Cook up a hearty and heartwarming meal on your stovetop in less than an hour with this easy, low-carb recipe!
This recipe combines three of my big culinary loves. First, I don’t believe I ever met a sausage I didn’t like. From sweet Italian to spicy andouille, smoky chorizo, garlicky Hungarian, mild bratwurst, sweet-and-savory loukanika, and rich blood sausage—I love them all. The sage-based sausage in this recipe is more flavorful and fragrant than spicy, and it lays a hearty foundation for all the other ingredients.
My second favorite type of food is soup. If someone were trying to get to my heart via my stomach, all they need do is gift me a big pot of homemade soup. I’d melt and be their friend forever because it’s like a hug in a bowl.
In third place for my culinary faves is kale. That dark leafy green is delicious in so many ways—raw and rubbed with oil in a salad, baked into crispy chips, sautéed in a little olive oil with diced onions, baked into a cheesy casserole, or wilted into a savory soup like this one. I love its bold, earthy flavor and its robust texture. It doesn’t hurt that this veggie is also incredibly nutritious.
Put those three beauties together, add less than an hour of your time and attention, and voilà! You’ve got a hot, hearty, and delicious meal to make any weeknight a little cozier.
Two other ways to make this soup
Want your soup even faster? Make it in your Instant Pot! Use the sauté function to complete the first five steps of the recipe as written. After browning the sausage and sautéing the onion, garlic, and mushrooms, return everything to the pot, and add the broth, seasonings, lemon juice, and kale. Lock the lid and cook on high pressure for five minutes. Use quick release to vent the steam. Stir, taste, and adjust seasonings. Serve hot.
Want hot soup waiting for you after work or running errands? Make this recipe in a slow cooker! Use a skillet over medium heat to complete the first five steps in the recipe. Transfer the sausage and the mushroom mixture to the bowl of your slow cooker. Add the broth, the seasonings, and the lemon juice. Cook on high for three hours or on low for five to six hours. Add the kale about 30 minutes before serving and stir—this will keep the kale vibrant and tender. Taste, adjust seasoning if needed, and serve hot.
How do I store leftovers?
Let your sausage and kale soup cool completely before storing it—but don’t let it sit at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to 3 months in freezer-safe containers or bags, leaving a little space for expansion. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave, stirring frequently, until steaming hot throughout. If the soup thickens after refrigeration, add a splash of broth or water as needed when reheating.
Similar recipes to try
Hungry for more low-carb soups? Skip the kale and get cheesy comfort from this Instant Pot Keto Sausage Soup. Discover the delicious beauty of chaffles with this Keto French Onion Soup Recipe. Looking for a meatless pairing for a grilled cheese sandwich? This Healthy Roasted Tomato-Basil Soup is a grown-up version of a classic.
Sausage And Kale Soup
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 2/3 cup onion diced, about 3 1/2 ounces
- 1 3/4 cups white button mushrooms cut in half, about 8 ounces
- 1 tablespoon oil
- 1 pound sage sausage
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage or rubbed sage
- 1 teaspoon lemon juice
- 3 cups fresh kale stems removed, about 1 medium bunch
- Crushed red pepper flakes for garnish, optional
Instructions
- In a Dutch oven over medium heat, melt the butter.
- Add the garlic and onion and sauté for 1-2 minutes until fragrant and slightly softened.
- Add the mushrooms and oil. Sauté for 2-3 minutes, until softened and browned.
- Transfer the onions, garlic, and mushrooms to a bowl. Set aside.
- Add the sausage to the Dutch oven. Cook, breaking it up with a wooden spoon, until mostly cooked through, about 5-6 minutes. Do not drain the grease.
- Add the chicken broth to the pot and use a wooden spoon to scrape up the browned bits from the bottom.
- Add the salt, pepper, thyme, and sage. Stir to combine.
- Return the mushroom mixture to the pot. Stir in the lemon juice.
- Add the kale to the pot. Reduce the heat to low, cover, and simmer 20–25 minutes, until the kale is tender and the flavors are blended.
- Taste and adjust seasoning as needed. Serve hot with crushed red pepper garnish, if desired.
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