Sausages / Soups

Andouille Sausage, Kale & Bean Soup

with Andouille Sausage - Pork Sausage with Spices

​Servings: 4


12 oz, cut into 1/4-inch slices Andouille Sausage

​2 tbsp. extra-virgin olive oil

1 onion, chopped

2 garlic cloves, minced

1/2 tsp. red chili flakes

3 carrots, chopped

3 celery, chopped

8 oz. baby portobello mushrooms

30 oz. cannellini beans, drained and rinsed

48 oz. low-sodium chicken stock

5 c. chopped kale

1 tbsp. tomato paste

1/4 c. grated Parmesan, additional for garnish

1/4 c. fresh parsley, chopped


​In a large dutch oven heat olive oil over medium heat. Saute sausage until golden brown, about 5 minutes. Remove sausage and add onion, garlic, chili flakes, carrots, celery and mushrooms. Continue to stir and saute for 5 minutes, till vegetables become tender. Season generously with salt and pepper.

Add beans, chicken stock, kale and tomato paste. Bring to a boil and reduce to low and simmer for 10 to 15 minutes. Add sausage and cheese, warm through for 5 minutes. Serve with garnish of parsley and cheese. 

Can be prepared with our Chicken Andouille sausage too. 

Credit: Delish, By Judy Kim