Sausage and Kale Soup Recipe

5 25 28
Sausage and Kale Soup Recipe
Sausage and Kale Soup Recipe photo by Taste of Home
Publisher Photo

Sausage and Kale Soup Recipe

Read Reviews
5 25 28
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 pound smoked kielbasa 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

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).
Originally published as Sausage and Kale Soup in Country Extra September 2007, p51

Nutritional Facts

1 cup: 187 calories, 11g fat (3g saturated fat), 22mg cholesterol, 706mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 7g protein.

  • 1 pound smoked kielbasa 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
  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

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Reviews forSausage and Kale Soup

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MY REVIEW
Paul User ID: 9226465 269853
Reviewed Jul. 23, 2017

"Fantastic soup! I highly recommend you try it."

MY REVIEW
7833louis User ID: 1040763 244985
Reviewed Mar. 6, 2016

"We found this recipe to be a complete meal and what a nice way to use kale! I am not a kale fan but am trying to find ways to include it in any recipe I can because it's so healthy. This is it. I've made this a few times now and each time I use a different meat. They're all wonderful."

MY REVIEW
CA-foodie User ID: 8616412 237308
Reviewed Nov. 13, 2015

"This was so good! I made a Niman Ranch kielbasa version for my husband and me, and a vegan version using Sprouts vegetable broth and extra red potato and kale for our daughter. Both were terrific. The soup was our entire meal. For the meat version, as usual I used homemade stock, which is so easy and so worth it. My slight variations based on ingredients on hand were to use a bunch of green onion plus a medium red onion. I also added half of a red bell pepper and extra mushrooms. I also started the potatoes in the microwave and finished them by sauteing for much longer than mentioned in the recipe. The result was earthy and delicious. Highly recommend!"

MY REVIEW
[email protected] User ID: 7564909 229567
Reviewed Jul. 14, 2015

"My family and I love this soup. I have made it a multiple times. Every time I make it I exclude the potatoes (personal preference). Otherwise I have followed the ingredients fairly close (once using italian sausage and another time I used frozen green beans as substitutes as that was what I had on hand). All of which turned out wonderful!"

MY REVIEW
radiateu2 User ID: 8260292 220627
Reviewed Feb. 16, 2015

"Substitute tomatos with chile rotel...its delicious"

MY REVIEW
middjett User ID: 7818954 219157
Reviewed Jan. 29, 2015

"Im not a soup person, so for me to give this 5 stars is really saying something. I did cook dried garbanzos, but as I did them in a pressure cooker (no pre-soaking) it took 20 minutes with a quick cool. I also used Johnsonville smokes sausage brots, and I used home canned tomatoes. I wish the recipe had the nutritional facts below it, but as I use mostly all home grown ingredients (not the sausage) I have a bit of control as to what goes in it. Ive made this a couple times now and will be making again a few times before spring hits. its a real tasty quick warm me up soup. I will be on the lookout for a meat with a less fat content to use, and then make up for the loss in flavor from the sausage with spices."

MY REVIEW
Deslick User ID: 8183849 216000
Reviewed Dec. 26, 2014

"Great recipe! I am delighted how well this turned out. Thank you for a great recipe!"

MY REVIEW
SidesPartyof3 User ID: 8087405 112831
Reviewed Nov. 9, 2014

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

MY REVIEW
seconomou User ID: 8080271 176068
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
pyrlgyrl User ID: 7085265 112814
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"

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