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Italian Sausage Kale Soup Recipe

Italian Sausage Kale Soup Recipe photo by Taste of Home

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My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. If I don't have time to prepare dry beans, canned beans work just as good. —Lori Terry, Chicago

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Italian Sausage Kale Soup Recipe

Prep: 15 min. Cook: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

1-1/2 pounds Italian turkey sausage links, casings removed
1 medium onion, chopped
8 cups chopped fresh kale
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup white wine or chicken stock
1 carton (26 ounces) chicken stock
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/4 teaspoon pepper

Directions

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Drain, reserving 1/4 cup drippings; set sausage aside. Saute kale in reserved drippings until wilted. Add garlic and, if desired, pepper flakes; cook for 1 minute. Add wine; cook 2 minutes longer.
Stir in the stock, beans, diced tomatoes, dried tomatoes, pepper and sausage mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 217 calories, 8 g fat (2 g saturated fat), 51 mg cholesterol, 868 mg sodium, 15 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Italian Sausage Kale Soup in Healthy Cooking August/September 2012, p50

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Italian Sausage Kale Soup

Italian Sausage Kale Soup

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(1-7) of 7 reviews

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Reviewed on Jan. 21, 2013 by al2476

Hearty soup, easy to prepare.

Reviewed on Jan. 06, 2013 by lizzitish

This was wonderful soup; however, 26 oz. of chicken stock was not enough. I'm thinking that is an error. I doubled the chicken broth. I did used canned broth, not stock and the soup was very delicious. My lunchers all asked for the recipe! Confession: I used regular sweet Italian Sausage!

Reviewed on Jan. 01, 2013 by C-cindy

Too many ingredients that weren't on hand

Reviewed on Dec. 14, 2012 by ragdog

This is definitely our favorite soup. I freeze it in Ziploc bags. I used one pound of Italian sausage, doubled the red pepper flakes, used two cans of diced tomatoes and added a cup of whole kernel corn.

Reviewed on Sep. 14, 2012 by holdosh01

Used 1 lb of pork sausage and added extra chicken broth. My family likes soup soupier! Everyone loved it!

Reviewed on Aug. 24, 2012 by dfausnacht

I made it with one pound sausage instead of one and a half, and there was still plenty of juice in which to cook the kale. I also used fresh tomatoes, which was a really nice addition.

Reviewed on Aug. 24, 2012 by dfausnacht

I made it with one pound sausage instead of one and a half, and there was still plenty of juice in which to cook the kale. I also used fresh tomatoes, which was a really nice addition. The pepper flakes added a good kick.