This is a weekly regular in our house during the winter. Full of winter veggies, it's hearty and warm on those cold winter days. I use my pressure cooker and the entire meal takes just 30 minutes. I love to use different flavored gourmet sausages and add asparagus when it's in season.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.

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  • Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  • Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.

Nutrition Facts

172.8 calories; protein 9.7g 19% DV; carbohydrates 8.2g 3% DV; fat 11.3g 17% DV; cholesterol 26.1mg 9% DV; sodium 1216.8mg 49% DV. Full Nutrition

Reviews (24)

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Most helpful positive review

Rating: 5 stars
02/01/2013
Wow this was great soup! Only two tweaks: I used hot Italian turkey sausage and cremini mushrooms. Everything else stayed the same. The soup had great flavor from the sausage and just enough heat to make the soup taste well-seasoned. Rich and satisfying on its own for lunch or for dinner with a salad and some crusty bread this recipe is a keeper! Read More
(14)

Most helpful critical review

Rating: 2 stars
07/04/2014
Didn't have mushrooms. Added a can of chunky tomatoes Thought it was bland. Probably better with spicier sausage. Most soups need more cooking time. That might also help Read More
33 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/01/2013
Wow this was great soup! Only two tweaks: I used hot Italian turkey sausage and cremini mushrooms. Everything else stayed the same. The soup had great flavor from the sausage and just enough heat to make the soup taste well-seasoned. Rich and satisfying on its own for lunch or for dinner with a salad and some crusty bread this recipe is a keeper! Read More
(14)
Rating: 5 stars
02/13/2013
Warning this soup depends a lot on what sausage you use - I already wrote a review but after making this soup a couple of times I've discovered this issue. The first time I made it it was absolutely amazing. The second time I used a different brand of sausage and drained off a lot of the sausage grease and it was not nearly as good. So if you make it and aren't impressed you may want to try a different meat before you give up on it entirely. Read More
(7)
Rating: 5 stars
03/17/2013
OMG, delicious! Great method! I used half a Spanish chorizo, casing removed and diced, and two chicken mango sausages (what I had on hand). After the onion, carrot and garlic were cooked, I added a 10 oz bag of TJ's Organic Tuscan kale (remove spines first) and sauteed for a minute or two. Then only a quart of fat free chicken broth and added a can of Great Northern beans (not drained) and about 1/2 tsp red pepper flakes along with the oregano. Brought to a boil, then simmered about one hour. Yum! I omitted the bay leaf, cauliflower and mushrooms. It did not need them, but I might try next time. There will definitely be a next time! Read More
(6)
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Rating: 5 stars
10/18/2013
Made without the mushrooms and it was wonderful - even my 6 year old ate it. Used spicy sausage as suggested. Once I cooked it on the stovetop I needed 2 hours before serving so I put it on low in the slow cooker. Vegetables were still nicely crispy. Read More
(2)
Rating: 5 stars
11/10/2013
I did a recipe search with ingredients I had on hand and this soup turned up. I had chicken spinach asiago sausage (a bit spicy) and it worked wonderfully! I was only missing the cauliflower so substituted red skin potatoes. My family really enjoyed it also. Read More
(1)
Rating: 5 stars
01/30/2015
Have made this soup several times and its always a hit! We definitely prefer hot sausage but have used sweet sausage with some added spices. The only thing I do different is remove the sausage from their casing and cook that way. I find it goes a little farther that way and is in better size portions. Read More
(1)
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Rating: 5 stars
06/11/2015
This was terrific I had everything on hand and made it exactly as posted. We served it with garlic bread and all five of us loved it. To make it a bit more hearty in colder weather I think I'd consider thickening the broth with corn starch or adding asta for a more substantial meal. But I'll make this again just the way it is. Read More
(1)
Rating: 5 stars
02/10/2018
We had leftover cooked bratwurst and some broccoli so we added it to the mix. It was so tasty and hearty and good and we ate it for days without getting tired of it!! Yummy! Read More
Rating: 4 stars
01/17/2015
I liked this very much! So did my 12 & 2 y.o. Children! Only adjustments I made was: Tofurkey Sausage (because we are vegetarians); more garlic (because we love garlic); more kale and I topped mine with powdered chili pepper and cheese after I served in my bowl! Soooo good... Going for second now! Read More
Rating: 2 stars
07/04/2014
Didn't have mushrooms. Added a can of chunky tomatoes Thought it was bland. Probably better with spicier sausage. Most soups need more cooking time. That might also help Read More