Sausage and Kale Soup
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
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
Reviews
One of the best recipes that I've used! Always turns out great. Hot sausage makes it a little tastier if you like the spice!
This is a great winter soup! We used cannellini beans instead of chickpeas. We used mild sausage, but this mild soup could easily be made with spicier sausage for some heat. One of the best things is that it cooks up so quickly - making it easy to throw together in a hurry.
Excellent. I acquired some kale and found this recipe which we really enjoyed.
Great way to get people to eat and love this trendy green. The soup is fabulous, delicious, delightful, and disappears!
Fantastic soup! I highly recommend you try it.
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.
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 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!
Substitute tomatos with chile rotel...its delicious
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.