Recipe0
Recipe0
Toggle sidebar
Back to recipes
W35 R99 MOD One-Pot Chicken Sausage & Bean Soup with Kale & Carrot

Italian · Serves 2

W35 R99 MOD One-Pot Chicken Sausage & Bean Soup

with Kale & Carrot

By Recipe0 System

The best kind of soup? One made in a single pot that cooks up delicious flavor in just 20 minutes. This one does just that. Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor. Even though it's super-satisfying, you won't be able to resist another spoonful.

Italian
Main Course
Difficulty
medium
Rating
No ratings yet
Start Cooking
Share on X Share on Facebook Share on Pinterest Share via Email

Instructions

4 steps
  1. 1

    Wash and dry produce.

    Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

  2. 2

    Heat a drizzle of oil in a large pot over medium heat. Add sausage*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2-3 minutes.

    Break up meat into pieces, then add carrot, kale, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3-4 minutes.

  3. 3

    Meanwhile, in a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings) until mixture is smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps!

    Stir stock concentrates, cornstarch mixture, half the beans, and 11⁄2 cups water (3 cups for 4) into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

    Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3-5 minutes. TIP: Check if the kale is wilting evenly and stir occasionally if necessary.

    Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. (TIP: Add another splash of water if you prefer a thinner broth.) Season with salt and pepper to taste.

  4. 4

    Divide soup between bowls. Serve with remaining lemon wedges on the side.

    Chicken Sausage is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne with Garlicky Panko & Parmesan

Shrimp & Mushroom Penne

medium 

Beef Tenderloin & Creamy Truffle Polenta with Crunchy Roasted Broccoli, Shallot Sauce & Parmesan

Beef Tenderloin & Creamy Truffle Polenta

medium 

Spicy White Bean & Kale Stew with Rice & Parmesan

Spicy White Bean & Kale Stew

medium 

Turkey Spaghetti Bolognese with Zucchini & Parmesan

Turkey Spaghetti Bolognese

medium 

Comments (0)

Log in to leave a comment.

No comments yet. Be the first to comment!

Shopping List
Your list is empty

Add recipes to your shopping list to see ingredients here.