Sausage and Kale Soup Recipe - Allrecipes.com
Sausage and Kale Soup Recipe
  • READY IN 50 mins

Sausage and Kale Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2013

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!

 
Most Helpful Critical Review
Jul 04, 2014

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

 

11 Ratings

Mar 17, 2013

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!

 
Feb 13, 2013

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.

 
Nov 10, 2013

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.

 
May 27, 2014

I used sundries tomato and kale sausage and used a little more of each vegetable than what it called for. This soup is really salty with no added salt, but still very flavorful and filling! !

 
Oct 18, 2013

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.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 1217 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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