Kale & Sausage Soup

Last night was the first time it really felt like fall to me. As I was walking in the house, all of my senses were alive. The air was crisp and smelled like burning wood, the leaves were crunching under my feet, and I could see the frost forming on the blades of grass. It was amazing! I went inside and heated up a bowl of this yummy soup, which gets better each day it sits and all the flavors mingle.

Screen Shot 2014-10-28 at 12.37.16 PMKale & Sausage Soup


  • 1 yellow onion – diced
  • Garlic – diced (however much you like – I use a lot of garlic)
  • 1 pound spicy Italian chicken sausage
  • 1 head of kale – washed, ribbed, and roughly chopped
  • 3-4 sprigs of fresh thyme
  • 2 TBS fresh rosemary – either finely chopped up or ground up in a mortar and pestle
  • White cooking wine
  • 1 28 oz can of diced tomatoes
  • Low sodium chicken broth
  • Salt and pepper to taste


  1. Saute the onion and garlic in olive oil in a soup pot
  2. Add in the sausage and cook until the sausage is cooked through
  3. Throw in the tomatoes – sauce and all
  4. Add in the chicken broth (just eyeball this – the more you add, the soupier it is, the less you add the more it becomes like a stew)
  5. Add in the white cooking wine (I do about a 1/2 a cup, you could do more or less or ditch it entirely)
  6. Add in the rosemary and the whole sprigs of thyme
  7. Add salt and pepper to taste (keep in mind that cooking wine, if you use it, is pretty salty)
  8. Incorporate the kale and let it cook down
  9. Simmer all of this until all of the ingredients are hot
  10. Serve!

I’ve been known to throw in some cooked rice or Parmesan after serving myself a bowl  just to change it up a bit.

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