Recipes and Cooking Spicy Sausage and Collard Soup 5.0 (1) 1 Review Don't toss your Parmesan cheese rind! Put that rind to good use by steeping it in this hearty soup to add flavor. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on October 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 1 pound spicy bulk Italian sausage 1 onion, chopped 1 red bell pepper, seeded and chopped 2 cloves garlic, minced 1 32 ounce carton reduced-sodium chicken broth 1 15 ounce can cannellini beans, rinsed and drained 1 14.5 ounce can diced tomatoes, undrained 1 4x1-inch Parmesan rind (optional) 1 bay leaf 1 teaspoon Italian seasoning, crushed 1 8 ounce bunch collard greens or kale, stemmed and chopped (5 cups) ½ cup chopped fresh basil Grated Parmesan cheese Directions In a 5-quart Dutch oven cook the first four ingredients (through garlic) over medium heat until sausage is browned, breaking into small pieces as it cooks. Add broth, beans, tomatoes, Parmesan rind (if using), bay leaf, and Italian seasoning. Bring to boiling. Reduce heat and simmer, covered, 20 minutes, stirring occasionally. Remove bay leaf and Parmesan rind, if using. Add collard greens. Return to boiling. Reduce heat and simmer, covered, about 10 minutes or until collards are tender. Remove from heat and stir in basil. Top servings with additional basil and Parmesan cheese. Collard Greens Prep Remove the inner stem of each collard leaf by cutting along each side of the stem with a sharp knife. Remove and discard the stem (or safe for another use). Chop the leaves into bite-size pieces. Rate it Print Nutrition Facts (per serving) 323 Calories 18g Fat 17g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 323 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 56mg 19% Sodium 1094mg 48% Total Carbohydrate 17g 6% Total Sugars 4g Protein 19g Vitamin C 37.4mg 187% Calcium 102mg 8% Iron 2.1mg 12% Potassium 507mg 11% Folate, total 41.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.