Italian Sausage Kale Soup is very hearty and makes for a satisfying lunch or dinner. If you have not tried kale in soup than this is a great recipe to start! I found this recipe in my Taste of Home Healthy Cooking 2013 Annual Recipes Cookbook.
As of 2023, Andrew and I are trying to follow a more anti-inflammatory diet and this recipe is full of anti-inflammatory foods such as: kale, onion, garlic, cannellini beans, diced tomatoes and sun dried tomatoes .
Cost Per Serving $1.95 as of May 2022
If you have ZERO ingredients then this recipe will cost about $15.61.
If you have a fully stocked pantry this dish will cost about $14.63.
- This reduces cost per serving to $1.83.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Recipe serves: 8
Serving size: 1 cup
Equipment needed: 1 Dutch oven
Total time: 35 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $0.98.
Pantry & Spices
Total: $0.98 as of May 2022
red pepper flakes $0.98
Total: $14.63 as of May 2022
1 package Italian turkey sausage $5.24
1 - medium onion $0.62
kale 16 oz $2.98
1 - bulb of garlic $0.50
1 - chicken broth 32 oz $1.33
1 - can cannellini beans 15 oz $0.72
1 - diced tomatoes 14.5 oz $0.72
1 - bag sun-dried tomatoes not in oil $2.52
1 package Italian turkey sausage links
1 medium onion
8 cups chopped fresh kale
2 garlic cloves
¼ teaspoon crushed red pepper flakes
½ cup white wine or chicken stock
26 oz chicken stock
1 can cannellini beans 15 oz
1 can diced tomatoes 14.5 oz
½ cup sun dried tomatoes not packed in oil
¼ teaspoon pepper
- Complete the prep from the prep tab above.
- Place the Dutch oven over medium heat and sausage then brown for 2 minutes on each side. I like to sprinkle a little black pepper over the sausage.
- Add onions and break sausage into small pieces. Cook until the sausage is no longer pink and drain drippings into a glass measuring bowl.
- Remove the sausage and onions into a different bowl than the drippings.
- Add 1/4 cup of the drippings to the Dutch oven along with the kale until the greens are wilted. Discard the rest of the drippings.
- Add the garlic and 1/4 teaspoon pepper flakes for 1 minute.
- Add 1/2 cup of wine or chicken stock for 2 minutes
- Remainder of the stock
- Diced tomatoes
- 1/2 cup Sun-dried tomatoes
- 1/4 teaspoon Pepper
- Sausage and onion
- Bring to a boil then reduced heat and cover. Simmer for 15-20 minutes or until kale is tender. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 4