Kale and Kielbasa Soup

Shopper recipe | Submitted by Valerie

Serves: 12 to 15

Prep time: 30 minutes

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These ingredients are:
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This is a very flavorful soup, and is fast and easy to make. It is my own recipe. All of the ingredients can be found at PCC.


  • 1 12-ounce smoked turkey kielbasa (Garrett County brand) Add to list
  • 2 boneless skinless chicken breasts Add to list
  • Spike seasoning Add to list
  • 3 to 4 tablespoons olive oil Add to list
  • 3 to 4 teaspoons organic Better than Bouillon (beef flavored) Add to list
  • 1 large bunch kale (6 to 8 leaves), ribs removed and roughly chopped Add to list
  • 1 medium to large organic fennel, cut into bite-sized pieces Add to list
  • 1 large organic onion, peeled and finely chopped Add to list
  • 4 organic carrots, peeled and cubed Add to list
  • 32 ounces organic chicken broth Add to list
  • About 1 to 2 quarts water Add to list
  • 2 cups cooked cannellini or kidney beans Add to list
  • 1 package fresh four cheese tortellini, cooked Add to list


Cut kielbasa lengthwise then cut into 1/2-inch pieces.

Season chicken breasts with Spike seasoning. Brown the chicken in 1 tablespoon olive oil. Cover halfway with water and 1 teaspoon of the bouillon. Simmer for 20 minutes. Remove the chicken and cut into bite-sized pieces. Reserve the broth the chicken was cooked in.

Saute the kielbasa and the vegetables in the remaining olive oil for a few minutes. Add the packaged chicken broth, reserved chicken broth, and water so the liquid comes about 1 to 2 inches above all the sauteed ingredients. Add remaining bouillon to taste. Add beans and cooked chicken pieces.

When the soup has simmered for about 10 minutes and the veggies are tender (not overcooked) check the flavor and add a little more bouillon if needed. Add the tortellini just before serving.


This soup is very flavorful and very easy to make. I usually cook my own cannellini beans as the canned beans are soft and easily fall apart. Remember to soak the dry beans overnight as they take awhile to cook.

I have only made this soup with Garrett County kielbasa; it is very flavorful and is lower in fat than others.

When you store the leftover soup, it is a good idea to remove the tortellini as it has a tendency to fall apart and also soak up the broth. It's easy to remove as it floats on the top.

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