Love this recipe! Easy and delicious plus my 7, 9, and 11 year olds love it too! Their home from school today with a cold and found this recipe doing a search kale soup. I made a vegetarian version using 32 ounces of vegetable broth in place of the chicken and 4 cloves of garlic, and added thyme, oregano, more red pepper flakes, carrots, a dash of sea salt...yum, yum, and YUM! Will do it next time with celery.

I tried this recipe and it turned out very good. I left out the potatoes and the result was what I was looking for, something light with healthy benefits for myself. I will make it again.

I'm kindof obsessed with this recipe. I like to add carrots & celery to mine, as well as a bay leaf and black pepper.
Great for winter and cold season - very healthy and hearty!
I'm in college, so I like to make a batch every so often and have leftovers for the week. Yum!

I loved this soup. I made a few slight adjustments. I added one more can of broth, a bayleaf and two cans of cannelinni beans. Hmmm Ummm good.

Made this as written and it was fantastic! Perfect on a cold day - easy, flavorful and quick!

Never able to do the recipe exactly as written--I used sweet Italian sausage because that was what I had. Crumbled sausage, and the recipe was spectacular. The second time I used more kale and it was even better

This became a staple in our house the first time I served it! Never thought I could get the kids to eat kale, but they ask for this soup all the time. I always use one sweet potato, which makes the soup a nice color and adds great flavor. Also I slice the chicken sausage and brown it before adding to the soup. Yum!

This is just like Caldo Verde, a Portuguese soup served frequently in Brazil. I made this soup and my Brazilian boyfriend was so excited that I made his favorite soup unknowingly! I used a spicy sausage available here in Louisiana to give it an extra kick. In Brazil, they serve it with a scoop of rice like gumbo. Delicious!

Very delicious soup! However, blender was broken so we didn't get to puree half the soup. Also, at the end we added one cup of water with one bullion cube because a lot of the broth evaporated. Once the bullion cube dissolved, we added a touch of heavy cream which helps blend the flavors together. And of course, we couldn't forget to top it off with freshly grated romano cheese.

I love this soup, so easy to throw together, delicious and satisfying, crusty bread and red wine make it a great easy cold evening supper!

Delicious, easy, quick, low fat, loaded with fiber and good for you! I usually add cannellini beans or garbanzo or use any greens that I might happen to have: Swiss chard, spinach, or beet greens. I sometimes use a nice spicy/smoky andouille or Spanish (not Mexican) chorizo. This is a type of Spanish Caldo Gallego and adapts well to many variations.

Made this with Imagine Veg Broth and Lightlife Gimme Lean Vegan sausage and it turned out great! My husband and I both loved it and it will definitely be added to my frequent recipes list! Yum :)

I just made this soup and Love it! I added a Bay Leaf and little cooking sherry. Delicious and easy to make.

I used veggie broth, russet potatoes and red onion, and forgot the red pepper flakes. Very yummy.

I love this soup, I make it South Beach Diet compliant by using cannellini beans instead of potatoes. Very very good.

This soup was very easy and pretty good. I will definitely make it again. I wasn't sure which potatoes were considered "waxy," so I just got regular russet potatoes and they worked fine.

I agree this soup is delicious and easy. I changed it to a vegetarian version by using vegetable stock and vegetarian Italian sausages (field roast brand found at whole foods). It was perfect and It will be made again!

This is one of the easiest, most de-lish soups I have ever made. Very hearty and satisfying. I added a little extra red pepper flakes and it gave it that perfect kick!