12 Kale Soup Recipes with Sausage for Easy Weeknight Dinners

Kale soup with sausage works because the sausage browns into the pot and builds a savory base while the kale softens into the broth. Kale holds its shape better than spinach, and beans or potatoes turn the pot into a full meal. The versions below take that foundation in different directions, from creamy and mild to fiery and bright.

Start with the Classic Hearty Kale and Chicken Sausage Soup for a benchmark bowl. Pick the Cajun version for heat, the Creamy Tuscan one for richness, and the freezer batch for weeks you don’t want to cook.

Which Kale Soup Should You Make?

Classic Hearty Kale and Chicken Sausage Soup

This is the one I reach for when I want a pot that hits the middle of the road: plenty of tomato, soft beans, and chicken sausage that flavors the whole broth as it browns.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Chicken Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion and carrot, diced: 1 medium onion and 1 large carrot
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1.4 L (6 cups)
• Diced tomatoes: 400 g (14 oz) can
• Cannellini beans, drained and rinsed: 540 g (19 oz) can
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Dried oregano: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat the 2 tbsp olive oil in a large Dutch oven over medium-high. Once it shimmers, crumble in the 450 g (1 lb) chicken sausage and let it sit for 2 minutes before you break it up. Brown the pieces for another 4 minutes, until the edges are crisp.

Step 2: Tip the onion, garlic, and carrot into the pot with 1/2 tsp salt and cook for 6 minutes, stirring when the edges start to catch. You will see the vegetables soften and pick up the browned flavor.

Step 3: Pour in the 1.4 L (6 cups) stock and scrape up the browned bits while you stir. Add the 400 g (14 oz) tomatoes, drained beans, 1 tsp oregano, and 1/2 tsp pepper. Bring to a boil, then drop the heat and simmer for 20 minutes.

Step 4: Stir the chopped kale in a handful at a time, so you can fit it all without overflowing the pot. Simmer for another 10 minutes, until the kale is tender and the broth has thickened slightly. Taste and adjust salt if you need to.

Step 5: Ladle the soup into warm bowls and finish with cracked pepper and a drizzle of olive oil. You can save the rest for tomorrow, when the beans make the broth even deeper.

Creamy Tuscan Kale Soup with Turkey Sausage

This is the version for a night when you want the soup to feel like dinner, not just a starter. Turkey Italian sausage and a splash of cream turn a simple pot of kale into something you will want to soak up with good bread.

Ingredients (makes 4 servings)

• Olive oil: 2 tbsp
• Turkey Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion, finely diced, and garlic cloves, minced: 1 medium onion and 4 cloves
• Sun-dried tomatoes in oil, drained and chopped: 80 g (1/3 cup)
• Yukon Gold potatoes, cut into 2 cm cubes: 350 g (12 oz)
• Low sodium chicken stock: 1 L (4 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Heavy cream: 120 ml (1/2 cup)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Warm the 2 tbsp olive oil in a wide pot over medium-high heat, then crumble in the 450 g (1 lb) turkey sausage. Leave it alone for 2 minutes so you get a golden crust on the bottom, then break it up and cook for 4 minutes more.

Step 2: Add the onion and garlic with 1/2 tsp salt and cook for 5 minutes, stirring now and then, until the onion turns translucent and the pan smells sweet. You want the garlic to soften without taking on color.

Step 3: Stir in the 80 g (1/3 cup) sun-dried tomatoes and the potatoes so they pick up the sausage oil. Pour in the 1 L (4 cups) stock and 1/2 tsp pepper. Bring to a simmer, then cover and cook for 12 minutes, until you can slide a fork through a potato cube.

Step 4: Add the kale by handfuls and stir until it wilts down, then pour in the 120 ml (1/2 cup) cream while you keep the heat low. Let it bubble gently for 5 minutes, so it thickens a little without boiling hard.

Step 5: Turn off the heat and stir in the 50 g (1/2 cup) Parmesan until it melts into the broth. Ladle into bowls and top with a little more cheese and black pepper. You will want crusty bread alongside for the last bit of cream.

Spicy Cajun Kale Soup with Beef Sausage

If you like your soup with a slow burn, this version delivers with beef smoked sausage and a broth that clings to the rice. The onion, celery, and pepper build a base that carries the Cajun seasoning all the way through.

Ingredients (makes 4 servings)

• Vegetable oil: 1 tbsp
• Beef smoked sausage, sliced into half-moons: 450 g (1 lb)
• Yellow onion, celery ribs, and green bell pepper, diced: 1 onion, 2 ribs, and 1 pepper
• Garlic cloves, minced: 3
• Long grain white rice: 150 g (3/4 cup)
• Cajun seasoning: 2 tsp (plus more to taste)
• Diced tomatoes: 400 g (14 oz) can
• Beef stock: 1.2 L (5 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Hot sauce: 1 tsp, plus more to serve

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a heavy pot over medium-high. Add the 450 g (1 lb) beef sausage and let the slices sit for 2 minutes, then flip them and cook until you see brown, crisp edges, about 4 minutes total.

Step 2: Stir the onion, celery, and green pepper into the pot with a pinch of salt. Cook for 6 minutes, until the vegetables soften and release some liquid, and you can smell the pepper turning sweet.

Step 3: Add the 3 garlic cloves and 2 tsp Cajun seasoning, then stir for 1 minute, until you can smell the spice toasting. Pour in the 150 g (3/4 cup) rice and stir so each grain gets coated.

Step 4: Pour in the 400 g (14 oz) tomatoes and 1.2 L (5 cups) beef stock. Bring to a boil, then lower the heat and simmer for 18 minutes, until the rice is just tender. Stir now and then so the rice doesn’t catch on the bottom, and you’ll see the broth thicken.

Step 5: Add the kale and 1 tsp hot sauce, then stir until the kale wilts into the hot broth, about 5 minutes. Ladle into bowls and pass extra hot sauce at the table. You want the first spoonful to hit warm, not scorching, so let it sit a minute.

Lemon Chicken Sausage and Orzo Kale Soup

If you want a bowl that still tastes light on a weeknight, this lemon and orzo version is the one. The chicken sausage adds enough richness, but the lemon and fresh dill keep the broth bright and clean.

Ingredients (makes 4 servings)

• Olive oil: 2 tbsp
• Chicken sausage, sliced into rounds: 340 g (12 oz)
• Yellow onion, diced: 1 small
• Carrots and celery ribs, diced: 2 each
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.2 L (5 cups)
• Orzo pasta: 130 g (3/4 cup)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Lemon, zest and juice: 1 lemon
• Fresh dill and black pepper: 3 tbsp dill, 1/2 tsp pepper

Instructions

Step 1: Warm the 2 tbsp olive oil in a soup pot over medium-high heat. Add the 340 g (12 oz) chicken sausage rounds and cook for 5 minutes, turning once, until you see golden edges on both sides.

Step 2: Drop the onion, carrots, and celery into the pot with a little of the sausage oil. Cook for 6 minutes, stirring when the vegetables start to soften, and you will notice the onion turning glassy.

Step 3: Stir in the 2 garlic cloves and the lemon zest, then pour in the 1.2 L (5 cups) stock. Bring to a boil, add the 130 g (3/4 cup) orzo, and simmer for 8 minutes, until the pasta is halfway tender. You can taste a piece to check.

Step 4: Add the kale and cook for 5 minutes more, so you have time for the orzo to finish and the kale to go soft. The broth will look slightly cloudy from the starch, and that is exactly what you want.

Step 5: Turn off the heat, then stir in the lemon juice and 3 tbsp dill. Ladle into shallow bowls and add a little cracked pepper on top. You might want a second wedge of lemon on the side.

Smoky Paprika Turkey Sausage Kale Soup

If you want a smoky, brick-red broth without much work, this is the pot for you. Smoked paprika and turkey sausage do most of the heavy lifting while the potatoes break down just enough to thicken the soup.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Turkey smoked sausage, sliced into half-moons: 450 g (1 lb)
• Yellow onion, diced, and garlic cloves, minced: 1 large and 4 cloves
• Tomato paste: 3 tbsp
• Smoked paprika: 1 tbsp
• Yukon Gold potatoes, cut into 2 cm cubes: 450 g (1 lb)
• Low sodium chicken stock: 1.4 L (6 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• White vinegar: 1 tbsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high. Add the 450 g (1 lb) turkey sausage and let the slices brown for 3 minutes on one side, then stir and cook for 3 minutes more, until you see dark edges.

Step 2: Add the onion and garlic with 1/2 tsp salt and cook for 5 minutes, stirring so the garlic doesn’t burn. The onion will turn soft and pick up the smoky oil, and you will smell the sweetness.

Step 3: Stir in the 3 tbsp tomato paste and 1 tbsp smoked paprika, then cook for 2 minutes. You want the paste to darken and coat the onions before you add the potatoes.

Step 4: Add the 450 g (1 lb) potatoes and 1.4 L (6 cups) stock. Bring to a boil, then drop the heat to medium-low and simmer for 20 minutes, until you can crush a potato cube against the side of the pot with a spoon.

Step 5: Stir in the kale and 1 tbsp white vinegar, then simmer for 8 minutes more, until the kale is tender and the broth is thick enough to coat the back of a spoon. Ladle into wide bowls and add black pepper. You want a good hunk of bread with this one.

White Bean Kale Soup with Chicken Sausage

For a soup that leans on garlic and fresh rosemary, this white bean version is the one you pick. Half the beans get mashed into the broth, so it turns creamy without a drop of cream.

Ingredients (makes 5 servings)

• Olive oil: 3 tbsp
• Chicken Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 5
• Fresh rosemary leaves, finely chopped: 2 tsp
• Cannellini beans, drained and rinsed: 2 (540 g/19 oz) cans
• Low sodium chicken stock: 1.4 L (6 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Lemon juice: 2 tbsp
• Red pepper flakes, salt, and black pepper: 1/2 tsp each

Instructions

Step 1: Warm the 3 tbsp olive oil in a heavy pot over medium-high heat. Crumble in the 450 g (1 lb) chicken sausage and let it sit for 2 minutes, then break it up and cook until you see browned bits on the bottom, about 5 minutes.

Step 2: Add the onion, garlic, and 2 tsp rosemary with 1/2 tsp salt. Cook for 5 minutes, stirring now and then, until the onion is soft and the garlic smells fragrant but not dark. You will notice the rosemary turning crisp at the edges, which is exactly the flavor you want.

Step 3: Scoop out 1 cup of the drained beans and mash them with a fork until you have a rough paste. Add the remaining beans, the mashed beans, and the 1.4 L (6 cups) stock to the pot. Bring to a simmer and cook for 15 minutes.

Step 4: Add the kale and 1/2 tsp red pepper flakes, then simmer for 10 minutes, until the kale is soft and the broth has thickened from the mashed beans. If it looks too thick for your taste, add a splash of water.

Step 5: Turn off the heat and stir in the 2 tbsp lemon juice. Ladle into bowls and finish with black pepper and a thin thread of olive oil. You can serve this with toasted bread for dragging through the creamy broth.

Low Carb Kale Sausage Soup with Cauliflower

You get all the comfort of a thick, savory soup here, but the cauliflower stands in for beans and potatoes so it stays lower in carbs. The broth gets a little creaminess from canned coconut milk, which also rounds out the garlic and dried oregano.

Ingredients (makes 4 servings)

• Olive oil: 2 tbsp
• Chicken Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Cauliflower, cut into small florets: 400 g (14 oz)
• Diced tomatoes: 400 g (14 oz) can
• Low sodium chicken stock: 1 L (4 cups)
• Full fat coconut milk: 240 ml (1 cup)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Dried oregano, salt, black pepper, and red pepper flakes: 1 tsp oregano, 1/2 tsp each salt and pepper, 1/4 tsp flakes

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high. Add the 450 g (1 lb) chicken sausage and brown it for 5 minutes, breaking it up with a spoon, until you see no pink left and the edges are crisp.

Step 2: Stir in the onion and garlic with 1/2 tsp salt and cook for 5 minutes, until the onion is soft and the garlic is fragrant. You can add a splash of water if the pot starts to look dry.

Step 3: Add the 400 g (14 oz) cauliflower florets, the 400 g (14 oz) tomatoes, 1 tsp oregano, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Pour in the 1 L (4 cups) stock and bring to a boil. You want the cauliflower to heat through with the liquid, so give it a stir.

Step 4: Lower the heat and simmer for 15 minutes, until you can pierce a cauliflower floret with a fork but it still has some bite. Stir in the 240 ml (1 cup) coconut milk and the kale. Cook for 5 minutes more, until the kale is tender.

Step 5: Taste and adjust salt, then ladle the soup into bowls. You can top each bowl with a few extra red pepper flakes or a spoonful of the thick coconut cream from the can for extra richness.

Instant Pot Kale Soup with Beef Sausage

This is the version for a weeknight when you forgot to soak beans. The pressure cooker turns dried white beans tender in less than an hour, and the beef sausage gives the broth a deep, meaty backbone while everything cooks.

Ingredients (makes 6 servings)

• Olive oil: 1 tbsp
• Beef smoked sausage, sliced into rounds: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Carrots and celery ribs, diced: 2 each
• Garlic cloves, minced: 3
• Dried white beans, rinsed and picked over: 300 g (1 1/2 cups)
• Diced tomatoes: 400 g (14 oz) can
• Beef stock: 1.2 L (5 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Italian seasoning, salt, and black pepper: 1 tbsp Italian seasoning, 1/2 tsp each salt and pepper

Instructions

Step 1: Turn the Instant Pot to sauté and heat the 1 tbsp olive oil. Add the 450 g (1 lb) beef sausage and cook for 5 minutes, stirring once, until you see browned edges and the pot has a few dark bits.

Step 2: Add the onion, carrots, celery, and garlic with 1/2 tsp salt. Cook for 4 minutes, stirring, then press cancel. You want the vegetables softened just enough to release their liquid.

Step 3: Stir in the 300 g (1 1/2 cups) beans, 400 g (14 oz) tomatoes, 1.2 L (5 cups) beef stock, 1 tbsp Italian seasoning, and 1/2 tsp pepper. Lock the lid and pressure cook on high for 35 minutes. You will need about 10 minutes for the pot to come to pressure, so plan for that.

Step 4: Let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining steam. Open the lid, set the pot to sauté, and stir in the kale. Cook for 5 minutes, until the kale is tender and the beans are creamy. You will see the beans have swelled and thickened the broth.

Step 5: Ladle the soup into bowls and top with black pepper and a drizzle of olive oil. You can let it sit for 10 minutes if the broth is too hot, which gives the flavors a chance to settle.

Roasted Tomato Kale Soup with Chicken Sausage

Roasting the tomatoes and garlic first gives this soup a sweetness you cannot get from a can. The chicken sausage browns on the stove while the vegetables collapse in the oven, and the balsamic brings the whole broth into balance.

Ingredients (makes 4 servings)

• Roma tomatoes, halved: 900 g (2 lb)
• Yellow onion, quartered: 1 medium
• Garlic cloves, whole and peeled: 6
• Olive oil: 4 tbsp, divided
• Chicken Italian sausage, casings removed: 450 g (1 lb)
• Low sodium chicken stock: 1 L (4 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Balsamic vinegar: 1 tbsp
• Fresh basil leaves, torn: 1/2 cup
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 425F (220C). On a rimmed baking sheet, toss the 900 g (2 lb) tomatoes, onion, 6 garlic cloves, 2 tbsp of the olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Roast for 30 minutes, until the tomatoes have slumped and the garlic is soft.

Step 2: Brown the 450 g (1 lb) chicken sausage in the remaining 2 tbsp olive oil over medium-high while the vegetables roast. Break it up as it cooks, and you will see deep golden pieces after about 6 minutes.

Step 3: Scrape the roasted vegetables and any juices from the baking sheet into the pot. Use an immersion blender to blitz everything until it is as smooth or as chunky as you like, then pour in the 1 L (4 cups) stock.

Step 4: Bring the soup to a gentle boil while you stir, then reduce the heat and simmer for 10 minutes. You want the broth to pick up the roasted tomato flavor and reduce just a little.

Step 5: Add the kale and 1 tbsp balsamic vinegar, then simmer for 8 minutes, until the kale is soft and the vinegar has lost its sharp edge. Taste and adjust salt if you need it.

Step 6: Ladle into bowls and scatter the 1/2 cup basil over each serving. You can finish with a tiny drizzle of olive oil and serve with warm bread on the side.

Curried Turkey Sausage and Chickpea Kale Soup

This one takes the soup in a warm, spiced direction. The chickpeas and coconut milk make it rich, while curry powder and ginger give the broth a yellow glow and a slow heat that builds as you eat.

Ingredients (makes 5 servings)

• Olive oil: 2 tbsp
• Turkey Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion, garlic, and ginger: 1 medium onion, 3 cloves garlic, 1 tbsp ginger
• Curry powder and garam masala: 1 tbsp and 1 tsp
• Chickpeas, drained and rinsed: 540 g (19 oz) can
• Diced tomatoes: 400 g (14 oz) can
• Full fat coconut milk: 400 ml (13.5 oz) can
• Low sodium chicken stock: 500 ml (2 cups)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Lemon juice and salt: 1 tbsp and 1/2 tsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a heavy pot over medium-high heat. Crumble in the 450 g (1 lb) turkey sausage and let it sit for 2 minutes, then break it up and cook until you see golden brown bits, about 5 minutes.

Step 2: Add the 1 medium onion, 3 garlic cloves, and 1 tbsp ginger with 1/2 tsp salt. Cook for 5 minutes, stirring often, until the onion is soft and you can smell the ginger blooming.

Step 3: Sprinkle in the 1 tbsp curry powder and 1 tsp garam masala, then stir for 1 minute so the spices toast without burning. Add the drained chickpeas and 400 g (14 oz) tomatoes, and cook for 2 minutes more. You want the bottom of the pot to look dry and fragrant before the liquid goes in.

Step 4: Pour in the 400 ml (13.5 oz) coconut milk and 500 ml (2 cups) stock, then bring to a simmer. Cook for 10 minutes, stirring now and then, until the broth is slightly thickened and the chickpeas are tender. If the surface looks too thick for your liking, add a little water.

Step 5: Stir in the kale and cook for 6 minutes, until the leaves are soft and the broth is a warm yellow. Turn off the heat, add 1 tbsp lemon juice, and ladle into bowls. You can finish with extra black pepper.

Turkey Sausage Meatball Kale Soup

This version turns your pot into a meal with little meatballs floating in every bowl. The turkey sausage gets rolled small and browned first, so each bite of soup has a tender, savory center.

Ingredients (makes 4 servings, about 20 mini meatballs)

• Olive oil: 2 tbsp
• Turkey Italian sausage, casings removed: 450 g (1 lb)
• Yellow onion, diced, and garlic, minced: 1 small and 2 cloves
• Carrots and celery ribs, diced: 2 each
• Diced tomatoes: 400 g (14 oz) can
• Low sodium chicken stock: 1.2 L (5 cups)
• Ditalini pasta: 100 g (1/2 cup)
• Kale, stems removed and chopped: 1 bunch (about 200 g)
• Parmesan cheese, for serving: 30 g (1/3 cup)
• Salt and black pepper: 1/4 tsp each

Instructions

Step 1: Roll the 450 g (1 lb) turkey sausage into about 20 small meatballs, keeping them roughly the size of a large grape. Heat the 2 tbsp olive oil in a wide pot over medium-high, then add the meatballs and brown them for 6 minutes, turning so you get color on two sides.

Step 2: Pull the meatballs out with a spoon and set them on a plate. Add the onion and garlic to the pot with 1/4 tsp salt and cook for 4 minutes, until you see the onion soften and the browned bits lift from the bottom.

Step 3: Add the carrots and celery, then cook for 4 minutes more. The vegetables should have a little bite, and you want them to pick up the meatball drippings.

Step 4: Pour in the 400 g (14 oz) tomatoes, 1.2 L (5 cups) stock, and 1/4 tsp pepper. Bring to a boil, then add the 100 g (1/2 cup) pasta and the meatballs. Simmer for 12 minutes, until the pasta is tender and the meatballs are cooked through. You can check a meatball by cutting one in half.

Step 5: Add the kale and simmer for 5 minutes, until the leaves are soft. Ladle into bowls and top with the 30 g (1/3 cup) Parmesan. You will see the cheese melt into the hot broth.

Make Ahead Freezer Kale Sausage Soup

You make this one on a Sunday and freeze two suppers for the weeks ahead. The base is sturdy enough to hold up in the freezer, and you add the kale when you reheat so it keeps its color and bite.

Ingredients (makes 2 freezer bags, 4 servings each)

• Olive oil: 2 tbsp
• Chicken Italian sausage, casings removed: 900 g (2 lb)
• Yellow onions, diced: 2 medium
• Garlic cloves, minced: 6
• Carrots, diced: 3
• Diced tomatoes: 2 (400 g/14 oz) cans
• Cannellini beans, drained and rinsed: 2 (540 g/19 oz) cans
• Low sodium chicken stock: 2.8 L (12 cups)
• Kale, stems removed and chopped: 2 bunches (about 400 g)
• Dried oregano, salt, and black pepper: 2 tsp oregano, 1 tsp salt, 1 tsp pepper

Instructions

Step 1: Heat the 2 tbsp olive oil in a very large pot over medium-high. Add half of the 900 g (2 lb) sausage and brown it, breaking it up, until you have crisp edges, about 6 minutes. Transfer it to a bowl and repeat with the rest.

Step 2: Add the 2 onions, 6 garlic cloves, and 3 carrots to the pot with 1 tsp salt. Cook for 8 minutes, stirring occasionally, until the vegetables are soft and you can smell the garlic all through the kitchen.

Step 3: Stir in the 2 cans of tomatoes, 2 cans of beans, 2 tsp oregano, 1 tsp pepper, and all the browned sausage. Pour in the 2.8 L (12 cups) stock and bring to a boil, then reduce the heat and simmer for 25 minutes. You want the broth to deepen and the beans to soften further.

Step 4: Turn off the heat and let the soup cool to room temperature, stirring now and then so it cools evenly. Divide it between 2 large freezer bags, leaving about an inch of space at the top, and lay them flat in the freezer. You can speed this up by putting the pot in a sink of cold water.

Step 5: Thaw one bag in the fridge overnight, then pour the soup into a pot and bring it to a simmer. Add half of the 400 g (about 200 g) kale and cook for 5 minutes, until the leaves are tender. You can ladle it straight from the pot into warm bowls.

The one step that matters most across every version is browning the sausage until it leaves a layer of dark bits on the bottom of the pot. Those browned pieces dissolve into the broth as you add the stock, and they give the soup the deep flavor that makes it taste like it cooked all day.

Pick the version that matches your mood tonight, put the pot on, and let the kale do its quiet work.