Kale Sausage Soup, 3 Best Recipes you Should Try

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