Penne with sausage, white beans, and kale

Total Time
30 min
10 min
20 min
Spicy turkey sausage is what gives this streamlined pasta-and-bean supper its hearty flavor. Add kale for texture and color and you’ve got comfort food at its delicious, nutritious best.


uncooked penne

½ pound(s)

olive oil

2 tsp

uncooked turkey sausage(s)

½ pound(s), hot Italian link variety, casings removed

uncooked kale

¾ pound(s), 1 (3/4 pound bunch), stems removed and leaves coarsely chopped

canned chicken broth

14½ oz, (1 can)

plum tomato(es)

4 medium, diced

table salt

¼ tsp

black pepper

¼ tsp

canned cannellini beans

15½ oz, (1 can), rinsed and drained

grated Parmesan cheese

¼ cup(s)


¼ cup(s)


  1. 1 Cook penne according to package directions.
  2. 2 Meanwhile, heat oil in 12-inch nonstick skillet over medium heat. Add sausage and cook, breaking it apart with wooden spoon, until sausage is no longer pink, about 5 minutes. Add kale in batches, the broth, tomatoes, salt, and pepper; bring to boil. Reduce heat and simmer until kale starts to wilt, about 4 minutes. Add beans and simmer, uncovered, about 5 minutes longer.
  3. 3 Add pasta to skillet. Cook, stirring occasionally, until well mixed, about 1 minute. Serve sprinkled with Parmesan and basil.
  4. Serving size: 1 cup pasta mixture and 2 teaspoons cheese


To quickly strip the leaves from kale, Swiss chard, or collards, work with one leaf at a time and hold it by the stem. Using the thumb and forefinger of the other hand, pinch the stem and pull down to easily remove the leaf.

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