Sausage Kale Soup
This hearty and comforting sausage and kale soup is packed with flavor and cooks up in about 30 minutes! It can be made on the stove top or in the slow cooker.
Servings: 4
Ingredients
- 3 cloves garlic minced
- 1 large onion chopped
- 2 cups chopped carrots
- 2 stalks celery chopped
- 8 cups chicken broth or bone broth
- ½ teaspoon ground pepper
- ¼ teaspoon sea salt plus more to taste
- 4 cups chopped kale
- 1 pound ground sausage I used sweet Italian sausage
- parmesan cheese for serving, optional
Instructions
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.
- Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
- Add broth, pepper and the cooked sausage to the pot. Bring soup to a boil then reduce heat to a simmer and cook for about 20-30 minutes, or until the veggies are tender. Add the kale about 10 minutes before serving.
- Once kale has wilted and veggies are tender, taste and season with additional salt and pepper, if needed.
- Portion soup into bowls and top with parmesan, if using.
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.
- Add garlic, onion, carrots, celery and salt to the pot with reserved fat and sauté for about 7-10 minutes or until onions are translucent and fragrant.
- Transfer veggies into a slow cooker, add broth and pepper 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 and pepper, if desired and top with parmesan. if using.
Notes
- Storage: Once the soup has cooled, transfer it to an airtight container and store it in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or in the microwave, stirring occasionally for even warmth.
Nutrition
Serving: 1/4 of recipe | Calories: 479kcal | Carbohydrates: 12g | Protein: 34g | Fat: 31g | Fiber: 3g | Sugar: 7g