Description
A steaming bowl brims with crumbled Italian sausage, sweet butternut squash cubes and creamy cannellini beans swimming in a fragrant tomato-herb broth. Florets of kale wilt into warmth, topped with sharp Parmesan and fresh parsley.
Ingredients
- 1 pound Italian sausage removed casings
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 2 celery stalks sliced
- 2 garlic cloves minced
- 3 cups butternut squash peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 6 cups low sodium chicken broth
- 14.5 ounces diced tomatoes
- 15 ounces cannellini beans drained and rinsed
- 1 cup small pasta
- 2 cups chopped kale
- Salt to taste
- Black pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot heat olive oil over medium heat.
- Add Italian sausage and cook until browned and crumbly about 5 minutes.
- Add onion carrots and celery and cook until softened about 5 minutes.
- Stir in garlic and cook until fragrant about 1 minute.
- Add butternut squash thyme oregano and red pepper flakes and stir to combine.
- Pour in chicken broth and diced tomatoes and bring to a simmer.
- Cover and cook until squash is tender about 15 minutes.
- Stir in cannellini beans and pasta and cook until pasta is al dente about 10 minutes.
- Add kale and cook until wilted about 3 minutes.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and top with Parmesan cheese and parsley.
Notes
- For a vegetarian version substitute Italian sausage with plant-based sausage or sautéed mushrooms.
- Homemade chicken broth will enhance the soup’s depth of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Soup can be frozen in portioned containers for up to 3 months.