Kale ‘N Sausage Soup

J. White Harris


This makes a great soup for cold winter days. It’s easy to vary the taste of the soup by using different kinds of sausage: kielbasa, Italian sausage, country sausage, chorizo or what you have on hand. The kale and sausage make a tasty combination in this soup. I used Italian sausage for the soup today.


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6 to 8 servings
15 Min
40 Min
Stove Top


  • 8 oz
  • 1 large
    onion, chopped
  • 3 large
    cloves garlic, chopped
  • 1 tsp
    olive oil
  • 1 bunch
    fresh kale
  • 2 can(s)
    chicken broth
  • 4 c
  • 2 large
    carrots, peeled and sliced
  • 1 tsp
    dried leaf marjoram, crumbled
  • 1/2 tsp
    salt or to taste
  • 1/8 tsp
    pepper, or to taste
  • 1/2 c
    uncooked long-grain rice
  • ·
    chopped green onion, for garnish

How to Make Kale ‘N Sausage Soup


  1. Saute sausage in oil over medium heat until browned, about 5 minutes.
  2. Add onion and cook until translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 more minute.
  3. Remove stems from kale (do not discard), chop stems, and cut leaves into 1/2-inch pieces.
  4. Add choped kale stems, chicken broth, water, carrots, marjoram, salt, and pepper to sausage mixture. Bring to a boil. Lower heat; cover, and cook for 15 minutes longer.
  5. Add the kale leaves along with the rice to the pot. Bring to boil. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
  6. Garnish with chopped green onions and serve. Enjoy!!!

Printable Recipe Card

About Kale ‘N Sausage Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Dairy Free Wheat Free Soy Free
Other Tags: Quick & Easy Healthy

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