Italian Sausage Kale Soup Recipe
- 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
- 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).
1 cup: 217 calories, 8g fat (2g saturated fat), 51mg cholesterol, 868mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 18g protein.
Reviews for Italian Sausage Kale Soup
"I love this recipe. I have made it once a week for the last five weeks. Very versatile - I have swapped out ingredients based on what I have on hand. Sometimes spinach for the kale, sometimes white northern beans for the cannellini beans. I have also made it with italian pork sausage, but have also used Italian sausage versions of turkey, chicken and tofu. All held up well. The only other regular change that I make is using fire roasted diced tomatoes. It adds just a bit of heat, not too much, especially since I use mild Italian sausages. I saw other comments about the broth, I have not felt the need to double the broth."
"This was pretty good. I'm trying to eat more Kale and this was a good way to eat it."
"Made this and loved it! I tweaked it a little to suit my family's preferences. I used canned tomatoes with Italian seasonings, eliminated the sun dried tomatoes & white beans, and added half a box of ditalini pasta and about 2 cups chopped carrots. I also doubled the amount of broth. Really tasty!"
"This soup was Deeelicious! Even my picky eater rated it "excellent"! I did use only one lb. of regular Italian sausage as suggested by other reviewers; otherwise, followed the recipe exactly. It was full of flavor! Can't wait to make it again!"
"Wow - great light soup. I used mild Italian cooked chicken sausage sliced, onion & garlic powder. Added fresh & dried basil & oregano, also. Grated Parmesan cheese tops it off deliciously! Hubby was hoping for potatoes when I had substituted cooked quinoa. I substituted a fresh tomato immersion blended with chicken broth for the diced. Increased the chicken broth, too."
"This was a waste of ingredients and time. The soup was nearly inedible and the remainder is being dumped. It was tasteless even after I added fresh oregano and smoked paprika. I don't know how anyone could rate this 5 stars.SJS9"
"This is a very good soup, and so healthy. After reading reviews, I took advice and doubled the broth and cut sausage to 1 lb. Since this is supposed to be Italian, I added a 1/4 cup each of chopped fresh basil and oregano. This is very delicious. I used a combination of hot and mild sausage. It liked it but it was too hot for my wife. So next time, just mild sausage and no pepper flakes. I can always add them to my servings."
"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."