- 1 pound uncooked Johnsonville® Mild Italian Sausage Links links
- 3/4 cup chopped onion
- 1 bacon strip, diced
- 2 garlic cloves, minced
- 2 cups water
- 1 can (14-1/2 ounces) chicken broth
- 2 cups diced potatoes
- 2 cups thinly sliced fresh kale
- 1/3 cup heavy whipping cream
- Preheat oven to 325°. Place the sausages in a ungreased 15x10x1-in. baking pan; pierce casings. Bake 15-20 minutes or until fully cooked. Drain; set aside to cool.
- Meanwhile, in a saucepan, saute onion and bacon 3 minutes or until onion is tender. Add garlic; saute 1 minute. Add water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.
- Cut sausages in half lengthwise, then into 1/4-in. slices. Add kale, cream and sausage to soup; heat through (do not boil). Yield: 8 servings (2 quarts).
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage Kale Soup
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Fantastic! Easy! Delicious! I doubled the water, broth, and whipping cream. I used gnocchi instead of potatoes.
The flavor of this soup is delicious and then some. My only regret is that I did not double the recipe. This may become our favorite soup.
I have been making my own version of this soup for about 8 years now. You can't go wrong with this combination of main ingredients. It is my husband's favorite soup and he requests it all the time. A good way to get the men to eat soup. And yes, I played around trying to duplicate that 'Italian restaurant' favorite also. I do not use any milk at all as the potatoes will add some starchy consistency. You can also slice the potatoes, like the restaurant version. I buy the ground sausage instead of links and just cook on stove top in the soup pot...less dishes to wash. There are never leftovers to freeze in my house!
Looks exactly like the picture and it tastes amazing! I used a little whole milk instead of the heavy cream. And my 18 year old daughter loves it! I would definitely recommend this recipe!
My husband loves to eat this soup at a very well known italian resteraunt, so when I found that I could make it at home, I jumped at the chance! I made this in my crockpot and let it cook on low all day for about 8 hours and then I added the kale and let it sit on the "keep warm" setting until we were ready eat dinner a couple of hours later. It worked beautifully! My husband remarked that this recipe was more flavorful and heartier then the soup he loves at the italian resteraunt! I plan on making this again soon and freezing the left overs of this current batch for another day. (Field Editor)