Italian Sausage, Kale & Egg Drop Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb sweet italian sausage, sliced into ½" medallions (it's okay if the shape is a little wonky)
  • 1 tsp olive oil
  • 3 cloves of garlic, diced
  • 1 sweet onion, chopped
  • ¾ cup dry white wine
  • 8 cups chicken broth
  • ½ tsp ground nutmeg
  • ½ tsp ground white pepper
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 4 cups kale, cut into large chunks
  • 4 eggs, beaten
  • ½ lemon, juiced
  • ½ cup grated parmesan + more for sprinkling
  • 2 tsp lemon zest
  • salt & pepper to taste
  1. In a large soup pot over medium high heat add 1 tsp oil and sweet italian sausage. Cook until sausage has browned and then drain fat, leaving a little less than ½ tsp in pan and remove sausage. Set aside.
  2. Next in same pot (using the fat from sausage, after drained, that has already coated the pan) over medium heat add your garlic. Saute for 30 seconds and then add your onion. Saute for five minutes.
  3. Next add your dry white wine and continue to cook onion and garlic for an additional 5 minutes (this will help burn off alcohol and strong wine flavor).
  4. Next add your chicken broth, nutmeg, white pepper and garlic powder. Bring soup to a boil and then reduce heat to low.
  5. Add your kale chunks and let simmer for about 5 minutes, or until kale has begun to soften a little. Add sausage back into soup.
  6. Next slowly add your eggs to soup while continuously whisking soup as eggs cook and mix in (basically creating a whirl pool for the eggs as you pour them)
  7. Add lemon juice and grated parmesan. Stir together.
  8. Salt & Pepper to taste.
  9. Serve soup with a little lemon zest and parmesan on top.
Recipe by My Lavender Blues at