Sausage Kale Soup


  • 1 lb ground Italian sausage (mild or spicy)

  • 2 strips thick sliced bacon, chopped

  • 1 medium yellow onion, chopped

  • 2 t garlic, chopped

  • 68 ounces chicken stock

  • 2 14.5 oz cannellini beans

  • 1/2 of a 16 oz bag of kale

  • 1 c half-and-half (or milk if you want to make it lighter)


  • Brown sausage, remove to paper towel lined plate, drain and blot to remove excess grease. Remove any remaining sausage grease.

  • Add chopped bacon and onion. Saute until onion is translucent.

  • Add garlic. Cook for a couple of minutes.

  • Add chicken stock, beans, sausage, and kale.

  • Simmer until kale is cooked to your liking.

  • Finish with the half-and-half.

  • NOTE - For those that do not want the beans you can substitute potatoes.

  • IP NOTE - 5/10