kielbasa and kale soup recipe
Cozy up with this savory seasonal soup that uses kale, a popular spring green.
  • Makes: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: One cup of kale has 36 calories, 0 grams of fat and 20 percent of the recommended daily value of dietary fiber.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


  1. In a Dutch oven over medium heat, saute kielbasa approximately five minutes. Remove kielbasa and set aside.

  2. Add olive oil, and saute onions and carrots 5 minutes. Add garlic and saute 1 minute. Add kale, turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine.

  3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer for 10 minutes.

Nutrition Facts (per serving): Calories – 355, Fat – 22.4g, Dietary Fiber –4.8g, Protein – 20.0g, Vitamin A – 240%, Vitamin C – 139%, Calcium – 11%, Iron – 18%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Store fresh whole onions in a cool, dark, dry place and use within four weeks. No need to refrigerate until they’re cut. Use cut onions within three days.


  1. I love sausage and kale in soups – such a tasty, hearty combo! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  2. The recipe for Kielbasa and Kale Soup does not state to drain the cannelloni beans. Therefore, a short question: to drain or not to drain?

  3. Hi Jim,

    We recommend draining and rinsing the beans to lower the sodium content of the recipe. Thanks for asking!

    Jessy Yancey
    Farm Flavor

  4. I made a similar recipe tonight. I added carrot 1tbls dried thyme, carrots, parsnips, 1 tbls summer savory, and a splash of parmesan cheese in the bowl.