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Sausage Kale Soup

Anna Hunley | Keto In Pearls
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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soups
Calories 284 kcal

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.

Notes

Leftover soup may be kept in the fridge up to 1 week or freezer up to 3 months.

Nutrition

Serving: 1cupCalories: 284kcalCarbohydrates: 7.9gProtein: 13.1gFat: 21.5gFiber: 1.6g
Keyword dairy free soup, kale and sausage soup, low carb soup, sausage kale soup
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