Soup can get a bad rap for not being a filling meal, but forget that notion with this recipe! This Sausage Kale and White Bean Soup is hearty, delicious, and bound to keep you warm and full!
0 Place a large dutch oven on the stovetop. Turn on medium heat and let the dutch oven heat up.
1 Spray the dutch oven with cooking grease.
2 Add the Italian sausage to the dutch oven. Use a wooden spoon or spatula to break up the sausage as it cooks, about 7-8 minutes or until there's no pink and internal temp is 160 degrees.
3 After the meat is finished cooking, scoop the meat out of the dutch oven. Place in a bowl on the side until needed. **When scooping out the sausage, leave the excess liquid in the dutch oven! Don't drain. You'll use this for the next steps**
4 Add the onion and garlic to the dutch oven. Sprinkle with salt and pepper, as desired. Use a spoon to stir frequently.
5 Cook for about 5 minutes, until onions start to get soft.
6 Add the block of Neufchâtel cheese to the dutch oven. Use a spoon to crush the cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.
7 Pour the chicken broth and potatoes into the dutch oven. Turn the burner up to medium-high heat. Cook for about 20 minutes. Add beans and cook 5 more mins.
8 Cut the heat to low and add in the kale and sausage. Mix completely and let cook for about 3 minutes, until the kale leaves start to wilt.
9 Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor.
10 Enjoy!
