- 1 pound Johnsonville® Polish Kielbasa Split Rope 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
- 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.
- 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).
Reviews for Sausage and Kale Soup
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"Great recipe! I am delighted how well this turned out. Thank you for a great recipe!"
"Outstanding! Highly recommend. My husband and I love how quick and easy this recipe is!"
"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!"
"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"
"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."