Kale & Sausage Soup
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A simple, nutrient-dense soup that is surprisingly easy to prepare.
  • 1 Tbl butter or ghee
  • 12 oz sausage: with or without casing is fine. I used a sweet italian sausage from a local pastured and organic pork farm.
  • ½ onion, finely chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 large parsnip (or sub your favorite root veggie), diced
  • ½ head fresh kale, chopped
  • 1 tsp each sea salt and ground black pepper
  • Approximately 24 oz chicken stock, or use any homemade broth you have
  1. Heat a medium sized soup pot over medium heat. Add butter/ghee and allow to melt.
  2. If using sausage in a casing, slice into ½-inch thick pieces. Brown the sausage evenly in pot, you may need to brown in several batches so you don’t overcrowd the pot.
  3. Once browned, remove the sausage and set aside in a bowl.
  4. Turn heat down to med-low, adding onion, celery, carrots and stirring occasionally for 5 minutes.
  5. Add your garlic, cook for another 5 minutes.
  6. Add parsnip and kale, stir to combine, and cook for 5 minutes.
  7. Return your cooked sausage to the pot.
  8. Add just enough broth to cover all the ingredients. If you run out of broth, just add water.
  9. Turn heat down to low, cover pot and simmer gently until parsnip is soft when poked with a fork.
  10. Taste for seasoning, you may want more salt.
Recipe by Grace Brinton at http://www.gracebrinton.com/kale-sausage-soup/