In a saucepan over medium heat, brown the onion in 30 ml (2 tbsp) of the butter. Season with salt and pepper. Add the kale, potatoes and broth. Bring to a boil, reduce the heat and simmer for 15 minutes or until the potatoes are al dente.
Meanwhile, in a skillet over medium-heat, brown the sausages on both sides in the remaining butter. Remove from the heat. On a work surface, slice the sausages and add to the soup. Cook for about 5 minutes or until the vegetables are tender and the sausage is thoroughly cooked. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.