Sausage and Kale Soup

As most of my friends know, I’m a big fan of Hale and Hearty soups. It could be considered an unhealthy obsession if soup weren’t good for you. So it means a lot when I say that my favorite—second only to Creamy Tomato with Pasta and Meatballs—is Portuguese Kale and Sausage Stew. With CSA kale, I decided to try to make my own version from The Eat Local Cookbook (also my source for a kale chips recipe). —Josie Rubio

{Recipe after the jump}

To make this recipe more like Hale and Hearty’s version, I added Goya white beans and some potatoes to the recipe below. Though I used Italian sausage, I’d like to try to make this again with spicy Hungarian kolbász.

The resulting soup was flavorful and delicious, though Hale and Hearty’s soup magic eludes me. I served it with a glass of Portuguese white wine on a tablecloth my grandmother brought from a trip to Portugal, to make up for the lack of real Portuguese sausage in the dish.

Sausage and Kale Soup

Cooking time: 45 minutes

Serves 4-6


  • 4-6 red potatoes, diced
  • 1 lb Italian sausage or chorizo
  • 1 tablespoon olive oil
  • 4-6 garlic cloves, finely diced
  • 1 bunch kale, chopped
  • 3 cups chicken stock
  • 1 16-ounce can white beans, drained


Boil the potatoes until tender, about 15-20 minutes. Meanwhile, cut the sausage into bite-size pieces and fry over medium-high heat until browned and cooked. Remove the sausage from the pan and add 1 tablespoon olive oil. Gently sauté the diced garlic cloves, then add and sauté the kale until tender. Then add the chicken stock, beans and potatoes. Simmer for about 20 minutes.


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