MarthaStewart.com provides a recipe for sausage and kale soup. Low in sodium, the recipe requires minimal preparation time and serves about four people. To add additional servings, double the ingredients in the recipe.
Martha Stewart's recipe requires 1 tablespoon of olive oil, one diced onion, two minced garlic cloves, 1/4 teaspoon of crushed red pepper flakes, five waxy potatoes peeled and cut into 1/2-inch pieces, 7 ounces of reduced-sodium chicken broth, 12 ounces of kale and 12 ounces of cut, smoked chicken sausage. Clean, shred and stem the kale before preparing the recipe.
Use a large cooking pot to heat the oil, then add the onions until they are softened. After two or three minutes, add the garlic and red pepper flakes and cook for a minute. Add the potatoes and broth, and allow them to cook for 10 to 15 minutes. Blend half of the ingredients in a blender. After blending, cook the ingredients at a low temperature for about 15 minutes until the kale is wilted.