This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
This low carb kale soup with sausage recipe is a blend of sausage, kale and mushrooms cooked in a chicken broth base. It makes a quick heartwarming meal.
Although I have never cooked kale before, I bought a bunch because it was on a sale. To be honest, I had no idea what I was going to do with it. I knew it was similar to spinach, but cooks much crisper.
I had been sick for a while over the holiday vacation and was craving some soup. My sinus infection improved and I was more into cooking. A little soup is always welcome in the winter so I made some kale soup with sausage and mushrooms.
It’s really just a simple recipe I put together as I wasn’t up to making anything elaborate. The kale was delicious in the soup and I will definitely buy more of this vegetable fresh in the market.
FREE eBook!
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
It seems to be a popular ingredient for smoothies so I may give that a try. You do need to be careful of sausage. A lot of pre-made ones add sugar. But, we have a local butcher make ours from venison that my husband gets during hunting season.
If you don’t care for mushrooms, you can leave it out of this kale soup with sausage recipe. However, I find it adds a nice touch so you may want to replace it with something else.
This yummy sausage and kale soup really hit the spot. Although they say to sip on chicken soup when sick, the chicken broth in this soup is just as comforting.
Is there really something to using chicken soup for colds? Personally, I think there is which is why I really crave sipping on warm soups when I’m sick.
Kale Soup with Sausage and Mushroom Recipe
Kale Soup with Sausage and Mushroom
Ingredients
- 29 ounces chicken broth
- 6.5 ounces fresh kale cut into bite sized pieces
- 1 pound sausage cooked, casings removed and sliced
- 6.5 ounces sliced mushrooms
- 2 cloves garlic
- Salt & Pepper to taste
Instructions
-
Place both cans of chicken broth in large pot along with two cans worth of water. Bring to a boil over medium heat.
-
Add the kale, sausage, mushrooms and garlic. Season to taste with salt and pepper.
-
Simmer covered over low heat for about an hour.
Related Posts
-
- Low Carb Zuppa Toscana Soup
-
- Easy Low Carb Pumpkin Soup with Bacon – Dairy Free
-
- Creamy Low Carb Broccoli Cheese Soup – Gluten Free
-
- Low Carb Cream of Mushroom Soup Recipe – Gluten Free
-
- Broccoli Cauliflower Cheese Soup with Sausage
-
- Crock Pot Cheeseburger Soup
farida says
Delicious Mushroom
farida
http://www.kitchensuperfood.com
natalie (the sweets life) says
i LOVE kale…roasted like chips and in soups! sweet potato kale soup is awesome…we just had it last night!
Lucy says
I was looking through my recipes to see if I had posted a soup recipe similiar to yours…I haven’t! I think I made mine a month or so ago: it was a “hey let’s see what happens if we do this” type of soup recipe!
I did the same thing-I was craving a soup and of course, didn’t want to use potatoes. I used parsnips (they softened just like potatoes so they make the soup thick n ‘creamy), sausage, broth and spinach. MMMMmmmm….
Your soup looks fantastic! I LOVE kale roasted in the oven…I love the crunch and saltiness. I didn’t think to use kale in my soup-thanks for sharing!!
Lisa says
I’ve heard that kale makes a great chip substitute when roasted in the oven. I will have to give that a try one day. I think this is only the second time I’ve ever eaten kale. I’m not sure why. It was delicious.