Italian Sausage Kale Soup

By á-167595

8 servings

Ingredients

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 8 cups chopped fresh kale
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 cup white wine or chicken stock
• 3-1/4 cups chicken stock (26 ounces)
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1/4 teaspoon pepper

Preparation

Step 1

In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon.
2. Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
3. Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts).