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5 from 1 vote

Kale and Sausage Soup with White Beans

A very simple soup you can make on the stovetop or in an Instant Pot pressure cooker for a hearty, weeknight meal. Add an extra twenty minutes to the recipe's time estimate if you're cooking it on the stovetop, since it will need to simmer a bit longer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: Coco Morante

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic chopped
  • 1 pound sweet Italian chicken sausages casings removed
  • 1 bunch Lacinato kale destemmed, washed, and dried
  • 2 tablespoons tomato paste
  • 1 15-ounce can cannellini beans, liquid included
  • 1 quart low sodium chicken broth
  • 8 ounces whole wheat fusilli or other short pasta
  • 1/2 teaspoon crushed red pepper flakes optional

Instructions

Stovetop Instructions

  • Heat the olive oil in a medium (5-quart) soup pot or dutch oven over medium heat. When the oil begins to shimmer, add the onions and sauté until browned, stirring often, about 15 minutes. Add the garlic and sauté for two more minutes.
  • Add the sausage meat to the pot, breaking it up with a spoon as it cooks. Sauté until all of the sausage is opaque and cooked through, about 5 minutes.
  • Add the kale to the pot and sauté until wilted and reduced in volume, about two minutes.
  • Add the tomato paste and stir into the other ingredients to break up any clumps.
  • Add the cannellini beans and chicken broth, give the pot one more stir, then cover the pot and bring up to a boil.
  • When the soup begins to boil, turn the heat down to low and let simmer, covered, for 30 minutes.
  • While the soup is cooking, prepare the pasta according to package instructions.
  • When the soup and pasta are ready, measure about 2/3 cup of cooked pasta into each serving bowl. Ladle the soup over the pasta and serve hot, garnished with red pepper flakes if desired.

Instant Pot Pressure Cooker Instructions

  • Set the Instant Pot to “Sauté” setting and pour in the olive oil. Heat until shimmering. Add the onions and sauté until browned, stirring often, about 15 minutes. Add the garlic and sauté for two more minutes.
  • Add the sausage meat to the pot, breaking it up with a spoon as it cooks. Sauté until all of the sausage is opaque and cooked through, about 5 minutes.
  • Add the kale to the pot and sauté until wilted and reduced in volume, about two minutes.
  • Add the tomato paste and stir into the other ingredients to break up any clumps.
  • Add the chicken broth, then cover the pot and manually set it to pressure cook on “High” setting for 10 minutes.
  • While the soup is cooking, prepare the pasta according to package instructions.
  • When the soup and pasta are ready, measure about 2/3 cup of cooked pasta into each serving bowl. Ladle the soup over the pasta and serve hot, garnished with red pepper flakes if desired.