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Sausage and Kale Soup

Total Time

Prep: 15 min. Cook: 25 min.

Makes

14 servings (3-1/2 quarts)

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
Sausage and Kale Soup Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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