Sausage and Kale Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Bibi
Reviewed: Feb. 1, 2013
Wow, this was great soup! Only two tweaks: I used hot Italian turkey sausage and cremini mushrooms. Everything else stayed the same. The soup had great flavor from the sausage, and just enough heat to make the soup taste well-seasoned. Rich and satisfying on its own for lunch, or for dinner with a salad and some crusty bread, this recipe is a keeper!
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Photo by Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA
Living In: San Antonio, Texas, USA
Reviewed: Mar. 17, 2013
OMG, delicious! Great method! I used half a Spanish chorizo, casing removed and diced, and two chicken mango sausages (what I had on hand). After the onion, carrot and garlic were cooked, I added a 10 oz bag of TJ's Organic Tuscan kale (remove spines first) and sauteed for a minute or two. Then only a quart of fat free chicken broth and added a can of Great Northern beans (not drained) and about 1/2 tsp red pepper flakes along with the oregano. Brought to a boil, then simmered about one hour. Yum! I omitted the bay leaf, cauliflower and mushrooms. It did not need them, but I might try next time. There will definitely be a next time!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: San Diego, California, USA

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Reviewed: Feb. 12, 2013
Warning, this soup depends a lot on what sausage you use - I already wrote a review but after making this soup a couple of times, I've discovered this issue. The first time I made it, it was absolutely amazing. The second time, I used a different brand of sausage and drained off a lot of the sausage grease and it was not nearly as good. So if you make it and aren't impressed, you may want to try a different meat before you give up on it entirely.
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Reviewed: Nov. 10, 2013
I did a recipe search with ingredients I had on hand and this soup turned up. I had chicken spinach asiago sausage, (a bit spicy), and it worked wonderfully! I was only missing the cauliflower so substituted red skin potatoes. My family really enjoyed it, also.
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Photo by bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA
Reviewed: Oct. 18, 2013
Made without the mushrooms and it was wonderful - even my 6 year old ate it. Used spicy sausage as suggested. Once I cooked it on the stovetop I needed 2 hours before serving, so I put it on low in the slow cooker. Vegetables were still nicely crispy.
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Reviewed: Jul. 4, 2014
Didn't have mushrooms. Added a can of chunky tomatoes, Thought it was bland. Probably better with spicier sausage. Most soups need more cooking time. That might also help
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Reviewed: May 27, 2014
I used sundries tomato and kale sausage and used a little more of each vegetable than what it called for. This soup is really salty with no added salt, but still very flavorful and filling! !
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