Sausage and Greens Soup
Warm up with a comforting bowl of Sausage and Greens Soup, a hearty and flavorful dish packed with nourishing ingredients and bold Italian-inspired seasonings. This soup combines savory browned Italian sausage, tender vegetables, and vibrant kale in a fragrant broth enriched with garlic, dried herbs, and juicy diced tomatoes. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy gatherings, offering a satisfying combination of protein and greens in every spoonful. Serve it hot with a sprinkle of freshly grated Parmesan for an extra touch of indulgence. Whether you prefer mild or spicy sausage, this easy-to-make recipe delivers a robust yet balanced flavor profile that will delight your taste buds while being simple enough for beginners. Perfect for meal prep, this wholesome soup freezes beautifully, making it a go-to choice for nourishing comfort any time of the year. Keywords: sausage and greens soup, hearty soup recipe, Italian-inspired dinner, kale soup with sausage.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (with juices)
- 4 cups kale or other hearty greens (stems removed, leaves chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
Return the cooked sausage to the pot. Add the kale, dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the kale is tender and the flavors are well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and serve hot, garnished with grated parmesan cheese if desired.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
