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

Sausage and Kale Soup Recipe

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This is my family’s absolute favorite soup, and I can have it on the table in 30 minutes. I usually double the recipe, as the flavors blend and make the soup even better the next day.—Dawn Rohn, Riverton, Wyoming
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 15 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
  • 3 medium Yukon Gold or red potatoes, chopped
  • 2 medium onions, chopped
  • 2 tablespoons olive oil
  • 1 bunch kale, trimmed and torn
  • 4 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 carton (32 ounces) chicken broth

Directions

  1. In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.
  2. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).
Originally published as Sausage and Kale Soup in Country Extra September 2007, p51

Reviews for Sausage and Kale Soup

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 9, 2014

"Outstanding! Highly recommend. My husband and I love how quick and easy this recipe is!"

MY REVIEW
Reviewed Nov. 7, 2014

"great recipe! I did use both kale and escarole, organic beef stock, and a bag of frozen veggies-used frozen squash instead of potato- added organic chicken sauasage with spinach-healthy and yummy!"

MY REVIEW
Reviewed Jul. 22, 2014

"Loved this recipe. I usually make my own chicken stock because I like to control the sodium content but I used store bought. I also used white beans and fully cooked bratwurst. This was excellent, everyone loved it. I sauteed the garlic and onion for 5 minutes with the EVOO then I added potatoes and bratwurst and let it go for about 5 minutes. Then I added the kale for about 2 minutes and then dumped everything else in at once. Quick, easy and delicious"

MY REVIEW
Reviewed Jun. 19, 2014

"The soup turned out awesome. I accidently used diced tomatoes with chili peppers and I used a hot sausage in the recipe. Gave it a bit of an extra kick. Yum. Definitely a keeper."

MY REVIEW
Reviewed Jun. 16, 2014

"Great recipe! My only modification has been to use turkey kielbasa....due to dietary considerations. After a couple disastrous tries, I found a pretty good turkey kielbasa....made by Butterball. Their website will tell you who in your area carries it."

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