Recipe by CelticJen
"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."
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Italian sausage links, halved lengthwise
chopped portobello mushroom caps
coarsely chopped kale
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 heat 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!
Didn't have mushrooms. Added a can of chunky tomatoes, Thought it was bland. Probably better with spicier sausage. Most soups need more cooking time. That might also help
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 absolutely 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.
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 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!
I did a recipe search with ingredients I had on hand and this soup turned up. I had chicken spinach asiago sausage, (a bit spicy), and it worked wonderfully! I was only missing the cauliflower so substituted red skin potatoes. My family really enjoyed it, also.
Made without the mushrooms and it was wonderful - even my 6 year old ate it. Used spicy sausage as suggested. Once I cooked it on the stovetop I needed 2 hours before serving, so I put it on low in the slow cooker. Vegetables were still nicely crispy.
I did make a couple of minor changes to make this healthier. I used Italian turkey sausage to cut down on the fat and low sodium chicken broth to cut down on the sodium. Other than that, the only difference was to add more garlic because we always add more garlic to everything. I did use spinach instead of kale because that's what I had in the house. The garlic is really the only thing that would affect the flavor at all, so I feel comfortable giving this recipe 5 stars. It really was delicious and other than the prep work (which is typical for most recipes, was easy to put together. I used my pressure cooker, but it really isn't necessary if you don't have one. I love making homemade soup during the cold winter months. I will definitely be making this again.
Have made this soup several times and its always a hit! We definitely prefer hot sausage, but have used sweet sausage with some added spices. The only thing I do different is remove the sausage from their casing and cook that way. I find it goes a little farther that way and is in better size portions.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Kale Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 102
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