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Kielbasa Orzo and Kale Soup

10 min
30 min


  • 6 oz Coleman Natural Polish Kielbasa
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon finely chopped fresh thyme
  • 8 cups chicken broth
  • 1 bay leaf
  • 3/4 cup orzo
  • 4 cups chopped kale
  • 1/4 cup chopped fresh parsley


1 Heat the oil in a large saucepan or Dutch oven set over medium-high heat.

2 Add the sausage, onion, carrot, celery, red pepper, garlic and thyme. Cook for 5 minutes or until vegetables start to soften and sausage is golden brown.

3 Pour in the broth and add the bay leaf; bring to a boil.

4 Add the orzo and kale. Reduce the heat to medium; simmer for 8 to 10 minutes or until the orzo is al dente and vegetables are tender.

5 Stir in the parsley, salt and pepper. Serve immediately.

Substitute baby shells or alphabet pasta for the orzo. Serve the soup with crusty bread for a satisfying supper. Prepare a double batch and freeze half to have on hand for busy weeknights.

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