Tuscan Kale & Sausage Soup: Fall Harvest Recipe

We would like to thank Lauren for giving us a SNEAK PEEK recipe from her upcoming cookbook, which releases this October 2019. @brightmomentco abrightmoment.com (video below)

A Bright Moment Co @brightmomentco Batistini Farms Olive Oil Cookbook Tuscan Kale and Sausage Soup Recipe for the Fall Harvest Season Winston-Salem, NCA Bright Moment Co @brightmomentco Batistini Farms Olive Oil Cookbook Tuscan Kale and Sausage Soup Recipe for the Fall Harvest Season Winston-Salem, NC

For Tuscan Kale & Sausage Soup:

  • 3-5 tbsp. Extra Virgin Olive Oil
  • 1 lb. Sausage Links
  • 1 Onion, finely diced
  • 2 Bell Peppers, diced
  • 3 Garlic Cloves, minced
  • 1 tbsp. Fresh Rosemary
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Red Pepper Flakes
  • 1 quart Organic Chicken Broth
  • 1 (~14 oz) Can Diced Tomatoes
  • 2 (~15 oz) Can Cannellini Beans
  • 1 lb. Kale (about 4-5 handfuls)
  • 1/4-1/2 cup Parmesan Cheese, for serving

For Tuscan Kale & Sausage Soup:


- In the meantime, over medium heat, add 3 tbsp. extra virgin olive oil to a pan.
- Slice the sausage links into smaller pieces. Add those pieces into the same pan. Cook until golden brown, about 10 minutes. Set aside. 
- In a separate large pot, over medium heat, add the remaining 2-3 tbsp. extra virgin olive oil. Add in the finely diced onions, diced bell peppers, and minced garlic. Cook until the onions and bell peppers are tenderized, about 7-8 minutes. In the last few minutes, add in the kale.
- Add in the rosemary, red pepper flakes, sea salt, and black pepper. Give everything a quick stir, then stir in the diced tomatoes, cooked sausage, and chicken broth. Reduce heat, and simmer for 12-15 minutes. 
- In the meantime, mash one can of cannellini beans with a fork or using a blender. Add the mashed beans and can of whole beans into the pot. Cover the pan, and simmer another 10 minutes. 
- Top with parmesan, and serve with warm cornbread.