• Kierstin Tonic

Sausage and Collard Green Soup with Cannellini Beans

It’s Fall y’all! Time to pull out those comforting and warm recipes that nourish the soul. This crock-pot meal has become one of my favorites. It puts a different spin on the usual collard greens. Adding the beans and sausage make for a hearty soup that goes great with cornbread or a nice crusty Italian loaf.


1-2 bunches of fresh Collard Greens

1 package of Italian Turkey Sausage

1 can of Cannellini Beans (rinsed & drained)

½ yellow onion

1-2 small potatoes

½ tbs of Recaito or Sofrito

Minced garlic

Chicken Bullion

Garlic Powder

Onion Powder

Red Pepper Flakes

That Damn Spice – The OG (click here for my article on Chef Jason Moss, creator of That Damn Brand)

1 Tbs. Olive Oil

Start by chopping the onion and adding it to the skillet with olive oil, minced garlic and recaito. Sauté until just about translucent. Then add sausage (out of the casing) and sauté until browned.

Make sure your collards are cleaned and rough chopped. (No need to be perfect but you don’t want large leaves in your soup.) Add them into the crock-pot with the sausage and onion mixture, seasonings, and potatoes. Then add water. Set your crock-pot on 4-6 hours. Add the beans about ½ hour before your soup is done.

And there you have it! A crock-pot full of Fall flavor! Enjoy!

Author: Kierstin Tonic

Writer, Blogger, Entrepreneur

Novice Cigar Aficionado

Classy Curser

Most importantly, Mommy

IG & FB: @ktonicwrites

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