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Sausage Kale Soup Recipe

Sausage Kale Soup Recipe photo by Taste of Home

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"This zesty Italian soup is sure to become a favorite with your guests - just as it has with mine," promises Nancy Dyer of Grove, Oklahoma. "The spicier the seasoning in the sausage, the better the soup."

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Sausage Kale Soup Recipe

Prep: 35 min. Cook: 20 min.

Yield: 8 Servings

35 20 55

Ingredients

1 pound uncooked Italian sausage links
3/4 cup chopped onion
1 Wright® Brand Bacon strip, diced

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2 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) chicken broth
2 cups diced potatoes
2 cups thinly sliced fresh kale
1/3 cup heavy whipping cream

Directions

Preheat oven to 325°. Place the sausages in a ungreased 15x10x1-in. baking pan; pierce casings. Bake 15-20 minutes or until fully cooked. Drain; set aside to cool.
Meanwhile, in a saucepan, saute onion and bacon 3 minutes or until onion is tender. Add garlic; saute 1 minute. Add water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.
Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and sausage to soup; heat through (do not boil). Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 192 calories, 13 g fat (6 g saturated fat), 38 mg cholesterol, 512 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Sausage Kale Soup in Quick Cooking March/April 1999, p52

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Sausage Kale Soup

Sausage Kale Soup

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(1-8) of 8 reviews

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Reviewed on Jun. 06, 2013 by rudylenak

good soup add some crushed red pepper

Reviewed on Dec. 02, 2012 by luckyladyky

So delicious I had to eat two bowls before freezing remainder! Next time though, I will use the bulk kind so I don't have to take off those tough casing: I lose too much sausage that way.

luckyladykly

Reviewed on Oct. 20, 2012 by grampyandgrumpy

take the sausage out of casings and crumble-can add some cayenne if not spicey enough.

Reviewed on Feb. 02, 2012 by chris and jenn

Now one of my favorites!

Reviewed on Jan. 06, 2012 by skittleslol

Hi i want to make this but it says to bake the sausage's in their castings. I got that, but it never says to take them out of the castings. Can you eat them in their castings? Help!

Reviewed on Jan. 05, 2012 by Milagros Betley

Love it!!!

Reviewed on Dec. 31, 2011 by estancia11880

This was a very tasty and easy soup. I made it with a wine and garlic chicken sausage from a local Fresh Market instead of the Italian sausage, and it turned out great!! Will certainly make it again!

Reviewed on Oct. 12, 2009 by bidygirl

Love this soup, very hardy, quick and easy to make, the spicier the better, great on a cold day!