Delicious Living
  • 1 (20-ounce) package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally
  • 1 cup chopped red onion
  • 1 stalk celery with leaves, sliced
  • 2 cloves garlic, minced
  • 5 cups low-sodium stock or broth (chicken, beef, or a mixture)
  • 1 1/2 cups peeled, cubed potatoes (about 2 small potatoes)
  • 1 cup peeled, chopped carrots
  • 1 small fennel bulb, chopped (about 7 ounces)
  • 1/2 teaspoon dried fennel seed
  • 2 teaspoons Italian seasoning
  • 4 cups thinly sliced green cabbage
  • 3 cups thinly sliced kale leaves, tough center stems removed
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomates in juice
  • 1/2 cup freshly grated Parmesan cheese, for garnish
  • 1/4 cup sliced fresh basil leaves (optional)

Kale, Bean and Italian Sausage Soup

Lisa Turner | Delicious Living
  • Serves: 10 people
  • Calories per serving: 293

Stores well in the fridge for easy reheating. if you use a slow cooker, toss everything together except the cabbage, kale, beans and tomatoes; add those during the last 30-45 minutes of cooking. Serve with rustic bread and hot cranberry-grape juice laced with nutmeg.


  1. Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.
  2. Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.

Per serving: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protien, 21g carb, 5g fiber, 603mg sodium


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