Kalyn's Kitchen

Sausage and Kale Soup with Tomatoes

This is the printer-friendly page for an old soup recipe that’s no longer on the blog. Check out Instant Pot Sausage and Kale Soup to see a new lower-carb soup with these ingredients.

(Makes about 6 servings, recipe created by Kalyn) 

  • 1 large onion, chopped
  • 1 T olive oil, divided
  • 2 tsp. finely chopped fresh rosemary (or use 1 tsp. dried rosemary, crushed)
  • 1 T finely chopped fresh sage (or use 1 1/2 tsp. dried rubbed sage)
  • 1 T finely minced garlic
  • one 19.5 oz. package Turkey Italian Sausage
  • 10 cups chicken stock
  • two 14.5 oz. cans diced tomatoes, not drained
  • 1/4 cup tomato sauce (freeze the rest if you’re opening a can)
  • 1 tsp. Vegeta seasoning 
  • fresh ground black pepper to taste
  • 1 large bunch Red Russian Kale or other type kale, washed well and finely chopped
  • one 15 oz. can garbanzo beans, rinsed well
  1. Heat 2 tsp. olive oil in heavy frying pan over medium heat, then add chopped onion and saute 3-4 minutes, until onion is soft.
  2. Lower heat a little and add garlic, chopped rosemary, and chopped sage, and saute 2-3 minutes more.
  3. Put onion-herb mixture into large soup pot with 10 cups chicken stock and start to simmer.
  4. Add 1 more tsp. olive oil to frying pan and turn heat back to medium.
  5. Squeeze sausage out of casings and cook, breaking apart with metal turner, until sausage is browned and well broken apart.
  6. Add sausage to pot with simmering chicken stock.
  7. Add canned tomatoes and juice, tomato sauce, black pepper, and Vegeta seasoning if using.
  8. Simmer about 30 minutes over low heat.
  9. While soup simmers, wash kale, spin or shake dry, and finely chop into ribbons, then turn cutting board and chop again going the opposite way.
  10. Drain garbanzos into metal colander placed in the sink and rinse with cold water until no more foam appears.
  11. After about 30 minutes, add kale and garbanzos to simmering soup mixture.
  12. Simmer about 45 minutes more, until kale is completely softened, and all flavors are well blended.
  13. Serve hot. This would be great with freshly grated Parmesan added at the table.
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