Sausage and kale soup – a hearty fall and winter soup featuring smoky sausage and kale. Serve with your favorite cornbread alongside.
All day yesterday and this morning the skies have been grey, overcast and rainy. Call me crazy, but I love this kind of weather. I think it comes from growing up as a farmer’s daughter.
For families who farmed before the days of irrigation, everything… everything… depended on rain. Too little rain and the crops didn’t grow. Too much rain at the wrong time and the harvest was ruined.
I have vivid memories of watching the nightly 6:00 p.m. local newscast through a child’s eyes. Before there was 24/7 cable news and the Weather Channel, you got your news, weather, and sports twice a day from local folks. Once in the morning and once in the evening.
The weather was provided by a local weatherman who was, more often than not, spot on with his forecast. And whenever that part of the newscast came on, our household became hushed while Daddy listened intently and studied the weather maps on television. It seemed that during my growing up years Daddy was always hoping for a good rain. A good rain at just the right time could make or break your crop.
Rain was a good thing. Rain made everything right. It made everybody happy. I think that’s why I still love rainy days even now.
This Sausage and Kale Soup is going to be a perfect lunch for my rainy day. Its lovely smoky flavor makes it great for a cool, overcast day like today. Hope you’ll try it and like it as much as we do.
How to Make Sausage and Kale Soup
I used a nice, hickory smoked sausage for this soup. There are many good choices, but lately we’ve been enjoying this Conecuh brand sausage. They’re based in Alabama and make many mighty fine products. Whatever sausage you choose, you’ll need to dice it into about half-inch pieces.
Heat the olive oil in a large saucepan. Add the sausage, onions, and garlic and cook for a few minutes until the onion has wilted.
Add the chicken broth, diced tomatoes, beans, and kale. Bring the pot to a boil. Then reduce the heat to a simmer, cover the pot and cook for about 15-20 minutes, stirring occasionally, or until the kale is tender and the beans are heated through.
I served this with some old-fashioned “lacy” cornbread and that recipe is coming up soon. Any type of cornbread that your family enjoys will be great with this soup.
More Soup Recipes on Never Enough Thyme:
- Leek and Potato Soup
- Tomato and Roasted Garlic Soup
- Black and White Bean Soup
- English Onion Soup
- Beans and Greens Soup
Soup Recipes from Other Bloggers:
- Kalyn’s Kitchen Sausage and Red Russian Kale Soup
- Kale and Roasted Vegetable Soup from Simply Recipes
- The Kitchn’s Easy Kale Soup for One (or Two)
- Turkey Italian Sausage, Kale and Pasta Soup from For the Love of Cooking
Pin to Your Soup Pinterest Board!
- 1 tblsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 oz. smoked sausage, chopped
- 3 cups chicken broth
- 1 14.5-oz. can diced tomatoes with juice
- 8 oz. coarsely chopped kale
- 1 16-oz. can Great Northern beans, drained and rinsed
- Salt and pepper, to taste
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the onion, garlic and sausage and cook for about 5 minutes or until the onion has wilted.
- Add the chicken broth, diced tomatoes, beans and kale.
- Bring to a boil over high heat.
- Reduce the heat to a simmer and cook until the kale is tender - approximately 15-20 minutes.
- Cuisinart 650-26CP Chef's Classic Nonstick Hard-Anodized 5-Quart Chili Pot with Cover
- John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
- Wusthof Classic Chef's Knife: 6"
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 336 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 21mg Sodium: 1540mg Carbohydrates: 42g Fiber: 11g Sugar: 12g Protein: 16g
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