In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Drain any excess grease.
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Add the cannellini beans and chopped kale to the pot. Continue to simmer for another 10-15 minutes, or until the kale is tender.
Season with salt and black pepper to taste. If desired, stir in grated Parmesan cheese for added flavor.
Serve the Tuscan Sausage and Kale Soup hot. Garnish with extra Parmesan cheese and a drizzle of olive oil if desired. Enjoy!
Absolutely amazing! The soup was packed with flavor and so easy to make. I will definitely be making this again and again.
A decent soup. Not as flavorful as I expected. Maybe more herbs would help. The sausage was tasty, though.
I found the soup to be too oily. The flavor was okay, but the texture wasn't great. I might try it again with less sausage.
A delicious and easy-to-make soup. The sausage was the star of the show. I would recommend adding a little bit of Parmesan cheese at the end.
This recipe is a winner! The flavors are incredible, and the soup is hearty and satisfying. Definitely a must-try!
