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Italian Sausage Kale Soup Recipe
Italian Sausage Kale Soup Recipe photo by Taste of Home

Italian Sausage Kale Soup Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 1 package (19-1/2 ounces) 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
  • 3-1/4 cups chicken stock (26 ounces)
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 teaspoon pepper

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.

Directions

  1. In a 6-qt. stockpot, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon.
  2. Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer.
  3. Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until kale is tender. Yield: 8 servings (2 quarts).
Originally published as Italian Sausage Kale Soup in Healthy Cooking August/September 2012, p50

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.

Full-Bodied White Wine

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

Reviews for Italian Sausage Kale Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 20, 2014

This is a very good soup, and so healthy. After reading reviews, I took advice and doubled the broth and cut sausage to 1 lb. Since this is supposed to be Italian, I added a 1/4 cup each of chopped fresh basil and oregano. This is very delicious. I used a combination of hot and mild sausage. It liked it but it was too hot for my wife. So next time, just mild sausage and no pepper flakes. I can always add them to my servings.

MY REVIEW
Reviewed Oct. 14, 2013

I love warm and thick soups and this was wonderful. I made a vegetarian version by adding turnips and parsnips instead of the sausage and it was just perfect. Delicious and hearty for a belly warmer as the leaves outside are falling. I never really used kale in soup before, so am glad I found this recipe.

MY REVIEW
Reviewed Jan. 21, 2013

Hearty soup, easy to prepare.

MY REVIEW
Reviewed Jan. 6, 2013

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!

MY REVIEW
Reviewed Jan. 1, 2013

Too many ingredients that weren't on hand

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