Easy kale soup packed with greens, low-fat chicken sausage, and potato.
Related: We love this delicious lentil soup!
We down this soup every time we make it. I think I’ve even caught Adam with the ladle and not a regular-size spoon. Not that I’m judging — I did the same thing when he wasn’t looking.
How to Make Kale Soup in 30 Minutes
This soup comes together in no time. Here’s how we do it:
We cook onions with a little oil and butter then add garlic and a pinch of red pepper flakes. Then we throw in sliced chicken sausage — it’s already cooked, so it makes things extra easy — as well as chicken stock. Kale, potatoes, and chopped tomatoes come next and finally a splash of milk for creaminess.
Then just before serving we add a bunch of fresh spinach leaves. And that’s it — hearty, simple kale soup with sausage and potatoes. It’s one of our favorites.
Chicken Sausage and Kale Soup
Try this hearty soup packed with leafy greens (kale and spinach), potatoes, and chicken sausage. When you choose the chicken sausage, look for one that is has either maple or apple. The sweeter sausage works so well with the savory base of this soup. Also, before cooking kale, be sure to wash thoroughly and remove any hearty stems and/or ribs.
You Will Need
1 1/2 tablespoons extra-virgin olive oil
1 onion, cut into thin half moons
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (8 ounce) package cooked chicken sausage, cut into bite-size pieces
4 to 5 small potatoes, cut into 1/4-inch slices
1 large tomato, roughly chopped
4 cups low sodium chicken stock, see our homemade chicken stock recipe
2 cups torn kale leaves, washed with ribs and stems removed
1/4 cup milk or light coconut milk
2 cups packed fresh spinach leaves
Salt and fresh ground black pepper
1Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic, red pepper flakes, and chicken sausage then cook until the sausage begins to brown, about 2 minutes.
2Add the potatoes, tomatoes and stock. Bring to a simmer and cook 5 minutes then add the kale and cook another 10 minutes until wilted and the potatoes are tender.
3Turn heat to low then add the milk and stir in fresh spinach leaves. Season to taste with salt and pepper.