Sausage & Kale Ragout

Sausage Ragout | Print

Sausage & Kale Ragout

This ragout recipe is versatile.  Serve it with or without a grain.  Colorful and full of protein and veggies. Ragouts (or ragus – which is how it’s pronounced) are generally slow cooked.  This is a fast & easy “go to” meal.  Want to go vegetarian?  Double the beans and leave out the meat.  Throw in more zucchini and kale.

  • Author: beckie
  • Prep Time: 25 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian


  • 2 Tbsp e.v. olive oil
  • 1 lb ground mild Italian sausage
  • 1 cup onion, diced
  • 1 Tbsp garlic, minced
  • 28 ounces cannellini beans, drained & rinsed
  • 20 ounces (~ 2 cups) canned diced tomatoes with juices
  • 6 ounces kale (~ 6 cups, 1 large head), roughly chopped
  • 2 medium zucchini, diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Parmesan cheese, grated – optional
  • red chili flakes – optional for spiciness


  • Bring a large pan to medium high heat, lightly coat the bottom of the pan with oil.  Add the sausage and onions and cook uncovered ~ 7-9 minutes or until sausage is done.  Add the garlic and cook until fragrant (~ 1-2 minutes).
  • Add tomatoes, beans, zucchini, salt and pepper and simmer 5 minutes.  Add kale and cook until 2-3 minutes or until wilted.
  • Add sea salt, red chili flakes, and Parmesan to taste.  Serve as is for a grain/starch free dinner or over pasta or rice.  Happy Eating!  Beckie


  • Don’t drain and rinse the beans if you want a thicker ragout.
  • Sear the zucchini first in a little butter until brown on the outside but still a touch soft in the middle.  Set aside on a plate and add back to pan when adding the kale.  This keeps it crispier and seared.


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Keywords: Ragout, Sausage Ragout, Keto, Gluten Free, Whole 30, Paleo

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Sausage & Kale Ragout

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