Sausage, Kale and Pinto Bean Soup incorporates a few simple ingredients for a healthy soup that keeps you satisfied. With all the flavor packed in this soup, it is perfect for crusty bread & ready in only 30 minutes!
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In the spirit of full disclosure, I almost didn’t post this recipe. Don’t worry, it isn’t because of the flavor factor, because there were zero issues there. I was actually shocked at how delicious it truly was. For some reason I regularly forget that short ingredient lists can make the best meals!
Knowing you fellow busy friends are always on board with, one pot, 30 minute, short ingredient, wholesome meals, here it is…but it’s kinda ugly. It has a GREAT personality, guys. Super easy going, cozy and friendly. You are an accepting crowd, right?
Just in case you aren’t, let me convince you about this humble bowl of soup, because it has MUCH to offer <3
30 minutes: Your favorite, I know! A quick chop n’ tear of ingredients, some sauté action, deglazing magic and simmering bubbling love and you are ready for crusty bread dunking to happen STAT.
One Pot: My favorite. Because….lazy girl vibes. A little oil in the pan to get the onion all translucent and glorious, and then in goes the little bite-sized bits of sausage to brown away…in the SAME pot and because we are cooking geniuses, our broth, seasoning and kale follow suit! As if sausage soup with healthy kale, protein packed pintos and garlic infused broth, weren’t reward enough, dishes are practically a non-existent after-dinner task.
Ingredient Simplicity: More than likely, you won’t be picking up more than an ingredient or two from the store, in fact, I made this recipe as a ‘umm it’s 5o’clock and I have no idea what I am making’ scenario, so I scrounged up these ingredients without a store run! #dinnergoals
Sausage Soup Variation
As simple as this soup is, you still have some options, ya’ know, decisions to make, but they are the type of decisions you like to make, trust. And I need to let you in on a secret, you can’t go wrong <3
- Spicy – For my friends that need a kick for dinner, I recommend that spicy sausage, you know the one that has HOT in bold on the label? Yep, that one. Your brave soul will be rewarded with a peppery, tangy experience.
- Italian – You want a little zing, you want a touch of Italy, and flavor doesn’t scare you, but ‘hot’ does. I read you loud and clear and Italian sausage is a choice to consider! You don’t lose flavor but can sip on your soup without a gallon of water close by.
- Healthy – Oh my responsible friend, how I wish I could be more like you! Yes, Thanksgiving is just around the corner and I guess we should be saving our calories, you’re so smart! Sweet Italian Turkey Sausage is my go to when I need a flavor packed meat but am craving a healthy cozy meal. Don’t worry, we aren’t even sacrificing, it is still the bomb.
So, what have we learned today class? Don’t judge dinner by it’s bowl appearance. Class dismissed!
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! <3
Tools used in this recipe:
- 16 oz. sausage
- 2 cups pinto beans (or 15.5 oz can)
- 1 bunch kale, de-stemmed & torn in pieces
- 1 large red onion, diced
- 6 cups broth (I used chicken broth)
- 2 tsp. olive oil
- 1 tbsp. garlic powder
- 1 tsp. salt
- ½ tsp. pepper
- Juice from half a lemon
- Optional Toppings: crusty bread, cheese, green onion etc.
- Heat a Dutch oven or other deep stock pot with olive oil over medium heat. Prepare onion and add to pot when oil is hot. Allow to sauté for 3-5 minutes or until they have lost color, and add in sausage. Break the sausage into smaller bite-sized pieces and cook (stirring occasionally) until no longer pink on the outside, but not fully cooked.
- Pour about a cup of broth in to de-glaze the pan. Scrape the bottom of the pan a bit with a wooden spoon to ensure all the brown bits of 'flavor' release from the bottom, then pour in the remaining broth.
- Add all remaining ingredients, except the lemon, and stir to combine. Cook covered on medium low (stirring occasionally) for 10-15 minutes. If the soup has cooked down too much for your liking, add in some water, starting with a ½ cup. We like soup less soupy so the 6 cups of broth was perfect for us.
- Before serving, stir in lemon juice. This is important! The acidity really makes the flavors pop!