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Sausage Kale Soup

This zesty Italian soup is sure to become a favorite with your guests—just as it has with mine. The spicier the seasoning in the sausage, the better the soup. —Nancy Dyer, Grover, Oklahoma
  • Total Time
    Prep: 35 min. Cook: 20 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound uncooked Italian sausage 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

Directions

  • 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).
Nutrition Facts
1 cup: 192 calories, 13g fat (6g saturated fat), 38mg cholesterol, 512mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 8g protein.

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