Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A splash of vinegar is a long-standing chef's trick for soups. Added just before you serve the soup, vinegar brightens the taste considerably. Use your favorite style of chicken sausage to add variety to this dish.




Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion and kale and cook, stirring often, until the onion starts to soften, 5 to 7 minutes.

  • Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes. Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.

Nutrition Facts

196 calories; protein 13.1g; carbohydrates 21.8g; dietary fiber 2.8g; sugars 4.9g; fat 6.8g; saturated fat 0.6g; cholesterol 40mg; vitamin a iu 1417IU; vitamin c 29.2mg; folate 36.7mcg; calcium 41.7mg; iron 0.9mg; magnesium 28.2mg; potassium 544.2mg; sodium 330.4mg; thiamin 0.1mg.

1 starch, 1 vegetable, 2 lean meat