Ingredients

• 1 tbsp olive oil
• 12 oz Italian turkey or chicken sausage (mild or hot, casings removed)
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp fennel seeds (crushed—essential for authentic flavor!)
• 1 (14.5 oz) can diced tomatoes, no salt added
• 4 cups low-sodium chicken broth
• 1 (15 oz) can white beans (cannellini), rinsed
• 2 cups chopped kale or spinach
• 1 tsp dried oregano
• ½ tsp dried basil
• Sea salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan or nutritional yeast

PRO TIP: For extra umami, add 1 tbsp tomato paste with the garlic—or a Parmesan rind while simmering (remove before serving).

Instructions

Heat olive oil in a Dutch oven over medium-high. Add sausage; cook 5–6 min, breaking into crumbles, until browned. Remove with slotted spoon; set aside.
In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add garlic and fennel seeds; cook 1 min.
Stir in tomatoes (with juice), broth, oregano, and basil. Bring to a simmer.
Return sausage and add beans. Simmer 15 min to meld flavors.
Stir in kale/spinach; cook 3–4 min until wilted.
Season with salt & pepper. For creamier texture, mash ¼ cup beans and stir in.
Serve hot, topped with Parmesan or nutritional yeast.