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Sausage and Kale Soup

 Sausage and Kale Soup
This is my family‚Äôs 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
15 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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).