This soup comes together in one pot in about 30 minutes and hits well above its effort level. Turkey sausage, white beans, and kale in a seasoned broth - it's the kind of meal that tastes like it took all day and reheats better than almost anything you'll make this week.
4 Servings
420 Calories
38g Protein
36g Carbs
11g Fat
Ingredients
- 1 lb turkey sausage, sliced into rounds
- 2 cans (15oz each) white cannellini beans, drained and rinsed
- 4 cups chicken broth, low sodium
- 3 cups kale, roughly chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14oz) diced tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- 1 tbsp olive oil
- Salt and pepper to taste
- Parmesan for serving
Directions
- Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, about 4–5 minutes. Remove and set aside.
- In the same pot, sauté onion for 3–4 minutes until softened. Add garlic and cook one more minute.
- Add diced tomatoes, white beans, chicken broth, Italian seasoning, and red pepper flakes. Stir to combine and bring to a simmer.
- Return sausage to the pot. Simmer for 10–12 minutes to let the flavors come together.
- Stir in kale and cook for 2–3 minutes until wilted. Season with salt and pepper.
- Serve hot with a sprinkle of parmesan on top.
Meal Prep & Storage
Prepping ahead: This soup is one of the best meal prep options we've featured — it actually gets better on day two as the flavors deepen. Make a full batch on Sunday and you're set for most of the week.
Storing leftovers: Store in an airtight container in the fridge for up to 5 days. This one holds up longer than most.
Reheating: Reheat on the stovetop over medium heat for 5 minutes or microwave for 2 minutes covered. Add a small splash of broth if it's thickened up too much in the fridge.
Batch tip: Double the recipe and freeze half in a freezer-safe container for up to 3 months. Future you will be very grateful.