Sausage and Kale Soup3 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“This is a weekly regular in our house during the winter. Full of winter veggies, it's hearty and warm on those cold winter days. I use my pressure cooker and the entire meal takes just 30 minutes. I love to use different flavored gourmet sausages and add asparagus when it's in season.” - by CelticJen
Original recipe yields 8 servings
- Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.
- Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.
Amount Per Serving (8 total)
- 173 cal
- 11.3 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Wow, this was great soup! Only two tweaks: I used hot Italian turkey sausage and cremini mushrooms. Everything else stayed the same. The soup had great flavor from the sausage, and just enough hea..." See moret to make the soup taste well-seasoned. Rich and satisfying on its own for lunch, or for dinner with a salad and some crusty bread, this recipe is a keeper!"
"OMG, delicious! Great method! I used half a Spanish chorizo, casing removed and diced, and two chicken mango sausages (what I had on hand). After the onion, carrot and garlic were cooked, I added a 10..." See more oz bag of TJ's Organic Tuscan kale (remove spines first) and sauteed for a minute or two. Then only a quart of fat free chicken broth and added a can of Great Northern beans (not drained) and about 1/2 tsp red pepper flakes along with the oregano. Brought to a boil, then simmered about one hour. Yum! I omitted the bay leaf, cauliflower and mushrooms. It did not need them, but I might try next time. There will definitely be a next time!"
"Warning, this soup depends a lot on what sausage you use - I already wrote a review but after making this soup a couple of times, I've discovered this issue. The first time I made it, it was absolutel..." See morey amazing. The second time, I used a different brand of sausage and drained off a lot of the sausage grease and it was not nearly as good. So if you make it and aren't impressed, you may want to try a different meat before you give up on it entirely."
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