Sausage and Kale Soup

I work for a foundation which is committed to providing financial support to research for a cure, creating awareness, and helping cystic fibrosis patients in the here and now. This is one of my husband's favorite recipes. I end up adding other veggies sometimes depending on what I have in the fridge as well.

by Etsuko M.

Nutrition information

Servings: 6

Amount per serving

  • 380
  • 1090 mg
  • 27g
  • 131mg


  • 1 lb turkey sausage
  • 2 Tbsp olive oil
  • 1 bunch of organic kale, washed and roughly chopped, removing woody stems
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 bay leaf
  • 1 1/2 qt organic chicken stock
  • 1 can(s) cannellini beans, rinsed and drained
  • Add All Ingredients

Recipe tips and notes

Tip from Suzanne Michel: May be beneficial to use regular chicken stock.


Step 1
Heat 1 tablespoon of olive oil in a large pot over medium high heat.

Step 2
Remove casing from the turkey sausage and cook until browned, breaking it up into bite-size pieces with a wooden spoon, about 7 minutes.

Step 3
Remove from pan and set aside to drain on paper towels.

Step 4
Add additional 1 tablespoon of olive oil to pan and add the onion, a pinch of salt & coarsely ground black pepper. Sauté until soft, about 4 minutes.

Step 5
Add garlic and sauté for an additional minute.

Step 6
Add carrots, celery and bay leaf. Sauté until soft, about 4 minutes.

Step 7
Add chicken stock, scraping up any browned bits on the bottom of the pan.

Step 8
Return sausage to the pot, bring soup to a boil, then lower the heat to medium low and simmer for 20 minutes.

Step 9
Add kale and beans and allow to simmer for an additional 10 to 12 minutes, or until kale is tender.

Step 10
Salt and pepper to taste.