Sausage and Kale Autumn Soup

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Here’s a hearty soup that’s guaranteed to warm you up on chilly autumn nights.  The soup is hearty enough to eat as a meal, but you can also serve with a sandwich.  Best of all, it’s packed with protein and vegetables, so you won’t feel guilty if you have a second bowl.

Ingredients:Sausage and Kale Autumn Soup

  • 8 cooked apple flavored chicken sausage links (can also use a spicy sausage)
  • 3 wax potatoes, cubed
  • 1 box of organic chicken broth
  • 5-6 leaves of kale – washed, stemmed and chopped
  • 1 onion, finely sliced
  • 1 cup of frozen corn
  • 1 can red kidney beans – strained and rinsed
  • olive oil
  • 2 sprigs of fresh thyme
  • salt and pepper


Over medium heat, add about 2 tablespoons of olive oil to a large soup pot.  Add potatoes and thyme sprigs.  Season with salt and pepper and cook for about 4-5 min.  Add onion and allow to sweat out and become sweet (2-3 minutes).  While your veggies are working, slice sausage from end to end length wise and remove as much of the outer casing as possible.  Cube the sausage links.  Push veggies to one side and add an additional drizzle of olive oil and sear sausage.  Cook sausage on each side for 2-3 minutes (or until each is caramelized around the edges).  Deglaze the pot with a splash of chicken broth.  Add in kale, corn and beans.  Cover with the remaining chicken broth, adding 1 cup of water.  Turn the heat down to low.  Allow the soup to cook for at least 15 minutes before serving.

For the best results, allow to cook for an additional hour to allow for the flavors to combine.  Serve with grilled cheese for a comforting treat on a cool autumn night.  This would be even better next to a camp fire!

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1 Comment

  1. Jason says:

    I prefer a spicy sausage for this soup – gives it a little kick.

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