Kale Potato Sausage Soup with Dill

Kale Potato Sausage Soup with Dill
Serves 8 – 10


2 lbs favorite Italian style sausage (turkey, beef or  pork…)
1 onion, diced
1 red bell pepper, diced
3 garlic cloves, crushed or diced
Kale, 4 or more cups chopped
Potatoes, any variety, 4 or more cups sliced or diced
Carrots, 2 or more cups sliced or diced
Mushrooms, 2 cups or more sliced
Celery, 1 cup diced (optional)
1 – 2 cans of beans, Cannellini, Northwestern  or other white bean.  Might want to try garbanzo beans also.
1 large can diced tomatoes or 2 smaller 14 oz. cans
Chicken Bouillon:  1 big scoop of Better than Bouillon, or 32 fl. oz of chicken broth, or 4 – 5 cubes
2 teaspoons of dried dill leaves or lots of fresh dill
Salt & pepper to taste, or try Simply Organic garlic pepper and salt if you want more garlic flavor


In a big pot add the sausage, onion, bell pepper, garlic cloves, potatoes, carrots, mushrooms and kale. Cover with water up to the top of the vegetables.  If you’re using liquid bouillon then it should go in first and then add enough additional cold water to cover the vegetables.  Add the canned tomatoes and dill and bring to a boil.  If you’re using Better than Bouillon then add a big scoop of that and stir it in until it dissolves after the soup has begun to boil.  If you’re using bouillon cubes then add four cubes to start and add another if you want more chicken flavor.  Cover and simmer for around 30 minutes, or until the carrots and potatoes are done to preference.  Add the beans about half way through.  Add salt and pepper to taste.  Add more bouillon cubes or Better than Bouillon if more chicken flavor is desired.

Serving Suggestions:

Ladle soup into shallow bowls and sprinkle with Parmesan cheese.  Serve with favorite Artesian style bread or other bread or sandwich preference.

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