Sausage and Collard Soup

Soup isn’t one of those foods we fill up on unless it’s really hearty. And loaded with meat. The Hubby is adamant meat, or some animal-based protein, is included in 99.9% of his meals. When I came across this recipe a few years ago in the checkout line, I knew eventually we’d have to try it. We did. And The Hubby said he’d eat it again, which is always a sign we can keep it. With a little jujing up, here’s the final recipe for Sausage and Collard Soup.

The trick to this speedy soup is using convenience items–bulk Italian sausage, a can of Cannellini beans, pre-washed and bagged collard greens, boxed chicken stock, and diced tomatoes. Together, all of these items, plus a few others, go together in a matter of minutes. On a weeknight, this meal is ready is serve in less than one hour!

You can easily make this simple soup your own. Increase the heat by opting for spicy Italian sausage. Swap out Cannellini beans for Great Northern or Garbanzo beans. Go green with kale. It’s up to you. Any way you stir it, this Sausage and Collard Soup is a hit! Mangiare!

Sausage and Collard Soup

Print Recipe

Hearty, healthy and speedy, this sausage and collard soup will warm you up on a chilly weeknight!  Increase the heat in it by using spicy Italian sausage, if desired.

• Author: Erin Thomas
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 minutes
• Yield: 6 1-1/2 Cup Servings 1x

Ingredients

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1 pound bulk Italian sausage*

1 onion, diced

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1–32 oz. carton reduced-sodium chicken broth

1–15 oz. can cannellini beans, drained and rinsed

1–14.5 oz. can diced tomatoes, undrained

1 2×2-inch size piece of Parmesan cheese rind (optional)

1 bay leaf

1/2 tsp. red pepper flakes

1 tsp. Italian seasoning**

1–8 oz. fresh collard greens or kale, washed, stemmed and chopped (about 5 cups)***

1/2 cup chopped fresh basil

Grated Parmesan cheese

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Instructions

In a large stockpot, or a Dutch oven, over medium heat, brown Italian sausage with onion, bell pepper and garlic.  Cook until sausage is brown and vegetables have softened.  Break sausage up into small pieces.  Add broth, beans, tomatoes, Parmesan cheese rind (if using), bay leaf, red pepper flakes, and Italian seasoning.  Bring to a boil.  Cover and reduce heat to a simmer.  Cook for about 20 minutes, stirring occasionally.

Remove bay leaf.  Add collard greens or kale.  Increase heat and bring soup to a boil.  Reduce heat and return to a simmer and cover.  Cook for another 10 minutes or until collards are tender.  Remove from heat and stir in basil.  Top with grated Parmesan cheese.

Notes

*Spicy bulk Italian sausage can be used if you prefer more spice/heat.

**Homemade Italian Seasoning Mixture:  Combine 1 tbsp each of dried oregano, thyme, sage, parsley and ground black pepper.  Store in a tightly sealed container out of direct sunlight.  Makes about 1/4 cup.

***Cut the prep-time! Bags of pre-washed and cut collard greens can be used in place of using whole collard green leaves.