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

Italian Sausage Kale Soup Recipe

Read Reviews (8)
4.33 8
Publisher Photo
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

  • 1-1/2 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

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. 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.
  2. 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).
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.

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

Reviews for Italian Sausage Kale Soup(8)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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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.

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