Sausage and Kale Soup with Tomatoes
Sausage and Kale Soup with Tomatoes will warm you up when the weather is just too cold!
Salt Lake is having a few weeks of below freezing temperatures, so a hearty and warming soup like this one seems perfect for the weather. I’m trying to stay upbeat about having a broken arm, and some hot soup like this could really help!
I first made this Sausage and Kale Soup with Tomatoes when it snowed in Salt Lake and I was home sick with that coughing thing teachers get each year from being around too many small people with germs. I didn’t feel much like cooking, so I was very glad to have soup in the freezer that I’d made in August when my garden was overflowing with Red Russian Kale.
In the soup I used my favorite turkey Italian Sausage, and also added some fresh herbs from my garden. There must be a thousand variations on soups like this with sausage, kale, and beans, but I thought this version was delicious.
How to Make Sausage and Kale Soup with Tomatoes:
(Scroll down for complete recipe with nutritional information.)
- Start by sauteeing chopped onion in olive oil for a few minutes, then add garlic, finely chopped fresh rosemary, and sage and saute a few minutes more.
- I squeezed the sausage out of the casings and browned well before adding it to the soup. Any type of flavorful sausage would work, but I used my favorite turkey Italian Sausage for this soup.
- Red Russian Kale might have been my favorite garden crop this year. I don’t like long stringy pieces of greens in soup, so I chopped it fairly well. You could use any variety of kale, but some of the more curly types will require a bit longer cooking time.
- The soup simmered for about 30 minutes with the onions, herbs, sausage, chicken stock, and tomatoes.
- Then I added the chopped kale and garbanzos and simmered for about 45 minutes more.
More Ideas for Cooking with Kale:
Kale and Red Cabbage Slaw from Kalyn’s Kitchen
Kale and Red Onion Savory Breakfast Squares from Kalyn’s Kitchen
Russian Kale in Portugese Soup from Calendula and Concrete
Sausage and Kale Soup with Tomatoes from Kalyn’s Kitchen
Rustic Red Kale and White Bean Soup from Fat Free Vegan Kitchen
Instant Pot Zuppa Toscana Soup from Kalyn’s Kitchen
Red Kale Pesto from I Heart Kale
Sausage and Kale Mock Lasagna from Kalyn’s Kitchen
Kale and Sweet Pea Soup with Mint from She’s in the Kitchen
- 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 (see notes)
- 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 (see notes)
- 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
- 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.
- Lower heat a little and add garlic, chopped rosemary, and chopped sage, and saute 2-3 minutes more.
- Put onion-herb mixture into large soup pot with 10 cups chicken stock and start to simmer.
- Add 1 more tsp. olive oil to frying pan and turn heat back to medium.
- Squeeze sausage out of casings and cook, breaking apart with metal turner, until sausage is browned and well broken apart.
- Add sausage to pot with simmering chicken stock.
- Add canned tomatoes and juice, tomato sauce, black pepper, and Vegeta seasoning if using.
- Simmer about 30 minutes over low heat.
- 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.
- Drain garbanzos into metal colander placed in the sink and rinse with cold water until no more foam appears.
- After about 30 minutes, add kale and garbanzos to simmering soup mixture.
- Simmer about 45 minutes more, until kale is completely softened, and all flavors are well blended.
- Serve hot. This would be great with freshly grated Parmesan added at the table.
Amount Per Serving: Calories: 493Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 1793mgCarbohydrates: 39gFiber: 8gSugar: 13gProtein: 40g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this soup would be a great choice for the original South Beach Diet or any other low-glycemic eating plan. Soup with garbanzo beans would be too high in carbs for a low-carb diet, but you could make a good low-carb variation by replacing the beans with 1 1/2 cup of frozen cauliflower rice.
Find More Recipes Like This One:
Use Soup Recipes to find more like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.