Reviewed: Feb. 9, 2012

I don't usually rate recipes on here, but I have now made this so many times -- to rave reviews and empty bowls -- that I felt it was only fair to rate it (and rate it well!). This dish is easy to make, delicious to eat, and is a staple in my house. I make it exactly as suggested. Love it!

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Reviewer:

Christina

Reviewed: Feb. 3, 2012

Easy and delicious! We used fresh spinach in place of kale and chicken and herb sausages in place of smoked sausages. Yummy!

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Reviewer:

PurpleSami

Reviewed: Jan. 26, 2012

I fixed it according to directions. I found it to be sort of bland. It was easy to doctor though. I added salt to taste, Italian seasoning, diced tomatoes and cannellini beans. Then let it simmer in the crock pot most of the day.

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Reviewer:

POOT72

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Bethalto, Illinois, USA

Reviewed: Jan. 26, 2012

This just might be my favorite soup ever! I often make it with low-sodium chicken broth instead of the base, and simply add milk instead of the cream, but this recipe is so good you wouldn't know the difference! It took a little tweaking to get it just how it is in the restaurant, but when I asked a waitress, she gave me a juicy tip: add some flavorful dry wine to the soup to give it that extra umph. If you have any doubts about this recipe at all- don't, just make sure you cook all the "bitter" out of your kale and you're good to go!

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Reviewer:

ChinnyChinChin

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Awesome!

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Reviewer:

EMANDKYRA

Reviewed: Jan. 14, 2012

We used smoked sausage similar looking to Keilbasa... I think that's not what the recipe calls for, but the kids liked it. I might try it with Italian sausage later. Also, I didn't have chicken soup base, so I just added the amounts of water and chicken base that it called for and did half chicken broth and half water. I think it gave it much more flavor. We didn't add any salt until the very end (and added a little bit of the bacon grease). I cooked the bacon on a cookie sheet lined with aluminum foil in the oven... it gets crispier that way... and cooked the onions (used red onions) with a bit of olive oil on the stove with the garlic, just a low simmer to tender them b/4 adding them to the soup. We had also made homemade artisan bread and had it to dip in the broth, it went together fabulously!! Wonderful meal!

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Reviewer:

rmather

Reviewed: Jan. 11, 2012

LOVE this recipe! Being single, it made way too much for me, but I put it in containers and froze the leftovers...great to come home from work and thaw out a serving; the taste/texture was still good.

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Reviewer:

CassieRo

Reviewed: Jan. 3, 2012

This soup is delicious! We've had it twice in the last couple months

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Reviewer:

CARLYNSMOMMY

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 1, 2012

Made the soup today and it was great. Fried the bacon first and then use about tbsp of the bacon fat to fried the onion. Followed another reviewer's suggestion and add a tbsp of half & half cream to each bowl before ladeling in the soup (vs adding it to the soup) as not everyone was eating at the same time. Also add more chicken broth near the end as a lot of the liquid evaporated during the simmering (could be due to the high heat). The family loved it. I did find it a bit salty so will probably add more water instead of chicken broth next time. Thanks for the recipe.

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Reviewer:

ahuynh

Reviewed: Nov. 30, 2011

Really great recipe. I adapted slightly as we are vegetarian. Use vegetable broth, no bacon and use lightly sauteed tofurky kielbasa sausage. Delicious!

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