Italian Sausage Kale Soup Recipes

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ITALIAN SAUSAGE KALE SOUP RECIPE



Italian Sausage Kale Soup Recipe image

This hearty Italian sausage kale soup recipe is ready in just 30 minutes! Keto kale soup is loaded with flavor, greens and a creamy broth.

Provided by Maya Krampf

Categories     Soup

Time 30m

Number Of Ingredients 8

1 tbsp Avocado oil
1 lb Ground Italian sausage
1 medium Onion ((diced; ~1 cup))
1/2 cup Carrots ((diced))
4 cloves Garlic ((minced))
6 cups Chicken bone broth ((or regular chicken broth))
5.5 oz Curly kale ((chopped, stems removed; ~1 bunch))
4 oz Cream cheese ((at room temperature; omit for dairy-free))

Steps:

  • Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
  • Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.
  • Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
  • Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.
  • Add the chopped kale and return the sausage to the pan. Simmer for 5 more minutes.
  • Turn off the heat. Immediately ladle out 2 cups (473 ml) of hot broth into a blender. Add the cream cheese, and blend until melted.
  • Return the broth and cream cheese mixture to the dutch oven and stir until smooth.

Nutrition Facts : Calories 564 kcal, Carbohydrate 10 g, Protein 33.8 g, Fat 43.6 g, SaturatedFat 10 g, Cholesterol 81.6 mg, Sodium 867.8 mg, Fiber 2.4 g, Sugar 3.8 g, ServingSize 1 serving

ITALIAN SAUSAGE KALE SOUP



Italian Sausage Kale Soup image

My mom dehydrates the last pick of tomatoes from her garden each fall-perfect for quick soups like this one. When I have time to prepare dried beans, I do-but don't worry if you don't. Canned beans are just as good. -Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium onion, chopped
8 cups chopped fresh kale
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup white wine or chicken stock
3-1/4 cups chicken stock (26 ounces)
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/4 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 868mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

ITALIAN SAUSAGE AND KALE SOUP



Italian Sausage and Kale Soup image

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. -Sarah Stombaugh, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

PRESSURE-COOKER ITALIAN SAUSAGE & KALE SOUP



Pressure-Cooker Italian Sausage & Kale Soup image

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. -Sarah Stombaugh, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese

Steps:

  • Select saute setting on an 8-qt. electric pressure cooker and adjust for medium heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Press cancel. Remove sausage; drain. Return sausage to pressure cooker. , Add the next 10 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. , Top each serving with cheese.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1105mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

KALE AND SAUSAGE SOUP



Kale and Sausage Soup image

Delicious spicy kale soup with sausage!

Provided by Husband053

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 15

3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water, or more as needed
1 large onion, chopped
5 cloves garlic, minced
5 sprigs fresh thyme
3 bay leaves
1 tablespoon dried sage, or more to taste
1 pound ground hot Italian sausage
4 red potatoes, or more to taste, chopped
1 large bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
  • Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g

CREAMY ITALIAN SAUSAGE AND KALE SOUP



Creamy Italian Sausage and Kale Soup image

We'll never give away the secret to the creaminess of our Creamy Italian Sausage and Kale Soup. Oh, wait. It's in the recipe. Never mind. Go ahead and take a peak at what makes our Creamy Italian Sausage and Kale soup stand out from the crowd.

Provided by My Food and Family

Categories     Festive 2019

Time 35m

Yield 8 servings, about 1 cup each

Number Of Ingredients 9

1 lb. Italian sausage
1 small onion, chopped
1 Tbsp. minced garlic
2 Tbsp. flour
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups (about 1/4 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1 qt. (4 cups) fat-free reduced-sodium chicken broth
6 cups torn stemmed kale leaves

Steps:

  • Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
  • Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended.
  • Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover.
  • Let stand 5 to 6 min. or until kale is softened.

Nutrition Facts : Calories 270, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

ITALIAN SAUSAGE AND ZUCCHINI SOUP



Italian Sausage and Zucchini Soup image

Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup uncooked orzo pasta

Steps:

  • In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

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