Tuscan Kale Soup
Artichoke Hearts & Chicken Sausage
Chicken Broth with Flavored with Fennel Seed & Red Chile Flakes
Served with Toasted Ciabatta
Back in January, a recipe for “Italian Chicken Sausage and Artichoke Soup with Chard” in Sunset magazine caught my interest. Over the past months I’ve added onion, garlic, fennel seed, and red chile flake to the original recipe. And sometimes substitute kale for chard. My procedure is quick and easy, and the synergistic result far exceeds the expectation of boxed chicken broth and canned artichoke hearts.
In less than a half hour, this soup is on the table. I’ve served it as an everyday meal, as a starter to a rustic dinner topped with ricotta salata, and as an elegant first course. This year my Thanksgiving menu has a lighter aura, so this Tuscan Kale Soup will replace the heavier puréed soups of the past.
Tuscan Kale Soup with Artichoke & Chicken Sausage Recipe
Start with about a pound of fresh chicken sausage. Remove sausage from casings and crumble into bite-sized pieces. Brown it in a small amount of olive oil. The fresh chicken sausage in the meat department of Whole Foods is terrific for this soup.
While the chicken is browning, coarsely crush 1 t. fennel seeds in a mortar with pestle.
Then in a large soup pot, sauté 1/2 c. diced yellow onion in about 3 T. olive oil. When the onion is translucent, add 4 minced garlic cloves, fennel seed, and 1 t. red chile flakes. Sauté for another minute or two.
Add 2 qt. of good chicken broth to the pot. We like Whole Foods 365 Organic Chicken Broth, which comes in 1 quart boxes. Bring to a boil then reduce heat. Meanwhile rinse two cans of artichoke hearts in cool water. Drain and squeeze our excess moisture. Cut in half lengthwise, removing any tough outer leaves if necessary. Add artichoke hearts and browned chicken sausage to the soup. Simmer for ten minutes.
Remove the center rib from washed Tuscan kale, tear the leaves into thirds. Add the kale to the soup, and simmer, covered, until the kale is wilted and tender. Season with sea salt to taste. Serve with toasted ciabatta brushed with olive oil and grated cheese, ricotta salata or Parmesan, on the side.
27 thoughts on “Tuscan Kale Soup with Artichoke & Chicken Sausage”
You had me at Ricotta Salata. I hope there’s still some for me to taste on leftover day!!!
Very nice soup, soul-warming. I never thought of using canned artichoke hearts in a soup: I must try it.
Sounds so good.
Looks fab Lori. I’m on soup kick these days and love anything with kale. Hope you are wll.
I really like all of the ingredients in this soup. Kale is one of those greens I try to put in everything. It always ends up in my soup too. Very nice recipe.
This looks amazing! I feel like I can smell it just from the pictures. 🙂 Next time I get my hands on some kale, I will definitely give this a try! Thanks for sharing 🙂
This looks delicious and I completely agree…there is nothing like homemade stock. I made a soup that was good, but used boxed stock for the first time in years – and it would have been fantastic with the good stuff!
I just came back from Tuscany and have been writing about it all week. Such hearty, simple and comforting food!
P.S. I use fennel seed and chili flakes in just about everything I eat.
Lori Lynn, I trust you to make a rustic soup dish look posh…lovely plating.
This looks so inviting on a dreary day! Congrats on the Top Nine!
Now this is a kale recipe I could get into — so many of my favorite flavors: fennel, red pepper, artichokes, chicken sausage.
I always go weak in the knees for kale and sausage. So comforting and flavorful. Lovely recipe. Congrats on Top 9.
What wonderful comfort food! I want this.
I just had to come back and say – I’m sitting here with my foodie friend Charlene and I just HAD to show this to her…I’ve emailed the link to her house so she can make it! DELISH…as always!
Thank so much Ann, please let me know how Charlene likes it!
I’ve still got some of that kale growing in my garden. The addition of artichokes sounds terrific. I see this in my future.
I’m in awe, Lori Lynn !! what you do is SO good, and you are consistent in your good quality!! Your recipes should be published, and I would be the first one to buy your book!
Cristina you are so sweet. Thank you, you made my day 🙂
My Tuscan Kale didn ‘t make it – but I still have kale and yes – I am going to do this. LL – you just wormed your way into my souper-loving heart.
You have totally got me in the mood to make some soup!! I love the kale and chicken sausage in there too. YUM!
This soup looks so delightful! I’ve just come down with a cold and wish I had some right now! Congrats on Top 9 well deserved 🙂
I have to make this – this will be a great recipe for me to try artichoke hearts and kale at the same time as I’ve never cooked both of them before. Looks really delicious!! Must bookmark this before I forget…
What and exquisite photograph! Beautiful colors textures and composition! More importantly, a delicious soup. Kale one of those super foods that is not only good for you but good, period, especially in this preparation.
This soup looks amazing — I love artichokes and have been digging kale recently, so I can’t wait to try this!
I just love your site & creations!
If I’d seen this recipe earlier I’d picked up some kale at the Farmer’s Market!
What a wonderful soup idea. I love the addition of kale!