Roasted Vegetable and Kale Soup

Roasted Vegetable and Kale Soup

Made  times
Betsy B 1

"Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 35 m servings 564 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1687 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
  2. Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
  3. Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
  4. While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
  5. Cut squash and carrots into 1/2-inch pieces; set aside.
  6. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
  7. Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
  8. Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 58 Ratings

Most helpful positive review

I had to do some adapting based on what I had, but this is a great base recipe. With more veggies, I don't think you need the sausage. It would make a great vegetarian soup. My adaptations, if ...

Most helpful critical review

Although my husband loved this recipe, I did not care as much for it. The potatoes should not be roasted with the other veggies as the other veggies take longer to soften and the potatoes are le...

Most helpful
Most positive
Least positive

I had to do some adapting based on what I had, but this is a great base recipe. With more veggies, I don't think you need the sausage. It would make a great vegetarian soup. My adaptations, if ...

I tried this recipe and loved it. I got kale in my veggie co-op and didn't know what it was. I also got butternut squash, and potatoes, so this recipe was perfect. I only had Jimmy Dean breakf...

Of course I changed the recipe a bit. Less evoo, no beans or chick peas (forgot to buy them) but it was AAmaZing!!! Try it!!! Super healthy. My editions are: peal the skin off the butternut sq...

Good recipe. An earthier, more hearty take on minestrone. Next time I may go with a different type of sausage just to tweak it, but I will definitely keep in the recipe box.

Oh, this was so good. My whole family loved it. I followed the recipe exactly except I used homemade chicken broth instead of vegetable as I didn't have any, but other than that I stayed true to...

This is a DELICIOUS recipe! I've gotten rave reviews from everyone who has tried it. I did substitute canellini beans for the garbanzoes (my husband doesn't like garbanzoes), Jimmy Dean breakfas...

I really loved this recipe. I omitted the sausage and made a fabulous vegetable soup. I added turnips and used cannelini beans instead of kidney. Delicious! I would definitely chunk and roas...

Wow, this soup is delicious. The roasted veggies and pan drippings add so much flavor. I included the kidney bean liquid in the soup. I substituted a can of white beans in tomato sauce (includin...

I made this without the meat and it was still really good. The broth with the baked bits and puree makes the soup. I'm sure it's even better with the sausage.

Other stories that may interest you