Sausage Kale Soup

It’s almost that time of year when you’ll head out to your garden and see that the kale is ready – now! Or maybe you’re like me, head to the farmer’s market and see how fresh and healthy the kale looks. You buy it, but now what? This healthy recipe is a great use of your kale, and it is absolutely delicious too!

While frozen is good too, fresh kale always tastes the best!


  • 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 oz.) chicken broth
  • 2 cups diced potatoes
  • 2 cups thinly sliced fresh kale
  • 1/3 cup heavy whipping cream

Place the sausages in an ungreased 15 in. x 10 in. x 1 in, baking pan; pierce casings. Bake at 350 degrees for 15-20 minutes or until fully cooked. Drain; set aside to cool.

Meanwhile, in a sauce pan, sauté onion and bacon for 3 minutes or until onion is tender. Add garlic; sauté for 1 minute. Add water, broth, and potatoes; bring to a boil. Reduce heat; cover and simmer for 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). Yield: 8 servings (2 quarts).

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