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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 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


  • 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.
  • 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.
  • 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).

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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.