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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.


  • 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


  • 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).

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Italian Sausage Kale Soup (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.