February Kale Soup

February 9, 2014
February Kale Soup with turkey sausage, garbanzo beans, and feta.

After a great weekend in the Poconos with friends, indulging in things like skillet lasagna (thanks, Kate!), birthday cake, and plenty of fancy cocktails, we were craving a cozy but healthy meal to bring our Sunday to a close.

We have lots of homemade turkey stock from Thanksgiving in the freezer (thanks, mom!), so we started with that as our inspiration. We stopped at the grocery store on the way home and picked up a few ingredients that sounded like they’d make a good wintry soup: turkey sausage, chickpeas, and kale.

February Kale Soup with turkey sausage, chickpeas, and feta.

The kale soups we’ve had in the past have been a bit bland, so we picked hot Italian turkey sausage and added a hint of chili powder. Nothing too spicy—just enough to keep it interesting. It turned out pretty mellow, so the last touch was to top with a sprinkle of feta, which turned out to be the perfect salty, melty touch that tied it all together. It’s a keeper.

We’re not sure if the kale will reheat well. Anyone have tips on that?


February Kale Soup
from the kitchen of Sarah & Scott Zero

Serves 4 – 6

  • 2 T. olive oil
  • 3 hot italian turkey sausages
  • ½ lb. small new potatoes, quartered
  • ¼ c. onion, chopped
  • ¼ c. carrots, chopped
  • ¼ c. celery, chopped
  • 2 cloves garlic, minced
  • 1 t. chili powder
  • 3 c. chicken stock (or whatever you have)
  • ½ bunch kale (stalks removed), chopped
  • 28 oz. canned chickpeas, drained and rinsed
  • salt and pepper
  • feta

Remove the sausage from the casings and brown on high heat in sauté pan. Remove sausage and add a tablespoon of olive oil and the potatoes to the pan. Sprinkle potatoes with a bit of salt and let them cook for a few minutes at a time between stirring. Once golden brown, remove from heat.

In a large stock pot, heat the remaining tablespoon of olive oil and add the onion, carrots, celery, and garlic. Sauté on medium-high until translucent, stirring occasionally for about five minutes. Stir in the chili powder and immediately add the stock and two cups of water. Bring to a boil, stir in the kale, and reduce to a simmer for five minutes. Add in the chickpeas and potatoes and simmer for another five minutes. Season with salt and pepper. Remove from heat. Spoon into bowls, top with a sprinkle of feta and a pinch of chili powder. Enjoy.

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  • Courtney February 9, 2014 at 8:02 pm

    I’ve frozen and reheated meatball escarole soup and everything’s been a-ok! I have faith in your heartier kale!