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Roberto Soup Recipe

Roberto Soup Recipe

A warm, rustic Italian-style soup made with sausage, tomatoes, beans, and kale. Cozy, hearty, slightly tangy, and perfect for cold evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 People
Course: Dinner, Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil Softens onions & garlic
  • 1 medium Onion diced Adds aroma & sweetness
  • 3 cloves Garlic minced Warm, deep flavor
  • 1 pound Italian sausage Sweet or spicy
  • 28 oz Whole tomatoes with juice Crush in pot
  • 15 oz White beans rinsed Cannellini preferred
  • 4 cups Chicken stock Broth base
  • 6 cups Kale chopped Wilts beautifully
  • 1 whole Lemon juiced Brightens flavor
  • ½ cup Parmesan cheese grated Extra for serving
  • — — Salt & pepper To taste

Equipment

  • 1 Large soup pot For cooking the whole soup
  • 1 Chef’s knife For chopping onions, garlic, and kale
  • 1 Cutting board Prep work
  • 1 Wooden spoon For stirring and breaking sausage
  • 1 Ladle For serving
  • 1 Small grater For Parmesan cheese

Method
 

Step 1:
  1. Warm olive oil in a large pot. Add diced onion and cook about five minutes until softened. Stir in minced garlic and cook one minute more.
Step 2:
  1. Add the sausage (casings removed). Cook while breaking it apart until browned, about 6–8 minutes.
Step 3:
  1. Pour in whole tomatoes. Crush them in the pot and let the mixture simmer for a few minutes.
Step 4:
  1. Add white beans and chicken stock. Bring to a gentle boil, then reduce heat and let it simmer.
Step 5:
  1. Stir in chopped kale. Let the soup simmer uncovered for at least 20 minutes.
Step 6:
  1. Squeeze in lemon juice. Taste and season with salt and pepper.
Step 7:
  1. Ladle into bowls, top with Parmesan, and serve with crusty bread if you like.

Notes

This soup stores well for up to 4 days and freezes for up to 3 months. Great with bread, grilled cheese, or a sprinkle of chili flakes.