Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb chicken sausage (sliced or crumbled)
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 carrots, peeled and diced
• 2 cups chopped kale (stems removed)
• 1 tsp dried thyme
• ½ tsp smoked paprika
• splash of white wine
• 1/4 cup of half and half or heavy cream
• Salt and pepper to taste
• Optional: A pinch of red pepper flakes for heat

For Serving:

• Grated Parmesan cheese
• Crusty bread or crackers

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Instructions

1. Sizzle the Sausage

• Heat olive oil in a large pot over medium heat. Add the chicken sausage and cook until browned, about 5-7 minutes. Remove and set aside.

2. Build the Flavor Base

• In the same pot, add diced onion and sauté until softened, about 3-4 minutes. Stir in garlic and cook for another minute, just until fragrant.

3. Add the Liquids and Veggies

• Pour in the white wine, chicken broth and carrots. Stir well to combine. Bring to a gentle simmer.
• Add the cannellini beans, kale, thyme, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste.

4. Simmer Away

• Return the cooked chicken sausage to the pot. Let the soup simmer for 15-20 minutes, allowing the flavors to meld and the kale to soften. Then add in the half and half or heavy cream.

5. Serve It Up

Ladle the soup into bowls and top with grated Parmesan cheese. Serve with crusty bread or crackers for the ultimate cozy experience.

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Set the table, light a candle, and tell your family you’ve made “rustic Italian farmhouse soup.” Watch as they nod appreciatively between spoonfuls, completely forgetting that it only took you 30 minutes to whip up. Pro tip: Dip the bread in the broth and call it gourmet!