Description

This comforting and nutrient-dense soup pairs the natural sweetness of roasted butternut squash with the savory, herb-infused notes of Italian-style chicken sausage. Enhanced with white beans for protein and fresh kale for color, this one-pot meal is both revitalizing and deeply satisfying. Perfect for busy weeknights, it offers a sophisticated, restaurant-quality flavor profile that is wholesome, filling, and ideal for a restorative seasonal dinner.

Ingredients

Scale

1 pound mild Italian-style chicken or turkey sausage (casing removed)
1 tablespoon olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon dried Italian seasoning
5 cups butternut squash, peeled and cut into 1/2-inch cubes
14 ounces fire-roasted diced tomatoes
1 can (14 ounces) cannellini white beans, rinsed and drained
4 cups low-sodium chicken broth
2 cups fresh kale, chopped
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken sausage and cook, breaking it into crumbles, until browned and cooked through. Remove and set aside.
In the same pot, add the onion and cook until translucent, about 5 minutes.
Add the garlic and Italian seasoning, cooking for 1 minute until fragrant.
Stir in the cubed butternut squash, fire-roasted tomatoes (with juices), and chicken broth.
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the squash is tender.
Stir the cooked sausage and white beans back into the pot.
Add the kale and cook for 2-3 minutes until wilted.
Season with salt and pepper to taste and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup becomes too thick upon reheating, add a splash of chicken broth. For a vegetarian version, replace the sausage with soy-based crumbles and use vegetable broth.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 6g
Sodium: 750mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 38g
Fiber: 8g
Protein: 18g
Cholesterol: 45mg