Sausage and Kale Soup

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This sausage and kale soup is packed with flavor! It’s also loaded with vegetables (carrots, celery, and kale!) to make it a healthy, hearty, and cozy meal. You can use any kind of sausage. I use chicken or turkey sausage, but you can definitely use pork or a vegetable sausage. It’s a delicious and filling meal to get you through the colder months!

What ingredients do I need to make this?

• Olive oil
• Garlic
• Yellow onion
• Italian sausage (no casing) - Can use turkey, chicken, pork, or plant-based
• Red pepper flakes
• Celery
• Carrots
• Low sodium chicken broth
• Potatoes
• White beans
• Kale
• Coconut milk (full fat)
• Salt
• Pepper
• Optional for topping: parmesan

If I want to make this vegetarian/vegan, can I use plant-based sausage and vegetable broth?

Yes! That will definitely will work for this soup. Use your favorite plant-based sausage and enjoy!

Can I use cream instead of coconut milk?

Yes, that will work to make the soup just as creamy.

What size should I cut the carrots and celery?

Bite-sized. I like bigger chunks, while I know some people prefer smaller, so it’s up to you!

How do I store/re-heat this soup?

Keep it in a covered, air-tight container and store in the refrigerator for 4-5 days. To re-heat, simply microwave or place in a pot on the stove until the soup is at your desired temperature.

If you like this recipe, you might also like:

• Chipotle Cauliflower Soup
• Healthy Taco Soup
• Lemony Chicken and Orzo Soup
• Sweet Potato and Chickpea Bowl
• White Chicken Chili

Sausage and Kale Soup

This creamy, delicious one pot sausage and kale soup is loaded with vegetables, potatoes, and beans!

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Main Course, Soup

Servings 8 servings

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium yellow onion quartered and thinly sliced
• 4-6 cloves garlic minced
• 1 lb Italian sausage chicken, turkey, pork, or plant-based, no casing
• 2 teaspoon red pepper flakes more to taste
• 2 celery sticks chopped
• 2 large carrots peeled and chopped
• 6 cups low sodium chicken broth
• 3 medium potatoes washed and diced
• 1 15 oz can white beans drained and rinsed
• 3 cups chopped kale
• ¾ cup coconut milk
• Salt and pepper to taste
• Optional for topping: freshly shredded parmesan

Instructions

 

• Heat the olive oil in a pot on medium heat, add onion and garlic.
• Stir occasionally until onion is translucent (about 10 minutes), then add in sausage, breaking up and cooking until cooked through (about 5 minutes). Depending on the type of sausage you're using, you may need to drain excess fat after the sausage is done cooking.
• Add celery, carrots, and red pepper flakes stirring occasionally until vegetables are tender (about 10 minutes).
• Add chicken broth and potatoes and bring to a simmer. Cover and let simmer until potatoes are tender (10-15 minutes).
• Stir in coconut milk, chopped kale, and beans then cover and let simmer for 5 minutes.
• Salt and pepper to taste. Top with parmesan, serve with a warm baguette and enjoy!

Keyword fall, fiber, healthy, produce, protein, soup, vegetables, winter

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