This soup is a cross between a hearty chili and a cozy tomato soup. It’s filled with ground chicken, sweet Italian sausage, cannellini beans, kale and sweet tomatoes. It’s hearty enough to be a meal on its own and it can be prepared ahead of time.
Chicken Kale Tomato Soup
Ingredients
- 1 lb ground chicken
- 4 sweet Italian chicken or pork sausage links decased
- 2 tbsp olive oil
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 tbsp finely minced garlic
- 4 oz canned cannellini beans liquid drained and rinsed
- Parmesan rind
- 100 gram chopped kale
- 1 28 oz can of whole peeled tomatoes about 4 cups with liquid
- 1 tbsp tomato paste
- 3 dried bay leaves
- 1/2 tbsp dried thyme
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp tumeric
- 2 cups low sodium chicken broth
- 1 cup water
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/3 cup heavy cream optional
Instructions
- Set a heavy pot pan over medium heat. Add the olive oil to the pot.
- Once the olive oil is heated, sauté the onions and carrots for about 5 minutes until the onions caramelize.
- Then add the garlic and quickly sauté for about another minute.
- Add the ground chicken and sausage to the pot. Increase the heat to medium-high and chop the chicken and sausage into smaller pieces in the pot with the edge of a wooden spatula. Brown the protein for about 5 minutes until they develop a char around the edges.
- While the chicken and sausage are browning, pour the canned whole tomatoes into a large bowl. Gently squeeze the whole tomatoes with your hands so that you end up with chunky tomato pits. Tip: Gently squeeze the tomatoes while fully submerged in the liquid which will prevent the tomato juice from splattering on your clothes. You can also cover the bowl with a towel to prevent splattering as well.
- Once the chicken and sausage are browned, add the tomato paste, dried thyme, garlic powder, onion powder, tumeric, salt and black pepper. Mix all the ingredients together and cook for an additional 2 minutes.
- Then add the chicken broth, tomatoes, water, kale, cannellini beans, parmesan rind, bay leaves and heavy cream (optional) to the pot. Reduce the heat to medium-low and cover the pot with a lid. Simmer the soup for about 20 minutes.
- Take out the parmesan rind and bay leaves with tongs. Ladle the soup into bowls and top with grated parmesan. Serve with a side of crusty bread. Enjoy!
