Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs

Kalyn's Kitchen


  • 1 onion (large, chopped)
  • 3 teaspoons olive oil (depending on your pan)
  • 2 teaspoons fresh rosemary (finely chopped, or use 1 tsp. dried rosemary, crushed)
  • 3 teaspoons chop fresh sage (finely, or use 1 1/2 tsp. dried rubbed sage)
  • 1 tablespoon minced garlic (finely)
  • 12 ounces tuscan sausage (Colosimo's, 3 links or use other sausage type of your choice; turkey sausage is best for South Beach Diet)
  • 10 cups chicken stock (I use homemade chicken stock but you can use canned or bottled chicken broth)
  • 2 cans tomatoes with juice (diced, 14.5 oz. can)
  • 1/4 cup tomato sauce (freeze the rest if you're opening a can)
  • 1 teaspoon Vegeta Seasoning (optional, but good in soups like this)
  • black ground pepper (fresh, to taste)
  • 1 bunch red russian kale (or other type kale, washed well and finely chopped)
  • 2 cans chickpeas (garbanzo beans, rinsed well, 15 oz. can)
  • freshly grated parmesan (for serving, optional)
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