I know Spring is not soup season, but I love soup year round. After spending some time on Pinterest I was in the mood for a Kale Sausage Soup, preferably with beans. I found a few recipes, but most of them lacked the spice so I came up with my own version of Kale Sausage Soup. It’s similar to many that I found, however I added the carrots and the extra seasoning for a little spicy Kale Sausage Soup.
At least once a week, we have soup for dinner. I’m a huge fan of broth soups. While I still love cream soups, the broth soups are much healthier. Plus, if they have any kick to them I will love it! Anything with a little spice is right up my alley.
The Kale Sausage Soup was a hit at this house. It combines some of our favorite foods of sausage, beans, and spices. It’s the perfect combination while also being light. Please check it out.
Kale Sausage Soup
- 1 lb. of Andouille Sausage (chopped and quartered)
- 3-4 Medium Carrots (chopped thin)
- 3 Cups of low sodium Chicken Broth
- 1 Can of Diced Tomatoes (undrained)
- 6 cups of coarsely chopped Kale (about 8 ounces)
- Jalapeno Salt (as needed but not necessary)
- 1 Teaspoon of Cayenne Pepper or more as needed
- Salt and Pepper to Taste
- Heat a large saucepan over medium heat. Add the sausage and carrots. Cook for 4-6 minutes, stirring frequently. Add chicken broth, tomatoes undrained, seasonings, and bring to boil over high heat.
- Stir in kale. Reduce heat and simmer until kale is tender.
- Stir in beans and cook for 8-10 minutes or until soup is cooked through.
I doubled this recipe so we could have left overs. My kids enjoyed this soup with some of their favorite toppings such as shredded cheese, and tortilla chips. There is a ton of options with this one. Enjoy!
Soup is the perfect comfort food, especially on cold winter days. It’s also the perfect meal for a busy family that doesn’t have time to sit down for a meal. Soup is always our “go to” meal when we have a night packed full of practices or meetings which happens a lot. It was one of those kind of nights. Time to make some Italian Sausage Spinach Soup, leave it on the stove, and eat at your convenience.
Italian sausage is used in this house at least once a week. I love Italian sausage! It probably has something to do with my Italian heritage, but it also adds so much flavor. You can taste the extra bold flavors and spice of the sausage in this awesome Italian Sausage Spinach Soup. This soup is also very versatile. If you are looking for a low carb option, then leave the pasta on the side. My husband eats the Italian Sausage Spinach soup with out the pasta. The kids enjoy it with the pasta so everyone is happy. Of course, we double the recipe because we like left overs. Italian Sausage Spinach Soup is a favorite in this house. Check it out!
- 16 Ounces of Bulk Italian Sausage
- 4 Cups of Chicken broth
- 2 14 1/2 Ounce cans of Diced Tomatoes with Basil, Garlic, and Oregano
- 2 Cups thinly sliced celery hearts with leaves
- 1 Cup uncooked Small Shell Pasta
- Salt and Pepper to taste
- 2 Tablespoons of Italian Seasonings
- 4 Cups of bagged Spinach Leaves
- 4 Tablespoons freshly Grated Parmesan cheese
- Heat a large soup pot over medium heat. Add the sausage to the pan and cook. Stir the sausage, breaking it up to crumble for approximately 10 minutes, or until browned. Drain, and return to the pot.
- Add broth, tomatoes, celery, pasta, Italian seasoning, salt, and pepper to the pot. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes, or until pasta is done.
- Remove from heat and stir in spinach until wilted. Sprinkle each serving with fresh grated parmesan cheese. Serve with hot Italian bread!
Optional Low Carb – If you want to add the pasta separately, prepare pasta according to package directions. Do not add pasta as indicated in step 2. Leave the pasta on the side. It can be added individually to each serving. Another note, we used a larger shell pasta because that is what we had at home. Remember, you can get a little creative and adjust accordingly to what you might have in your kitchen.
Soup is one of my very favorite foods. I’m a big fan of broth soups as opposed to cream, but I like them all. Considering this is my first soup recipe included on The St. Louis Cooks, I decided to start with this hearty family favorite. It is not a hand me down. This recipe is compliments of yours truly.
It combines some of my all time favorite things to eat…zucchini, tomatoes, and sausage. Plus my kids enjoy it. Serve it with salad, sandwiches or solo.
Italian Sausage Soup
- 1 Pound of bulk Italian Sausage
- 1 Medium Onion, sliced
- 1 1/2 Cups of Water
- 2 Tablespoons chopped fresh Basil or 1 teaspoon of dried Basil
- 2 Medium Zucchini or yellow Summer Squash, cut into 1/4 inch slices (4 cups)
- 1 Can of Diced or Stewed Tomatoes, undrained
- 1 Can of Garbanzo Beans, drained
- 1 Can of Condensed Beef Broth
- Cook sausage and onion in a large pot over medium-high heat for 10-12 minutes, breaking up sausage, and until no longer pink; drain.
- Stir in remaining ingredients, breaking up tomatoes. Heat to a boiling; reduce heat to low. Cover and simmer about 10 minutes or until zucchini is tender.
- Sprinkle each serving with fresh Parmesan cheese and oyster crackers if desired.