Kale Sausage Soup, 3 Best Recipes you Should Try
Author: Naufal - Friday, 16 Sept 2016

Kale is one among the superfoods. It is known for its nutritional substance it has. One of the ways to cook kale is to turn it into a soup. And here, we have three recipes that will inspire you to turn this superfood into delicious superfood.
Kale Sausage Soup Recipe #1
Ingredients:
- ¼ teaspoon red pepper flakes, crushed
- 1 tablespoon olive oil
- 1 diced onion
- 1 ½ pounds potato, peeled and cut into a half inch chunks
- 2 minced cloves of garlic
- 3 cans of low sodium chicken broth
- 12 ounce smoked chicken sausage, cut into a half inch half moons
- 12 ounces kale stemmed and shredded
Steps:
- Heat oil in a large pot over medium heat
- Add, cook and stir onion for 2 – 3 minutes
- Add red pepper flakes and garlic, cook for 1 minute until fragrant
- Add broth and potatoes, bring to a boil
- Lower the heat, simmer until the potatoes become tender
- Puree half the soup in a blender
- Return it to the pot, add sausage and kale
- Simmer for 10 – 15 minutes until the kale is wilted
Kale Sausage Soup Recipe #2: Sausage, Potato and Kale Soup
Ingredients:
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano, dried
- 1 onion, chopped
- 1 pound Italian sausage
- 2 cups kale, torn to pieces
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 3 cups cubed potatoes
- 4 cups half-and-half
Steps:
- Over medium high heat, heat a large soup pot
- Turn sausage into crumble, put into the pot. Cook and stir for about 10 minutes or until it turns brown
- Drain and remove grease
- Stir oregano, milk, onion, red pepper flakes, chicken broth, potatoes and half and half into the sausage. Bring the mixture to boil the lower the heat
- Simmer for 30 minutes or until the potatoes become tender
- Season the mixture with black pepper
- Put kale into the mixture, simmer for 10 – 15 minutes
- It is ready to serve
Kale Sausage Soup Recipe #3: Kale Sausage Soup with Tomatoes and Chickpeas Recipe
Ingredients:
- 1/2 cup Parmesan cheese, grated
- 1/2 pound mild Italian sausage
- 1/2 teaspoon dried oregano or 2 sprigs of oregano
- 1/2 teaspoon black pepper
- 1 15-ounce can of chickpeas, drained
- 1 28-ounce whole peeled and chopped tomatoes
- 2 bay leaves
- 3 cups sliced onions
- 5 teaspoons minced garlic
- 6 cups kale, stems removed and sliced into half an inch wide pieces
- 8 cups chicken stock
- Olive oil
- Salt
Steps:
- Heat the sausage in a large pot over medium or medium low heat
- Turn the sausage into clumps; cook it until the color becomes light brown. Let the fat comes out, if not, add a tablespoon of olive oil
- Remove the sausage from the pot. The pot should have a tablespoon of oil or fat in it, if not you should add more
- Put the onions to the pot, cook for 7 – 8 minutes or until translucent
- Add minced garlic, cook for another minute
- Add pepper, bay leaves, stock, oregano and tomatoes
- Simmer the mixture over high heat, then reduce to low and maintain a simmer for the next 15 minutes
- Add sausage, chickpeas and kale to the mixture; cook for 15 – 20 minutes or until the kale tenders. Add salt
- Garnish the soup with Parmesan cheese
Write a comment