Friday, October 22, 2010

Creamy Kale and Kielbasa Soup

I made this a few weeks ago, and we gobbled it down!  It is fantastic and in fact we are having it for dinner again tonight!  It is a great way to get some leafy greens in your diet!  Do not add any extra salt to the pot, the kielbasa is salty enough on its own.  If I see a low sodium kielbasa, I might try that next time I make it.  The original recipe called for half and half, but i used skim milk in place without any issue, it is an easy and fast way to cut out some extra fat.

1 Tbs olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 14oz kielbasa
3 potatoes, scrubbed and diced
3 cups of chicken broth
1/4 cup dry white wine
4 cups of kale (rinsed, trimmed and torn in to pieces)
1 cup milk
fresh ground black pepper

In soup pot, over medium heat, saute onions and garlic in olive oil for 1-2 minutes.  Add kielbasa and saute for an additional 2 minutes, gradually adding the potatoes.  Stir and cook for about 5 minutes.  Next add the wine, chicken broth and the kale.  Cover and cook for 20-25 minutes or until the potatoes are cooked through.  Reduce the heat to a simmer and add the milk, simmer for 10 more minutes, stirring occasionally but be careful to not let the mixture boil.  Serve with pepper.


  1. Sounds a bit like my beloved zuppa tuscana from Olive Garden (but without potatoes... which I suppose I could add). I'll have to try this sometime. Thanks, Nell!

  2. Made this tonight - Fingerling potatoes from the CSA soaked up the flavor of the Kielbasa in the most delightful way!Yummy!

  3. I made this last winter and look forward to making it again this fall. Thanks!
    ~Holly W.


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