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Sausage and Kale Soup

Try serving this easy, hearty kale soup recipe as the main course of a light meal. Our soup will not only warm you up, but it will also give you the countless health benefits of leafy kale.

  • Prep:
  • Total Time:
  • Servings: 4
Sausage and Kale Soup

Source: Everyday Food, January/February 2004

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red-pepper flakes
  • 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 bunch kale (12 ounces), stemmed and shredded
  • 12 ounces smoked chicken sausage, cut into 1/2-inch half moons

Directions

  1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

  2. In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Reviews (19)

  • Tori 5 Mar, 2013

    This is a great recipe! I used turkey keilbasa, and added white beans and mushrooms ( sauteed with the onions and garlic) , fantastic! One of my favorites now.

  • UmiLove3 24 Jan, 2013

    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.

  • tanya robinson59 16 Jan, 2013

    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.

  • Briana Chene 12 Jan, 2013

    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!

  • petsmom7 8 Dec, 2012

    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.

  • sbmulqeen 14 Oct, 2012

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

  • janmaus 25 Nov, 2011

    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

  • 4dinner 28 Oct, 2011

    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!

  • lilycook 4 Oct, 2011

    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!

  • ammartineau 26 Sep, 2011

    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.

  • annmccaskey 1 Sep, 2011

    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!

  • Peter Pumpkin 13 Jul, 2011

    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.

  • Veggie4life55 11 Mar, 2011

    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 :)

  • kzwierstra 10 Feb, 2011

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

  • sara_h 3 Aug, 2010

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

  • Dark4617 12 Jan, 2010

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

  • klm98 23 May, 2009

    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.

  • kreamy 11 Jan, 2009

    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!

  • Talulasvoodoo 1 Dec, 2008

    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!

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