Ohio Sausage and Kale Soup14 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 30 min
“This hearty soup is loaded with spicy sausage, chunks of potatoes, and bright green kale for a satisfying one-pot meal.” - by Bob Evans®
Original recipe yields 6 servings
- In large saucepan over medium heat, add oil and onions. Cook until softened. Crumble and cook sausage until browned and cooked through. Add potatoes, broth, kale and nutmeg. Bring to a boil. Cover and reduce heat to simmer for one hour.
- For a creamier texture, some of the soup can be pureed in a blender. To serve: brush baguette slices with oil (and parmesan if desired) and broil until toasted. Place 2 slices in each soup bowl. Pour soup over bread and serve.
Amount Per Serving (6 total)
- 477 cal
- 24.4 g
- 46.9 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I have been making a similar version of this soup for years. It is filling and the only way I eat my kale! The differences are that I use zucchini instead of potatoe, only 1 lb of sausage, garlic inst..." See moreead of baquette, oregano/marjoram instead of nutmeg and crushed red pepper instead of parmesan. I brown the crumbled sausage and throw everything in my big crockpot. Freeze single portions for an easy fix other days!!!!"
"I was too nervous to try this because I don't often cook with sausage and have never cooked with kale, but luckily my boyfriend is fearless in the kitchen. Not only was it so simple to make, but it w..." See moreas delicious. I couldn't wait until the next day to have leftovers. The bread in the bottom of the bowl absorbed all the delicious flavors too. We actually added some quinoa to it as well, to make it even more filling and add some extra protein. I would definitely be willing to try making this myself and have already passed the recipe on to friends and family as well as laminated it into my recipe book!"
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