I am not a big fan of kale. When a friend told me that he wasn’t either but liked it in soup it made me think. How can I make a simple yet flavorful soup. Sausage and kale soup came to mind. From what I have read, kale does not lose its nutritional value when put into soup so that was a relief. So what sausage and spices to put in? Well the sausage is up to you. I used a mild sausage with gouda in it and another sausage with apple. The spices are sea salt, black pepper, and thyme. Along with kale, broth, carrots, onions, celery, and broth. With not many ingredients, the sausage and kale soup comes together in about an hour.
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.
Making the soup
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. 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. Let me know how you like it!
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- 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
- 40 ounces of sausage of your choice Italian, kielbasa, etc
- 64 ounces of chicken broth
- 10 ounces of chopped kale
- Over medium heat, add the oil to your soup pot and once hot, add the carrots, celery, onions, 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. Let simmer for about 20-30 minutes