Skip to main content New this month
Get the Allrecipes magazine

Sausage and Kale Soup

Rated as 4.68 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


50 m servings 173 cals
Original recipe yields 8 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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

Per Serving: 173 calories; 11.3 g fat; 8.2 g carbohydrates; 9.7 g protein; 26 mg cholesterol; 1217 mg sodium. Full nutrition

Similar recipes


Read all reviews 18
  1. 25 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 enou...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 enou...

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 abs...

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 adde...

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 l...

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 ...

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 sausag...

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...

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!

I followed the recipe to a T. It was delicious! The Italian sausage adds the perfect amount of flavor. Pretty easy to prepare as well. My boyfriend loved it, and I was able to sneak some healthy...