matter how many 90-degree days we have in a row, as long as it’s September it is time for soup. Admittedly, I did not feel much like making soup last week. The thermostat in my car read 99 degrees when I got in to drive home from work almost every day. I’m lucky I had the energy to make it home at all, let alone stand over a hot stove to make soup. Luckily the weather this weekend cooperated and I was able to whip up this fantastic soup for the week ahead. I love making a big batch of soup on Sunday, as it makes a super easy and delicious dinner when I’m pressed for time later in the week.
I love this turkey sausage, kale and white bean soup recipe for a number of reasons. One, I usually have all of the ingredients on hand. I try to keep a pound of Italian turkey/chicken sausage in the freezer at all times. My pantry is always stocked with broth, canned tomatoes and cannellini beans. If I don’t have fresh kale on hand, frozen chopped spinach is an easy substitute. A splash of dry white wine, a couple tablespoons of tomato paste and a pinch of red pepper flakes round out the list. From humble, stand-by ingredients a hearty, tasty soup is born. I think this soup tends to taste better as it sits in the fridge, which means it’s a perfect candidate for Sunday afternoon meal-prep. However, if you haven’t planned that far ahead, it’s very quick to whip up on a weeknight. Paired with a sandwich, this is a great weeknight meal. Stay tuned tomorrow for an excellent sandwich pairing!
Turkey Sausage, Kale and White Bean Soup
- 2 Tbsp olive oil
- 1 lb Italian turkey sausage, removed from casing
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 2 Tbsp tomato paste
- 1/2 cup dry white wine
- 2 quarts chicken stock
- 1 can diced tomatoes
- 1 can cannellini beans, drained
- 1/2 bunch kale, cleaned and chopped
- salt and pepper
- 1/4 cup basil leaves, chopped
- 1/4 cup grated parmesan cheese, plus more for serving
Heat oil in stock pot or dutch oven over medium high heat. Add turkey sausage and break into pieces with wooden spoon or a potato masher. Once sausage starts to brown, after about 3-4 minutes, add onion and red pepper flakes and cook an additional 3 minutes. Add garlic and cook 30 seconds, until fragrant. Add tomato paste and cook about 3 minutes, until it has darkened in color and some brown bits have formed on the bottom of the pan. Add white wine and scrape up brown bits. Reduce wine for about 2 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer about 1o minutes, then add tomatoes, kale and cannellini beans. Season generously with salt and pepper. Simmer soup for an additional 10-15 minutes.
Once soup is done, remove from heat and add basil and parmesan cheese. Ladle soup into bowls and garnish with additional cheese, if desired.
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