Italian Sausage Kale Soup

Kale is just so good for you.   My mission at our house is how can my husband and I get more vegetables in.  (Especially my hubby.)   I really try to get some green action in at every meal.  I just know that I am getting so many vitamins and nutrients when I eat a variety of vibrant colored vegetables.

Kale is packed full of iron, calcium, Vitamin A, Vitamin K  and Vitamin C.  Kale is a great source of calcium and full of antioxidants that protect against many types of cancer.

Sauteed kale is not appealing to my husband.  So I wanted to come up with a way that he’d enjoy eating kale too.  So combining kale with the savory taste of italian sausage was a total win.

This soup is easy to make and is a lunch time staple at our house.  The sausage and chicken broth really provide a satiating feeling.  And of course, the kale is snuck in there to add additional nutrition.


1 pound italian sauage – (You can use either lose or links.  Both work)
2 slices of bacon – chopped into bite sized pieces
1 small onion -diced
2 cloves of garlic – minced finely
3 cups chicken broth
1 cup water
1 tsp sea salt
1 tsp red pepper flakes
2 cups of peeled and diced potatoes (Use turnips if watching carb count)
2 to 3 cups of kale – peeled from the stem and torn into smaller pieces


I use a dutch oven or soup pot to make this recipe.  I start by browning the sausage in the container I’m going to use to make the soup.  Cook the sausage until it’s done and remove from the pot.   If I am using links I just cook them fully and slice them into bite sized pieces.

I add a some butter or palm kernal oil and start cooking the bacon pieces until they get a crisp to them.  Then I add the onion and cook for about 5 minutes.   The garlic goes in and I cook for 1 more minute.  I’ll pour in the chicken broth and water and give everything a good stir.  This is the time to scrape the bottom and get a bit of extra good flavor into the soup.  I cover the pot and bring everything to a boil.

Once it’s boiling, I add in the potatoes (or turnips), salt and red pepper flakes.  I cover the pot and bring it back up to a boil.  Then I reduce the heat and  simmer for 5 minutes.  After 5 minutes, I add in the kale.  The cover goes back on the pot and I continue to simmer the soup for 10 more minutes.  Check your potatoes or turnips with the puncture of a fork.

Great to have for dinner or the next day as left overs.