Kielbasa and Kale Soup
Warm, hearty, and packed with flavor, this Kielbasa and Kale Soup is the perfect comfort food for a cozy night in. Featuring smoky kielbasa sausage, tender russet potatoes, and nutrient-rich fresh kale, this one-pot wonder blends simple ingredients into a soul-satisfying dish that will leave your kitchen smelling divine. A fragrant base of sautéed onions and garlic sets the stage, while a rich chicken broth ties everything together, with the optional addition of heavy cream for a luscious finish. Ready in just 45 minutes, this easy homemade soup is ideal for a quick family dinner or meal prep. Serve it with crusty bread for dipping, and watch as it becomes an instant household favorite. Perfect for those searching for delicious kale soup recipes or hearty kielbasa dishes!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked kielbasa sausage
- 1 medium yellow onion
- 3 large garlic cloves
- 3 medium russet potatoes
- 6 cups chicken broth
- 4 cups fresh kale
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 0.5 cups heavy cream (optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Slice the smoked kielbasa into 1/4-inch rounds and add it to the pot. Cook until lightly browned on both sides, about 5 minutes. Remove the kielbasa from the pot and set aside.
Dice the yellow onion and mince the garlic cloves. Add both to the pot and sauté for 3-4 minutes until the onions are translucent and fragrant.
Peel and dice the russet potatoes into bite-sized cubes. Add the potatoes to the pot and stir to combine with the onion-garlic mixture.
Pour in the chicken broth and bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
While the soup is simmering, rinse the kale thoroughly, remove the tough stems, and roughly chop the leaves.
Once the potatoes are tender, return the browned kielbasa to the pot. Add the chopped kale, salt, black pepper, and crushed red pepper flakes. Stir well and let the soup simmer for another 5 minutes, or until the kale is wilted and tender.
If desired, stir in the heavy cream to add a touch of richness to the broth. Adjust the seasoning to taste.
Serve the soup hot with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
