Kale Soup


  • 1 lb of ground Italian sausage
  • 1 yellow onions
  • 3-4 russet potatoes (diced 1 inch)
  • 1/2 cup of half & half
  • 1 large bunch of kale (we always do fresh, not frozen.. just what we prefer!)
  • 1 cup of small shells (noodles)
  • 4 cups of chicken broth (2 cans)
  • 1 tablespoons of minced garlic
  • 1/2 teaspoon of chili flakes
  • 1/2 teaspoon of onion powder
  • 1/2 tablespoon of dried basil
  • 1/2 table spoon of dried oregano
  • 1/2 teaspoon of garlic powder
  • salt and pepper to taste
  • 2 tablespoons butter


In a large pot, cook meat, diced onions, all spices, garlic, and butter. Cook until meat is almost fully cooked, then add chicken broth & potatoes. Turn stove down to lowest heat possible and let sit for 4-5 hours. This time is pretty much up to you… if doing in a crockpot, let sit until you get home from work, or whatever your situation is. I let mine sit on low from about 10am-4:00pm usually. About an hour before wanting to serve, dice up kale, half and half, and shells. Cook on low to medium heat until you are ready to serve. We top ours with fresh parmesan, and eat with dinner rolls!

~recipe adapted from Katie Roch

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