Yes, it’s another soup and I know this isn’t a soup site. It’s cold here. Deal with it.

This is based on the same process as Chickpea & Chorizo Soup, but with Italian flavours and some greens snuck in. For extra protein and fibre, add a can of rinsed and drained cannellini beans in the same step as the kale.

Time: 30 minutes

Serves: 4


500g Italian sausage – casing discarded
1 onion – small dice
3 cloves garlic – finely chopped or grated
1l chicken stock
1 bunch kale – chopped and stems discarded
4g salt
1.5g dried oregano
1.5g dried basil
0.5g fresh ground black pepper
10ml red wine vinegar


Place the sausage in a pot on medium heat, cooking and breaking apart until lightly browned.

Add the onion and garlic, stirring often for five minutes.

Add the stock, kale, salt, oregano, basil and pepper.

Bring heat to high until reaching a boil, then reduce heat to simmer for ten minutes.

Remove from heat and stir in the vinegar.

Serve immediately.

Get the PDF and nutrition info

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