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!
A very good recipe. The soup was flavorful and satisfying. I added a splash of balsamic vinegar at the end, and it elevated the taste.
Good, solid soup. I appreciated the simplicity of the recipe. The kale kept its shape, which I liked. A bit more salt would have improved it.
This Tuscan soup is amazing! The sausage and kale combination is a classic for a reason. The broth was rich and flavorful. Served with crusty bread, it was a perfect meal.
It was okay. The soup was a bit bland, and I felt it needed more seasoning. The texture was nice though, and the kale held up well.
A very hearty and flavorful soup. The cannellini beans were a great addition. I added a pinch of red pepper flakes for a little kick, and it was perfect. Would definitely make this again.
