Tuscan Sausage & Kale Soup Recipe
topped with crispy bacon, fresh green onion
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Ingredients
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Soup
Toppings
Method
Toppings
- 1
Crisp the bacon
Place a medium skillet over medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until browned and crisp, 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain, leaving 1–2 tablespoons of bacon fat in the skillet. Reserve bacon and bacon fat for later use.
- 2
Prep green onions
While the bacon cooks, thinly slice the green onions on a bias. Reserve separately for garnish.
Soup
- 3
Brown the sausage
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil (or use 1 tablespoon of reserved bacon fat if desired). Add the sausage, breaking it up with a spoon, and cook until no longer pink and beginning to brown, about 5–7 minutes. Use a slotted spoon to transfer the browned sausage to a plate and set aside, leaving drippings in the pot.
- 4
Sauté the aromatics
Reduce heat to medium and add the remaining 1 tablespoon olive oil if the pot is dry. Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until softened, 6–8 minutes. Add the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes and cook until fragrant, about 30–45 seconds.
- 5
Deglaze and simmer
Pour in 1 cup of the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the remaining chicken broth, drained cannellini beans, and diced potato. Return the browned sausage to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover and simmer until the potatoes are tender, 12–15 minutes.
- 6
Add kale and finish
Stir in the sliced kale and simmer until the kale is wilted and tender, 3–5 minutes. Stir in the lemon juice. Taste and season with salt and black pepper as needed. If you prefer a creamier texture, mash a cup of the beans lightly against the side of the pot and stir to incorporate, or use an immersion blender to purée up to 1 cup of the soup, then mix thoroughly.
- 7
Assemble and serve
Ladle the soup into bowls. Top each serving with a portion of the crispy bacon, a sprinkle of sliced green onions, and a little grated Parmigiano-Reggiano if using. Serve hot with crusty bread on the side.