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Kale and Sausage Soup

Total Time

Prep: 25 min. Cook: 1-1/4 hours


12 servings (3 quarts)

Several years ago, I had a dish in a local restaurant that was so good I was determined to duplicate it at home. I played with the recipe until I finally got it right. That gratifying experience sparked my interest in creating tasty dishes like this.—John Croce Jr., Yarmouth, Massachusetts


  • 1 pound bulk pork sausage
  • 2 medium onions, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cups water
  • 3 teaspoons chicken bouillon granules
  • 10 cups chopped fresh kale
  • 3 medium potatoes, peeled and cubed
  • 2 cans (15-1/2 ounces each) kidney beans, rinsed and drained


  1. In a Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1 minute longer. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour.
  2. Add potatoes and cook for 10-15 minutes or until tender. Add beans; heat through.
<B>Editor's Note:</B> Fresh spinach may be used in place of kale. Add it along with the beans.

Nutrition Facts

1 cup: 185 calories, 10g fat (3g saturated fat), 14mg cholesterol, 643mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 7g protein.

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