Minestrone with Kale and Turkey Sausage

Add kale to your soups and stews. Just 1 cup provides all the vitamins A, K and C you need in a day!
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups torn sourdough bread, crusts removed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 links mild Italian turkey sausage (about 6 ounces), casings removed

1 small onion, diced

2 carrots, diced

2 cloves garlic, minced

1/2 small bunch curly kale, chopped (about 8 cups)

1 14.5-ounce can petite diced tomatoes

1 15.5-ounce can chickpeas, drained and rinsed

3/4 cup ditalini pasta (about 4 ounces)

4 cups low-sodium chicken broth


  1. Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
  2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes. Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, chicken broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
  3. Ladle the soup into bowls. Top with the croutons and season with pepper.

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