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Bacon Sausage and Kale Soup recipe

Bacon Sausage and Kale Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

This is a creamy, hearty and delicious soup. It's the perfect winter warmer that can be enjoyed anytime of the year. Serve with crusty fresh bread, if desired.

591 people made this

IngredientsServes: 6

  • 450g smoked sausage, such as Mattessons, sliced in half lengthways and chopped into 1.25cm slices
  • 2 potatoes, cut into 5mm slices
  • 125g chopped onion
  • 6 rashers streaky bacon
  • 1 1/2 teaspoons finely chopped garlic
  • 135g kale, finely chopped
  • 2 tablespoons chicken stock granules
  • 1 litre water
  • 75ml whipping cream

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  2. Add garlic to the onions and cook an additional 1 minute. Add chicken stock granules, water and potatoes, simmer 15 minutes.
  3. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

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Reviews & ratingsAverage global rating:(667)

Reviews in English (487)

delicious i didnt have cream so i used greek yoghurt.-09 Aug 2014


As a retired test kitchen chef, I am bound to dabble. So after reading all the reviews, I set to work to make a lower fat version and still maintain taste. I had researched the Top Secret version and felt I could even drop fat content on that one too.1. I used hot italian turkey sausage. Yes it came in links, but I squeezed out the meat and cooked it. Then roll in paper towels to get out any remaining fat.2. Bacon and Onion should be cooked separately, then blended in at the last minute to meld flavors.3. I dropped the water content, got rid of the cream and used entirely fat free half and half from the dairy section. Brilliant stuff and works well in this recipe. Smooth, rich, not too thin consistency4. Some brave souls prefer to add pepper at this point, but I say "to taste"5. I prefer the texture of Youkon Gold potatoes, but any young new potato with the skins on is great. If you like earthy, you can use russets. I have never been a fan of dirt so I stick with thin skins.So play, enjoy! And don't forget the Romano!-31 Oct 2003

by RogueOnion8

Excellent recipe. I have made this so many times here is what I have changed:Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. Increase the water to 1 1/2 quarts. Use 1/2 pound of mild ground italian sausage and 1/2 pound of spicy ground sausage instead of the sausage links.-17 Feb 2003

Low Carb Kale Sausage Soup

» Check out our other hearty low-carb soup recipes.

* photos updated March 2021

You might not know this, but sausage and kale go really well together, and when you add them to a creamy broth, it becomes a soul-warming soup that you’ll want to eat all the time.

A soup like this, with pork sausage and kale, is called Zuppa Tuscano in Italy, although the Italian version always includes potatoes or white beans. I created this soup based on the Italian soup because the flavors are so delicious together, but I’ve made it low-carb by removing the starches.

It’s truly one of my favorite soups and I’m thrilled that it can be made low carb in a very easy way, so I can still enjoy it on my low-carb diet. This version doesn’t use a lot of onions and has no tomato paste, which can add additional unnecessary carbs. Believe me, you won’t miss them.

Tuscan baby kale and sausage soup

bring the flavors of italy to your holiday table with our tuscan baby kale and sausage soup recipe! this zippy, deep-flavored soup is easy to make. this soup is full of garlicky, creamy goodness and savory flavors plus our baby kale mix for some green goodness. perfect served as the side to a salad or sandwich, or enjoy a large bowl on a cold day!

prep time: 15 minutes | cook time: 25 minutes

bring the flavors of italy to your holiday table with our tuscan baby kale and sausage soup recipe! this zippy, deep-flavored soup is easy to make. this soup is full of garlicky, creamy goodness and savory flavors plus our baby kale mix for some green goodness. perfect served as the side to a salad or sandwich, or enjoy a large bowl on a cold day!

prep time: 15 minutes | cook time: 25 minutes

Olive garden italian sausage and kale soup recipe

I bet you have completed a bowl from the Olive Garden Zuppa Toscana Soup and wondered if you can also make this soup. You may make your Zuppa Toscana taste similar to the Olive Gardens soup recipe. Taters, Italian sausage, kale, onions, bacon, and cream alllow for a scrumptious and hearty soup. You don’t need to get a babysitter, or perhaps leave your home to possess soup much like Olive Garden Zuppa Toscana.

Olive Garden Zuppa Toscana

Get this to classic sausage, potato, and kale soup in your own home.


  • 1 pound sweet or hot Italian sausage links
  • 2 large russet taters, peeled, decline in half lengthwise, then sliced 1/4-inch thick
  • 1 large onion, chopped
  • 2 (14.5-ounce) cans chicken broth
  • 1 quart water
  • 2 garlic clove cloves, minced
  • 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
  • Pepper and salt
  • 2 cups chopped fresh kale or Swiss chard
  • 1 cup heavy cream


Preheat the oven to 300 levels F. Place the sausages inside a baking pan and roast for around half an hour, until cooked through. Drain in writing towels and reduce slices.

Put the taters, onions, chicken broth, water, and garlic clove inside a pot and prepare on medium heat until taters are carried out. Add some sausage, bacon, and pepper and salt to taste and simmer for an additional ten minutes. Turn heat to low. Add kale, the cream, and much more water, if required. Heat completely and serve.

Additional Notes You may decide to add about 1/2 teaspoon fennel seeds for this for an additional taste. The fennel seeds are frequently an component utilized in an italian man , sausage, plus they create a nice extra touch. I enjoy get this to soup as a primary dish throughout the week since this is one soup you don’t need to simmer for hrs to possess that-day-slow-cooked flavor. Many people prefer to add red pepper flakes for this recipe. Personally, i don’t prefer to make anything hot, since i want everybody so that you can appreciate it. Frequently Italian sausage already has red pepper flakes among its ingredients, therefore it depends upon the way your soup is shaping as much as what you might want to add here. The quart water might be overlooked this will depend if you want a soup that's more thinned out or otherwise, Personally, i just like a soup that's thick and hearty. Many viewers have recommended if you wish to get this to soup reduced carb, you should use cauliflower rather of taters, and they've had excellent results. Perhaps you have an indicator or two for additions you might like whenever you ready your own form of Olive Garden’s Zuppa Toscana. You'll find more copycat recipes that taste such as the Olive Garden Recipes at, the web's most widely used place to go for copycat restaurant recipes.

About Stephanie

I recreate your preferred restaurant recipes, so that you can prepare these dishes in your own home. I assist you to prepare dinner, and offer dishes you realize your loved ones will like. You'll find the majority of the ingredients for all those recipes inside your local supermarket.

Stephanie may be the author of's Eating Out in your home, and's Eating Out in your home 2.


It was around the menu tonight with fresh ingredients in the Amish market also it was wonderful. LOL I didn’t mind cooking as a birthday gift. Used to do it based on the written directions because the video wouldn’t download on the market. Browning the sausage was a good idea. I made use of 1/2 hot Italian sausage and 1/2 sweet Italian chicken sausage. The only real factor I believe I’d do differently would be to saute the onions and taters in a few of the bacon grease combined with the garlic clove. Thanks. Only a note. it’s pronounced TSOO-pah or ZOO-pah. Don’t worry, I can just learn this since i’ve resided in Italia. Kim

Appreciate your wonderful comments. I appreciate you saying how you can pronounce it correctly. The factor with video could it be lasts forever I'm able to’t return and connect it with no re-shoot

All of the ingredients exist. It isn’t essential to appraise the taters, bacon, sausage etc. Your salt, pepper and garlic clove might be more critical, but adjust based on your taste. I love to allow it to be more potent with increased heavy cream, plus turn it into a little heartier by not skimping alternatively ingredients to create each spoonful convey more solids inside it. The extra cream kicks up 2 notches in the soup within the restaurant.

Thanks for visiting CopyKat Recipes is the development of Stephanie Manley. Stephanie began publishing recipes on the internet in 1995 as a way to capture her family recipes inside a format they wouldn't be tossed away. Through the years she's developed many recipes that taste much like restaurant recipes. find out more

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Eating Out in your own home Cook book 2

Recipes which are more Scrumptious Dishes from America's Most Widely Used Restaurants

I’d certainly recommend adding Eating Out in your own home for your collection. It’s a terrific way to then add variety to your meals both at home and provide you with the sense of eating out even if you remain in. FrugalNovice

Healthy Creamy Soup Recipes

This is one of my favorite low-carb creamy soup recipes because it has such a bold flavor – and I love the taste of the sausage with it. If you really like healthy creamy soup recipes, check out my keto broccoli cheddar soup. It’s so rich!

Even though it isn’t a soup, my keto garlic chicken has a creamy sauce and a lot of the same spices, so you’ll have to make that next.

Both of these recipes taste absolutely perfect with some keto chocolate mousse for dessert. You’ll want something light after the rich creamy recipes you just indulged in.

You sure can! We recommend storing this soup in an airtight container (or several individually-portioned airtight containers) in the freezer for 3-4 months. The day before you're ready to enjoy it, simply set the container in the fridge to thaw overnight, and then warm the soup in a pot on the stove before serving!

Whether you're storing this soup in the fridge or freezer, we recommend storing it in either one large airtight container or several smaller airtight containers with individually-sized portions in each. In the fridge, this soup will stay good for 4-5 days, and it'll stay good in the freezer for 3-4 months!

Whichever method you choose, we hope you enjoy this soup all winter long! If this soup is calling your name, you might also love our Squeaky Clean Chicken & Veggie Soup for a similar, but more brothy option.

Sausage Kale Soup Recipe

Some recipes are like surprises from friends who think they know us and buy us things, they think we presumably like. Most of these gifts end up at the back of our garage/storage room or at the top of the garbage.

Even though we explain in detail what we would like to have, things can go badly awry and we can&rsquot take what gets onto our plate.

We aren&rsquot alone in this desperate situation it seems, otherwise stores wouldn&rsquot offer gift cards or Amazon wouldn&rsquot have a wish list, sharable with friends.

Or maybe we are those friends trying desperately to surprise someone who is so difficult to read and even harder to please. Every time we figure out some great idea, it turns out to be like our favorite cake made keto without following a recipe.

Should we just go with the flow?

It&rsquos not like keto desserts are bad or can&rsquot be made delicious but if our favorite cake doesn&rsquot have the ingredients that makes it our favorite then it&rsquos new version can&rsquot climb to the same spot, let alone dethrone it.

Neither it is like we can not make anything without a recipe, as many of us perfectly capable of improvising delicious food under the most surprising circumstances, given that we know the ingredients, we are working with.

The problem is if we have no idea or even worse, we get the wrong idea. Reading people is as much as an art as cooking and if we don&rsquot get the basics right, we can only hope for the best results but rarely achieve them.

Rule or not to rule?

Feelings and flavors only exist on their own when we are beginning our journey with them. When we spend some time on the road, all things start to mix up. We have to navigate the cavalcade thriving always for balance by not letting one thing strongly dominate over the whole experience.

Trying to figure out other people feelings or recipe is a notoriously difficult task but not impossible for those who are trained in such art forms. Luckily, reading human emotions doesn&rsquot require a win at the genetic lottery as super tasters and can be learnt by a bit of practice.

As unbelievable as it may seem but our emotions are hardwired into our body. Every little dash of happiness, flare of anger or drip of sadness is visible from the outside too. It&rsquos not hard to imagine that our face is an open book for those who can read the changes of the 43 muscles residing there.

Complementing that with our body movements, there is little that we can hide from our fellow human beings if they really want to pay attention to us.

Of course, if we want to read those signs, we have to learn them the same way we have learnt the 26 letters of the alphabet. Just imagine if we could achieve world domination with those 26 letters -or a little bit more for weird languages- as a human race what could we do mastering double of that.

To the infinite and beyond?

Even with our poor ability to recognize 5 flavors, we have created such a diversity that we are struggling to use our vocabulary to describe them.

The truth to be told, we could give all our dishes fancy names, but it seems that recipes are like language itself. It lives with us and changes with us the same way we change when we leave the land we have been raised and nurtured.

Once we take roots in the new world, we start to incorporate our surroundings into our new life, and we grow stems that bore fruits from the new land. This is why once recipes leave their old country, they still bear their heritage if only by name but change to fit into their new home.


  • 1lb / 500g Beans
  • 2 medium Onions (diced)
  • 1 big Carrot (diced)
  • 2 stalk Celery (diced)
  • 1 teaspoon Salt
  • 1 clove Garlic
  • 1 teaspoon Black pepper (optional)
  • 1 Tomato
  • 1 teaspoon Paprika (optional)
  • 4 Sausages
  • 2 qt / 2l Water
  • 1lb / 400g Carrot
  • 1lb / 400g Kale
  • Optional vegetables:
    • Brussels sprouts
    • Broccoli

    How to make Sausage kale soup

    1. Soak the beans according to instructions on packaging and belief.
    2. Pour oil into a saucepan and heat it up.
    3. Add the diced onion, celery, carrots and salt then mix them together well.
    4. Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.
    5. Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes.
    6. Add garlic, black pepper, and tomato then mix them well. Cook it until garlic gives out its scent for about 2-5 minutes.
    7. Add paprika, sausage and the beans.
    8. Fill it up with water so the ingredients are all submerged, put the lid on and simmer it for about 60 to 90 minutes depending on the beans.
    9. About 15 minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli. Put the lid back on then turn the heat up and bring it to boil.
    10. When the soup starts to boil, lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.
    11. Take it off heat and let it cool down a bit before serving, for about 20 minutes.

    Kale, Bacon and White Bean Soup

    Soup that’s hearty enough for dinner needs to include three things: A protein source, a whole grain, and a boatload of vegetables. Make that four things: A little something extra to beguile, to intrigue, to keep your spoon going back for more. This soup hits all those notes and then some. Canned white beans add protein—and pureeing a portion thickens the broth nicely. Quick-cooking farro adds a chewy, nutty element. Kale, tomatoes, carrot, and celery take this firmly into nutritious territory. And two ingredients add that extra something: bacon, because of course, and a piece of Parmesan rind, because it brings a mysterious, umami depth to the broth. At my supermarket cheese counter they sell little containers of rinds, but I save money by stashing mine in the freezer whenever I grate a fresh hunk.

    The best part: You’ll be ladling out bowlfuls in less than 45 minutes, making this perfect for a blustery weeknight. Add a loaf of crusty bread and some grated Parm, and see if this doesn’t ring your bell, too.

    Debbie Koenig is the author of the cookbook Parents Need to Eat Too. She lives with her family in Brooklyn.

    12 small spicy sausage links
    3/4 cup onions, diced
    6 slices bacon
    1 clove garlic, minced
    2 tablespoons chicken base
    1 quart water
    2 medium potatoes, cubed
    2 cups kale leaves, stems removed, leaves shredded
    1/3 cup heavy whipping cream

    Preheat oven to 300 degrees F.

    Place the sausages in a baking dish and bake at 300 degrees F for 25 minutes. Alternately, you can pan-fry them if desired. When cooked through, slice them in half lengthwise then slice in half moons.

    Heat a saucepan over medium heat. Add the onions and bacon and cook, stirring occasionally, until the onion is soft and bacon is cooked. Remove the bacon, let sit on paper towels to drain the fat, then crumble and set aside.

    Add the garlic to the onion in the saucepan and cook for 1 more minute or until fragrant.

    Add the chicken base, water, and potatoes. Bring to a boil then reduce to a simmer. Let simmer for 15 minutes.

    Add the reserved bacon, cooked sausage, kale, and heavy cream. Heat on a low simmer (do not let it boil) for 4-5 minutes or until the kale is wilted and the soup is heated through. Serve hot.

    Let’s talk about one-pot dinners, shall we? We embrace the pleasure of cooking, but even we can’t deny that the dreaded CLEANUP can sometimes cast a shadow. But with this quick, easy, and scrumptious kale soup, you’ll only use - and have to clean! - one pot. And because it’s nutritionally balanced (thank you, meatless sausage) there are no sides to prepare. All you need are a bowl and spoon to get rocketed into kale soup heaven.

    For this kale soup recipe, we use Beyond Meat sausage, which is made mainly from pea protein. (This is a great option for folks with sensitivities to gluten or soy.) We’re fans of the Beyond Meat company’s plant-based products and their mission: to improve the welfare of animals, the health of humans, and the environmental impact of climate change. Plus, their products are good. THIS IS NOT A SPONSORED POST!

    If you're looking for more one-pot meal recipes, we have you covered. Check these out!

    Watch the video: Sausage and Kale Soup