Hearty kale and sausage soup

    1 hour

    Kale is one of those leafy greens that we all should eat more of. This recipe incorporates kale into a hearty soup, that will lighten up your day. Serve with a crusty roll.

    47 people made this

    Serves: 6 

    • 1 dessertspoon cooking oil
    • 1 onion, diced
    • 2 (200g) bags chopped kale
    • 2 cloves garlic, finely chopped or to taste
    • 1 large carrot, chopped
    • 1 (410g) tin chick peas, drained
    • 1.4 litres chicken stock
    • 2 tablespoons crushed chillies or more to taste
    • salt and ground black pepper to taste
    • 225g pork sausagemeat, lightly spiced

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the oil in a large saucepan over medium heat. Cook the onion and kale in the hot oil until the kale is soft, about 10 minutes. Add the garlic, carrot and chick peas; cook together for about 5 minutes. Pour the chicken stock into the saucepan. Season with the crushed chillies, salt and black pepper. Simmer until the carrot and chick peas are tender, about 20 minutes.
    2. As the soup simmers, crumble the sausage into a frying pan over medium heat. Cook until entirely browned, breaking the sausage into small pieces with a wooden spoon as it cooks. Stir the cooked sausage into the soup just before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    This soup was great! I followed the recipe as written, but made it before work and put all into the slow cooker after cooking the kale down a little. I did not add the sausage, as the soup was flavorful and peppery without it, but will add some later for my husband, as he's more likely to eat it with the meat. I was uncertain at first, as I've tried kale and some other greens before and found them too bitter, but this soup was a wonderful way to get the health benefits of kale and the other vegetables without the disadvantages of canned, high sodium soups.  -  08 Jan 2010  (Review from Allrecipes US | Canada)


    A good, hearty soup to start. I ended up adding a few more things for flavor and heartiness. I added a tsp each of parsley, thyme and rosemary, doubled the garlic and added one cup of diced tomatoes in juice, a cup of white wine and a handful of chopped mushrooms. I also tossed in some chopped cooked kielbasa toward the end of cooking to add more protein. Yum!  -  12 Feb 2010  (Review from Allrecipes US | Canada)


    This recipe is excellent! I served it over brown rice, and added less broth, so it was more of a stew than a soup.  -  08 Feb 2010  (Review from Allrecipes US | Canada)