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Sausage and Kale Soup Recipe

Recipe by: CelticJen

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Heat 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.
  • 2Cook 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.
  • 3Return 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.
Ingredients
  • 8 servings
  • 173 cals
  • 1 pound Italian sausage links, halved lengthwise
  • 2 large carrots, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup chopped portobello mushroom caps
  • 1 cup chopped cauliflower
  • 2 cups coarsely chopped kale
  • 1 bay leaf
  • 1/2 teaspoon oregano
Nutrition

Amount per serving ( 5 total)

  • Calories:
    173
    9%
  • Fat:
    11.3
    17%
  • Carbs:
    8.2
    3%
  • Protein:
    9.7
    19%
  • Cholesterol:
    26
    9%

Based on a 2,000 calorie diet

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