Kale & Potato Soup | Recipe


Serves 6       Time 45 Minutes


  • 1 package Thin and Trim Sweet Italian Sausage
  • 8 cups kale, stems removed, chopped
  • 1 tsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, sliced
  • 4 cloves garlic, chopped
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 3 medium red potatoes, diced into 1/4 inch pieces
  • 1 pinch crushed red pepper flakes
  • salt and pepper, to taste


  1. In a large dutch oven or stock pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
  2. Add oil to pot, add onions and carrots; cook on medium until onions are translucent, about 5 minutes. Add garlic and cook 1 minute more.
  3. Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes.
  4. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt/pepper, if needed.

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