Recipe courtesy of Family Circle Magazine

Portuguese Sausage-Kale Soup

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings (10 cups)
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6 ounces turkey kielbasa, sliced

1 large onion, chopped

1 large clove garlic, chopped

1 teaspoon olive oil

1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained

2 cans (13 3/4 ounces each) reduced-sodium chicken broth

4 cups water

2 carrots, sliced

1 teaspoon dried leaf marjoram, crumbled

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup uncooked long-grain white rice


  1. Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.
  2. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.
  3. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.
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