Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons

Tuscan Ribollita with Kale, Italian Sausage, and Parmesan Croutons

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Our take on the beloved Ribollita is ideal for this time of year. Sweet Italian sausage adds intense flavor to the dish, but our favorite addition is the cheesy croutons—perfect for soaking up all that yummy broth!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Sweet Italian Pork Sausage

6 ounce


1 unit

Red Onion

2 clove


4 ounce


14 ounce

Diced Tomatoes

13.4 ounce

Cannellini Beans

1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1 ounce

Parmesan Cheese


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3924.592 kJ
Calories938 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber18 g
Protein45 g
Sodium1910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Halve, peel, and finely chop the onion. Peel and finely chop the carrot. Mince or grate the garlic. Remove and discard the ribs and stems from the kale, then coarsely chop the leaves. Drain and rinse the cannellini beans. Remove the sausage from the casings.


Heat a drizzle of oil in a large pot over medium-low heat. Add the onion, carrot, garlic, and ¼ teaspoon chili flakes (or less, to taste) to the pot. Season with salt and pepper. Cook, tossing occasionally, for 5-6 minutes, until the veggies have softened. Add the sausage and cook, breaking the meat up into pieces, until browned, for 3-4 minutes.


Add the diced tomatoes, cannellini beans, stock concentrate, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.


Prepare the Parmesan croutons: halve the ciabatta horizontally. Drizzle each side with olive oil and sprinkle with the Parmesan cheese. Place the ciabatta on a baking sheet and transfer to the oven for about 5 minutes, or until bread is toasted and cheese has melted.


Add the kale to the pot and cook, covered, until the kale has wilted, for about 3 minutes. Taste and season with salt and pepper, if necessary.


Cut the Parmesan croutons into cubes. Ladle the ribollita into bowls and top with the croutons so they soak up all the yummy broth! Enjoy!