Total Time
55mins
Prep 10 mins
Cook 45 mins

I like spicy food - if you prefer mild dishes, substitute regular diced tomatoes, mild sausage and omit the chili pepper.

Ingredients Nutrition

Directions

  1. Crumble sausage in a large soup pot or dutch oven, cast iron if you have it, and cook over medium heat until no longer pink. Stir in onion, garlic and chili pepper and cook until translucent taking care not to let them brown. Depending on your sausage, you may need to add a bit of extra virgin olive oil.
  2. Add the kale and chicken stock- it will cook down rapidly so don't panic if it overwhelms your pot at first. Just give it a few minutes.
  3. When the kale has cooked down a bit, add the tomatoes, potato, bay leaves, thyme and saffron. Let the soup simmer for about 30 minutes or until the potato is tender and the kale is cooked to the consistency you like.
  4. Ladle into soup bowls and enjoy with crusty bread.

Reviews

(3)
Most Helpful

All in my family really enjoyed this soup. I personally am not fond of greens in my soup; but overall was very good!

Lisa1965 July 10, 2012

Loved this recipe! Thanks for posting...went great with homemade crusty beer bread slathered with some Irish butter. A keeper recipe.

Mole January 23, 2011

Loved this!! Husband loved it and are having left-overs tonight. He said he would eat it the rest of the week but it won't last. It's a keeper.

ksenko November 16, 2009

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