Sausage Kale Soup

Warm up with this sausage kale soup. It’s packed with flavor and veggies, only requires 10 ingredients and it can be made on the stove top or in the slow cooker.

Cooler weather is here and I’ve been craving warm and comforting meals like curries, stews and soups. If it’s steamy, aromatic and full of flavor, count me in!

Using Sausage in Soup

Sausage has SO MUCH flavor and makes for such a rich and delicious soup.

For this soup, you can use whatever sausage you’d like. I used a local ground sage pork sausage, but if you’re looking for a leaner option you can use chicken or turkey sausage. And if you’re vegetarian or vegan, you can sub with veggie sausage or your favorite beans. I bet white beans would work great!

Like I mentioned before this soup is easy! Once you’ve cooked the sausage and veggies a bit, just let your slow cooker do the rest. Set it and forget it for a few hours. Add your kale right before serving so it doesn’t get overcooked and you’ve got a warm and comforting dinner. I recommend serving each bowl of soup with a little parmesan cheese and a few slices of crusty bread. Delish!

Sausage Kale Soup

5 from 6 votes

Warm up with this slow cooker sausage kale soup. Packed with flavor and veggies, this 10-ingredient soup is low-carb, easy to whip up and tastes delicious!

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups chopped carrots
• 2 stalks celery, chopped
• 2 (32 ounce) cartons chicken stock or broth, about 8 cups
• 1 teaspoon ground pepper
• ¼ teaspoon sea salt or more to taste
• 4 cups chopped kale
• 1 pound ground sausage, I used sage sausage
• parmesan cheese, for serving (optional)

Instructions

 

Slow Cooker

• In a large skillet or pot, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pan, leaving about 1 Tablespoon.
• Cook garlic, onion, carrots and celery in reserved fat for 4-5 minutes or until fragrant.
• Transfer veggies into a slow cooker, add stock, pepper, salt and stir in sausage.
• Cover and cook on high for 3 hours or low for 6 hours. Add kale to the slow cooker about 10 minutes before serving.
• Portion soup into bowls, season with additional salt, pepper and parmesan if using.

Stove Top

• In a large pot or Dutch oven, cook sausage over medium heat while breaking into pieces. Once brown, remove with a slotted spoon and drain on a plate lined with paper towels. Drain fat from pot, leaving about 1 Tablespoon.
• Cook garlic, onion, carrots and celery in reserved fat for 4-5 minutes or until fragrant.
• Add stock, pepper, salt and the cooked sausage to the pot. Bring soup to a boil then reduce heat to a simmer and kale and cook for about 15-20 minutes.
• Portion soup into bowls, season with additional salt, pepper and parmesan if using.

Notes

• For a leaner option you can use ground chicken or turkey sausage. 

Nutrition

Serving: 1/4 of recipe Calories: 479kcal Carbohydrates: 12g Protein: 34g Fat: 31g Fiber: 3g Sugar: 7g

Author: Brittany Mullins

Course: Soup

Cuisine: American

Keyword: sausage kale soup

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