Hearty Sausage and Kale Soup

$To make a tasty sausage soup, you need simple ingredients. Here’s your list: - 1 lb Italian chicken sausage (or turkey sausage), casings removed - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 2 cups kale, chopped (stems removed) - 1 can (15 oz) diced tomatoes, drained - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish These ingredients blend well. The sausage gives a rich flavor. The vegetables add color and nutrition. You can customize this soup with extra ingredients. Here are some great options: - Potatoes for more heartiness - Beans for added protein - Spinach instead of kale - Zucchini for a fresh taste - Corn for sweetness Feel free to mix and match. It makes your soup unique. Each ingredient has its benefits. Here’s a quick look: - Sausage: Provides protein and flavor. Choose lean options for a healthier dish. - Kale: Packed with vitamins A, C, and K. Great for your immune system. - Carrots and celery: Full of fiber and low in calories. They help keep you full. - Tomatoes: Rich in antioxidants. They add color and tang. - Olive oil: A healthy fat that boosts heart health. This soup is more than just tasty. It’s good for you too! {{ingredient_image_1}} Start by gathering your veggies. You will need one medium onion, three cloves of garlic, two carrots, and two celery stalks. Chop the onion into small pieces. Mince the garlic. Dice the carrots and celery into small bits. This makes them cook faster. Set the chopped veggies aside for later. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion. Sauté it for about five minutes until it turns soft and clear. Next, add the minced garlic, diced carrots, and celery. Cook this mix for another five to seven minutes. The veggies will start to soften and smell great. Now, take the one pound of Italian chicken sausage. Remove the casings and crumble the sausage into the pot. Cook it for about eight to ten minutes. Break it apart with a wooden spoon as it cooks. You want it to brown nicely. This adds flavor to the soup. Once the sausage is browned, stir in one teaspoon of dried oregano and one teaspoon of paprika. Add salt and pepper to taste. Cook this for one more minute. The spices will release their fragrant aroma. Next, pour in four cups of low-sodium chicken broth. Bring the mixture to a simmer. Then, add one can of drained diced tomatoes and two cups of chopped kale. Stir everything together well. Let the soup simmer for 15 to 20 minutes. The kale should be tender when done. Taste the soup and adjust the seasoning if needed. Serve the soup hot. You can garnish it with fresh parsley on top. Enjoy your hearty sausage and kale soup! For this soup, I suggest using Italian chicken sausage or turkey sausage. These types pack a punch of flavor without being too heavy. If you prefer pork, go for high-quality Italian sausage. The fat in the sausage adds richness to the soup. Always choose fresh sausage, as it has better taste. Herbs and spices can elevate your sausage soup. I love adding dried oregano and paprika. They bring warmth and depth. Fresh herbs like parsley add brightness when serving. Don’t skip the salt and pepper; they are key for balance. Always taste as you cook to adjust the flavors. One common mistake is not browning the sausage enough. This step adds a lot of flavor. Another mistake is adding kale too early. Kale needs time to soften, so add it later. Also, avoid using too much broth; you want a thick soup, not a stew. Lastly, don't forget to taste as you go. Pro Tips Use Fresh Sausage: Fresh Italian chicken or turkey sausage will add more flavor to the soup compared to pre-cooked options. Customize the Greens: Feel free to substitute kale with other greens like spinach or Swiss chard for a different flavor profile. Enhance the Flavor: A splash of lemon juice or a sprinkle of red pepper flakes can brighten up the flavors at the end. Make it Ahead: This soup tastes even better the next day, so consider making a batch in advance for an easy meal. {{image_2}} You can make a tasty vegetarian version of sausage soup. Use plant-based sausage instead of meat. There are many brands that taste great and are easy to find. Replace chicken broth with vegetable broth for a rich flavor. Add more veggies like bell peppers, zucchini, or mushrooms for extra taste. This version is just as hearty and satisfying. Trying different types of sausage can change the soup's flavor. Italian sausage brings a nice spice. If you want something milder, use chicken or turkey sausage. For a smoky kick, try andouille sausage. Each type adds its unique taste. Mixing sausages can also create a fun flavor profile. Just remember to adjust spices based on your choice. You can easily swap ingredients in this soup. If you need it gluten-free, make sure to use gluten-free sausage and broth. For a dairy-free option, skip any cream or cheese. If you are watching your sodium, use low-sodium broth and season to taste. Each swap keeps the soup delicious and friendly to your needs. To store leftover sausage soup, let it cool first. Pour the soup into airtight containers. Make sure to leave some space at the top for expansion. Seal the containers tightly. You can keep it in the fridge for about 3 to 4 days. Label your containers with the date. This helps you keep track of freshness. If you want to save sausage soup for longer, freezing works well. First, cool the soup completely. Then, use freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This prevents freezer burn. You can freeze the soup for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight. When reheating sausage soup, do it gently. Pour the soup into a pot over low heat. Stir it often to heat evenly. If it seems too thick, add a splash of broth or water. You can also use a microwave. Transfer soup to a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. You can make sausage soup healthier by using leaner meat. Choose chicken or turkey sausage. Use low-sodium broth to cut down on salt. Add more veggies like spinach or zucchini for fiber and nutrients. You can also skip the oil or use less. If you want, try whole grain bread on the side instead of white bread. Yes, you can prepare sausage soup ahead of time. This soup tastes even better the next day. Make it a day before and let the flavors blend. Store it in the fridge in a sealed container. Just reheat it on the stove when you are ready to eat. The best side dishes to serve with sausage soup include crusty bread or a fresh salad. Garlic bread pairs well too. A simple green salad with vinaigrette is a light option. You can also serve some roasted vegetables for extra flavor and nutrition. Each side brings out the taste of the soup! In this blog post, I shared how to make a tasty sausage soup. We covered ingredients, cooking steps, tips, and variations. You learned about the best sausages, herbs, and common mistakes. Sausage soup can be easy and fun to make. It’s a great meal for any time. Don't forget to store leftovers well to enjoy later. I hope this guide helps you create your perfect bowl of soup. Happy cooking!$

Hearty Sausage and Kale Soup

A comforting and nutritious soup featuring Italian sausage and kale.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

1 lb Italian chicken sausage (or turkey sausage), casings removed
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
4 cups low-sodium chicken broth
2 cups kale, chopped (stems removed)
1 can diced tomatoes, drained (15 oz)
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5-7 minutes until the vegetables start to soften.
Crumble the sausage into the pot and cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Stir in the oregano, paprika, salt, and pepper. Cook for another minute until the spices are fragrant.
Pour in the chicken broth and bring the mixture to a simmer.
Add the drained diced tomatoes and chopped kale, stirring to combine. Let the soup simmer for 15-20 minutes until the kale is tender.
Adjust the seasoning with additional salt and pepper as needed.
Serve hot, garnished with fresh parsley on top.

Notes

Feel free to substitute with turkey sausage for a lighter option.

Keyword healthy, kale, sausage, soup