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Italian Sausage Kale Soup Recipe

Italian Sausage Kale Soup Recipe

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, Illinois
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: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

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).

Nutritional Facts

1 cup: 217 calories, 8g fat (2g saturated fat), 51mg cholesterol, 868mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 18g protein

Reviews for Italian Sausage Kale Soup

Sort By :
MY REVIEW
Reviewed Dec. 2, 2015

"5 star .. made this it was wonderful , i used sweet sausage & a chirzo combination , gave it some slight tang was delisiosso ! my new go to quick soup"

MY REVIEW
Reviewed Oct. 31, 2015

"This soup was Deeelicious! Even my picky eater rated it "excellent"! I did use only one lb. of regular Italian sausage as suggested by other reviewers; otherwise, followed the recipe exactly. It was full of flavor! Can't wait to make it again!"

MY REVIEW
Reviewed Apr. 20, 2015 Edited Nov. 2, 2015

"Wow - great light soup. I used mild Italian cooked chicken sausage sliced, onion & garlic powder. Added fresh & dried basil & oregano, also. Grated Parmesan cheese tops it off deliciously! Hubby was hoping for potatoes when I had substituted cooked quinoa. I substituted a fresh tomato immersion blended with chicken broth for the diced. Increased the chicken broth, too."

MY REVIEW
Reviewed Aug. 3, 2014

"This was a waste of ingredients and time. The soup was nearly inedible and the remainder is being dumped. It was tasteless even after I added fresh oregano and smoked paprika. I don't know how anyone could rate this 5 stars.SJS9"

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"

MY REVIEW
Reviewed Dec. 14, 2012

"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."

MY REVIEW
Reviewed Sep. 14, 2012

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

MY REVIEW
Reviewed Aug. 24, 2012

"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."

MY REVIEW
Reviewed Aug. 24, 2012

"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."

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Wine Pairings

Full-Bodied White Wine

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