Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This Italian-style soup somehow manages to be delicate and substantial at the same time.

Ingredients Nutrition


  1. Preparation:.
  2. First, sauté the sausage until done. Remove from your skillet, and let it cool a little while you . . .
  3. Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat. Add both the vegetables to the soup.
  4. Slice the sausage on the diagonal, about 1/2' (1.25 cm) thick. Put the sliced sausage in the soup too.
  5. Stir in the red pepper flakes and the garlic. Turn the burner to lowest heat, and simmer for an hour, stirring now and then.
  6. Each serving with: 487 calories; 41 g fat; 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carb.


Most Helpful

I love cauliflower but somehow it didn't belong in this soup. Other than that it was good. Thank you.

Katanashrp December 27, 2012

Excellent soup!! Hearty and delicious. I used spinach instead of kale and had to resort to frozen spinach to boot, but the soup still turned out very well. Thanks so much for sharing!

stormylee October 17, 2006

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