Best 4 Kale Minestrone With Sausage Recipes

Indulge in a hearty and delectable journey with our Kale Minestrone with Sausage, a symphony of vibrant flavors and wholesome ingredients. Embark on a culinary adventure with our meticulously crafted collection of recipes, each offering a unique twist on this classic Italian soup. Discover the secrets of a rich and flavorful broth, perfectly balanced with a medley of tender vegetables, savory sausage, and hearty beans. From the traditional Italian Minestrone to a vegetarian delight and a slow cooker variation, our recipes cater to diverse tastes and dietary preferences. Prepare to tantalize your taste buds with every spoonful of this nutritious and comforting soup, perfect for a cozy meal on a chilly day or an invigorating lunch break.

Here are our top 4 tried and tested recipes!

MINESTRONE WITH KALE AND TURKEY SAUSAGE

Minestrone with Kale and Turkey Sausage image

Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups torn sourdough bread, crusts removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 links mild Italian turkey sausage (about 6 ounces), casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped (about 8 cups)
1 14.5-ounce can petite diced tomatoes
1 15.5-ounce can chickpeas, drained and rinsed
3/4 cup ditalini pasta (about 4 ounces)
4 cups low-sodium chicken broth

Steps:

Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the croutons and season with pepper.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams

MINESTRONE WITH KALE

Minestrone With Kale image

From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.

Provided by Kozmic Blues

Categories Greens

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil, for sauteing
1 large yellow onion, chopped
2 carrots, finely chopped
4 garlic cloves, finely minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained (Cannellini, Great Northern, navy)
1 bunch kale, stemmed and coarsely chopped (about 3/4 pound)
2 tablespoons fresh parsley, finely chopped
6 cups vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water)
2 bay leaves
1 cup small shell pasta, cooked (elbow macaroni, shells, etc.)
salt & freshly ground black pepper, to taste

Steps:

Heat the oil in a large soup pot over medium heat, and add the onion and carrots.
Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant.
Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
Add the beans, kale, parsley, water, and bay leaves.
Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
Add the cooked pasta, and stir to incorporate.
Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.

MINESTRONE WITH ITALIAN SAUSAGE

Minestrone with Italian Sausage image

I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 11 servings (about 3 quarts).

Number Of Ingredients 18

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

KALE "MINESTRONE" WITH SAUSAGE

Kale

This easy-to-make soup is packed with flavor. It's kind of a hybrid between a Portuguese Kale Soup and Minestrone.

Provided by Heirloom Tomato

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, diced
2 tablespoons olive oil
2 yellow summer squash, diced in 3/4-inch cubes
1 tablespoon chopped garlic
8 cups chicken broth
2 teaspoons dried sage
2 teaspoons italian seasoning
2 teaspoons smoked paprika
1 (16 ounce) can kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, including the juice
1 bunch kale, cut into small pieces, ribs and stems removed
1 cup elbow macaroni (Barilla Plus brand is ideal)
1/2 teaspoon red pepper flakes
freshly ground pepper
4 links fully-cooked chicken sausage (I used roasted garlic flavor)
parmesan cheese, to sprinkle on each serving

Steps:

Heat olive oil in a large pot.
Saute the onion and yellow squash for a few minutes until just starting to color.
Add the sage, Italian seasoning and smoked paprika.
Add the chopped garlic and cook for one minute.
Add the chicken broth, kidney beans and diced tomatoes.
Bring to a boil then lower heat and simmer 15 minutes, partly covered.
Add chopped kale and simmer 15 minutes more, partly covered.
Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
Finish with freshly ground pepper to taste.
Sprinkle a little parmesan cheese on each serving.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your minestrone soup taste its best. Look for ripe vegetables, flavorful sausage, and a good-quality broth.
Don't skimp on the vegetables: Minestrone soup is all about the vegetables. Use a variety of vegetables to create a colorful and flavorful soup. Some good choices include kale, carrots, celery, onions, potatoes, and tomatoes.
Use a flavorful sausage: The sausage is one of the key ingredients in minestrone soup. Choose a sausage that has a lot of flavor, such as Italian sausage or chorizo.
Use a good-quality broth: The broth is the base of the soup, so it's important to use a good-quality broth. Look for a broth that is flavorful and has a rich color.
Season the soup to taste: Minestrone soup should be seasoned to taste. Add salt, pepper, and other spices to taste.
Serve the soup with a side of bread or salad: Minestrone soup is a hearty and filling soup, but it can also be served with a side of bread or salad to make a complete meal.

Conclusion:

Kale minestrone with sausage is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its flavorful broth, tender vegetables, and savory sausage, kale minestrone with sausage is sure to be a hit with your family and friends.