15 minute weeknight soup: kale and chicken sausage soup

When a week goes by where temps rarely reach freezing, there’s only one food group that I want to reach for: soup. And when you have a week where there’s nary a time to sit down and plan like I just had, this soup is the perfect weeknight warmer. With the exception of the garlic and chicken sausage, there are no real culinary skills required to cook this soup. All you need is a handful of ingredients, a big soup pot, and about 15 minutes.

Yup, only 15 minutes until a soup full of depth and flavor that will warm you right up.

The flavor depth is hidden in the ingredients; seasoned chicken sausage, the brown bits on the bottom of the pan, diced tomatoes with a little extra sumthin’, and the soup is surprisingly healthy as well, full of beans, tomatoes and kale, which all pass the new years resolution test.

Next time you only have 10 minutes in the store to pick up dinner, grab these ingredients and assemble, instead of the instant food you’ve always grabbed.

Recipe adapted from this one by Real Simple.

Ingredients:

1 tablespoon olive oil 1 12-ounce package fully cooked chicken sausage links, sliced thin *I love the al fresco brand with roasted red pepper and asiago 2 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes (optional) ¼ teaspoon thyme leaves 1 19-ounce can cannellini beans, rinsed 1 14.5-ounce can low-sodium chicken broth 1 14.5-ounce can diced tomatoes with basil, garlic & oregano 1 bunch kale leaves (I used an entire package of the baby kale from the bagged salad section) kosher salt and black pepper grated parmesan cheese to finish

Directions:

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
2. Stir in the garlic and cook for 2 minutes more.
3. Stir in red pepper flakes and thyme leaves
4. Add the beans, broth, and tomatoes and their liquid and bring to a boil.
5. Add the kale and salt and pepper to tase. Simmer, stirring occasionally, until wilted, 2 to 3 minutes.
6. Serve soup in bowls, top each bowl with grated parmesan to finish.