Print Options

Back to Italian Sausage Kale Soup >

Include these items:

Select reviews >

Taste of Home Logo

Italian Sausage Kale Soup

Italian Sausage Kale Soup
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
8 ServingsPrep: 15 min. Cook: 20 min.

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).
© Taste of Home 2013

2 of 2

Italian Sausage Kale Soup (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013