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Kale & Sausage Soup

a hearty soup perfect for fall with lots of good for you vegetables

Course Soup
Keyword hearty soup, kale and chickpea soup, kale soup, Portuguese Kale Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • 1 pound sausage Italian, turkey, Linguiça, chorizo
  • 1-2 tbsp vegetable oil
  • 1 onion or leek, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 1/4 tsp salt
  • 5-6 kale leaves, ribs removed and chopped (about 2 cups)
  • 1 1/2 cups shredded cabbage
  • 2 medium carrots, halved lengthwise and sliced quarter large carrots and use only 1
  • 1 medium sweet red bell pepper, seeded and diced
  • 1 quart chicken broth
  • 2 14.5 oz cans of chick peas, rinsed and drained
  • 1/4 cup Parmesan cheese, grated
  • water, as needed

Instructions

  1. If the sausage has a casing, remove it and cut or pinch apart into small pieces

  2. Prep all the vegetables

  3. Over medium heat, put the oil in the pan and once hot, add the sausage

  4. Once the sausage starts to brown, add in the onion, garlic cinnamon, allspice and salt. Stir around well to incorporate. Let simmer 4-5 minutes, stirring occasionally.

  5. Add in the kale, carrots, bell pepper and cook 2 or 3 minutes.

  6. Add the chick stock and enough water to cover all the vegetables by at least 1". simmer, uncovered for about 30 minutes over low heat.

  7. Add the chick peas and simmer 10 minutes longer. If teh soup is too thick for your tastes, add more water.

    Top with grated Parmesan for serving.

Recipe Notes

Red bell pepper adds color and nutrition, but part green, yellow or orange bell pepper can be substituted as well.  Choose a sausage your family likes and make the soup as spice, or not, as you prefer.  If you like potato, add some diced potato with the other vegetables.