Ready in just 30 minutes on the stovetop, Kale and Sausage Soup is a savory and herbal soup lovely for lunches, meal prep, or to carry to a friend. You’re going to love this gluten-free, low-carb, and clean sausage and kale soup!
Why You Will Love This Recipe
- If you’re looking for a lighter recipe, maybe for lunches, weekends, or to carry to a sick fried, then this is the perfect soup recipe!
- This sausage and kale soup is also great for meal prep because it actually tastes better after a day or two in the fridge.
- It is gluten-free, low in calories, and low in carbs — ideal for days you desire something lighter.
What Does Sausage Kale Soup Taste Like?
This sausage and kale soup tastes light and clean. Garlic, thyme, sage, and lemon juice add herbal notes to a savory broth. The sage sausage also adds a depth of flavor, as well as fat. Mushrooms and kale not only bulk up the soup but they add nutrients! It may seem like a very simple soup recipe but this kale and sausage soup is anything bland!
Ingredients
- 1 tbsp butter
- 1 tbsp oil
- 3 cloves garlic, minced
- 3.5 oz onion, diced
- 8 oz white button mushrooms, cut in half
- 1 lb sage sausage
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried (or rubbed) sage
- 1 tsp lemon juice
- 1 bunch fresh kale, stems removed (about 3 cups)
Instructions
- In a Dutch oven over medium heat, melt the butter.
- Add the garlic and onion and sauté 1-2 minutes.
- Add the mushrooms and oil and saute 2-3 minutes until softened and browned in color.
- Remove the onions, garlic, and mushrooms to a bowl and set aside.
- Add the sausage and cook 5-6 minutes, crumbling with a spoon as it cooks, until mostly cooked through.
- Add the chicken broth and use a wooden spoon to scrape up the frond from the bottom of the pot.
- Add the salt, pepper, thyme, and sage and stir to combine.
- Return the mushrooms, onion, and garlic to the pot. Add the lemon juice and kale to the pot.
- Reduce the heat to low, cover, and simmer 20 to 25 minutes.
- Add additional salt or crushed red pepper, if desired, and serve.
Can This Kale and Sausage Soup Be Made In the Instant Pot or Slow Cooker?
This soup can be made in your Instant Pot. To make in an Instant Pot, use the sauté function to complete the first 5 steps in the recipe card. Cook on high pressure for 5 minutes and quick release the steam.
To use a slow cooker, follow the first 5 steps in the recipe card using a skillet over medium heat. Transfer everything to the liner of the slow cooker, add the broth, and spices and cook on high for 3 hours. Add the kale to the bowl and let it cook another 30 minutes before serving.
Substitutions and Additions For This Keto Soup Recipe
- Sage Sausage — The sage sausage adds flavor and fat to this soup. You can find sage sausage in the same area as plain breakfast sausage or hot sausage in the grocery store. If you cannot find sage sausage, plain or hot sausage can be used in its place but the flavor will be slightly different.
- Kale — The kale not only adds bulk but it adds fiber, vitamin K, and antioxidants to this soup. Fresh spinach can be substituted if desired.
- Cream — For a creamy soup, add 1/2 cup of heavy cream or creamy oat milk after cooking.
- Butter — Replace the tablespoon of butter for 1 tablespoon of oil or ghee to make this soup dairy-free, paleo, and Whole30.
Where Do The Carbs Come From In This Soup?
If you peeked at the recipe card nutrition info before reading the blog post, you may be wondering where the carbs come from in this soup since it contains only 1 tablespoon of dairy. There are “hidden” carbs in virtually everything but not all carbs are bad. In this recipe, the carbs come from onion, garlic, kale, mushrooms, and the sausage (which will vary by brand). Read this blog post for more information about carbs in vegetables.
FAQs
Use a Dutch oven, such as this one, to make this soup a one-pot meal.
Do not drain the grease. The grease adds moisture and flavor.
In step 3, you add the mushrooms and oil for sautéing.
How To Store Kale & Sausage Soup
Let the soup cool completely. Put it in an airtight container and store in the fridge for up to 4 days. You can reheat the soup in the microwave or the stovetop. Just make sure the soup reaches a temperature of 165°F. As an alternative, you can freeze the soup. Store it in an airtight container and put it in the freezer where it can keep for up to 3 months.
Other Soup Recipes You Might Like To Try:
- Creamy Keto Sausage Ball Soup
- Low-Carb Vegetable Beef Soup
- Low-Carb Pizza Soup
- First-Place Low-Carb Chili
Sausage Kale Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 3 cloves garlic minced
- 3.5 ounces onion diced
- 8 ounces white button mushrooms cut in half
- 1 pound sage sausage
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried or rubbed sage
- 1 teaspoon lemon juice
- 1 bunch fresh kale stems removed (about 3 cups)
Instructions
- In a dutch oven over medium heat, melt the butter.
- Add the garlic and onion and sauté 1-2 minutes.
- Add the mushrooms and oil and saute 2-3 minutes until softened and browned in color.
- Remove the onions, garlic, and mushrooms to a bowl and set aside.
- Add the sausage and cook 5-6 minutes, crumbling with a spoon as it cooks, until mostly cooked through. Do not drain the grease.
- Add the chicken broth and use a wooden spoon to scrape up the frond from the bottom of the pot.
- Add the salt, pepper, thyme, and sage and stir to combine.
- Return the mushrooms, onion, and garlic to the pot. Add the lemon juice and kale to the pot.
- Reduce the heat to low, cover, and simmer 20 to 25 minutes.
- Add additional salt or crushed red pepper, if desired, and serve.