Chicken Sausage Soup
I like to make this soup hearty, but if you prefer a more veggie soup then add less chicken sausage.
Ingredients
- 2 teaspoons olive oil
- 2 cups multi colored carrots (small dice, 1/4")
- 1/2 cup brown onion (small dice, 1/4")
- 2 cloves garlic (finely chopped)
- 1 teaspoon parsley (finely chopped)
- 1 pound sweet Italian chicken sausage (I used 1 pound for a hearty soup, but add less if you want more veggies and soupy)
- 4 cups chicken broth (low sodium)
- 15 ounce can cannellini beans (strained and rinsed)
- salt & pepper (to taste)
- 1 handful kale (husks removed, and torn into small pieces)
Instructions
- Prepare, and measure all your ingredients and set aside. Heat a large pot on medium heat for about 2 minutes, then add the olive oil and heat for 2 minutes.
- Next add the carrots to the heated pot with olive oil for 3-4minutes, then add the onions, garlic, and parsley for an additional 2-3 minutes. Stir them to cook them evenly. You want the veggies to soften, but not brown.
- Add the chicken sausage to the pot to cook. Let the meat brown, then stir so it cooks thoroughly.
- Add the chicken broth, cannellini beans, salt and pepper to the pot. Turn the heat down to low, and let simmer 10-15 minutes.
- Place the kale into the pot, and let simmer an additional 5 minutes. When the kale turns bright green, and has softened, the soup is done.
- Turn off heat, and soup is ready to serve.