Looking for a healthy soup that doesn’t lack flavor? This sausage and kale soup is packed with wholesome ingredients and your choice of savory sausage. It’s ready in around 60 minutes and is naturally low-carb, making it a wonderful and satisfying meal.
What You Will Need:
- 4 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of cracked black pepper
- 1 teaspoon of thyme
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 2 1/2-3 pounds of sausage of your choice (Italian, kielbasa, etc)
- 64 ounces of chicken broth
- 10 ounces of chopped kale
The Ingredients for the Sausage and Kale Soup
The sausage for the soup is up to you. My wife likes italian sausage and the flavor it brings to the soup. We have tried kielbasa, smoked, and fresh, and both brought great flavor. I have recently made this recipe with mild apple sausage and gouda sausage. Both were wonderful. There is only one cup each of diced onions, celery, and carrots. I use petite carrots so they cook a touch quicker. You can buy shredded kale by the bag at most grocery stores along with good chicken broth. Dried thyme, olive oil, sea salt, and pepper are the rest of the ingredients.
How to Make Sausage and Kale
Over medium heat, add the oil to your soup pot and once hot, add the carrots, celery, onions, sea salt, pepper, and thyme and saute for five minutes. After they all get to know each other, add the sausage to the party. After five minutes, add the broth and kale. Let simmer for about 20-30 minutes. I usually taste the broth at this point to see if any additional sea salt or pepper is needed.
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FAQ’s:
You can use almost any sausage you enjoy. Spicy or mild Italian sausage adds a classic flavor, while kielbasa provides a wonderful smoky taste. Chicken or turkey sausage are also great lighter options.
To ensure your kale is tender and not bitter, remove the tough center ribs before chopping. Adding the kale at the end of the cooking process and simmering for just 5-10 minutes until it wilts is all you need.
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat until warmed through.
Absolutely. To make a creamy version, you can stir in a half-cup of heavy cream or full-fat coconut milk during the last 5 minutes of simmering.
Yes, this soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Sausage and Kale Soup
Ingredients
- 4 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of cracked black pepper
- 1 teaspoon of thyme
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 2 1/2-3 pounds of sausage of your choice Italian, kielbasa, etc
- 64 ounces of chicken broth
- 10 ounces of chopped kale
Method
- Over medium heat, add the oil to your soup pot and once hot, add the carrots, celery, onions, thyme, sea salt, and pepper and saute for five minutes.
- Then add the sausage and simmer for an additional five minutes
- After five minutes, add the broth and kale. Let simmer for about 20-30 minutes
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