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!
Very good and easy to make. I added some carrots for extra veggies. The sausage and kale worked really well together.
Very comforting and easy to make. I used a spicy Italian sausage, which gave it a nice bite. The soup was thick and satisfying.
The soup was good, but nothing special. It needed more depth of flavor. I might try adding some garlic and onions next time.
It was a decent soup. The broth was a little thin for my taste. I might try thickening it with some cornstarch next time.
Absolutely delicious! The sausage was perfectly seasoned, and the kale didn't get too mushy. This recipe is a keeper, my family loved it!
