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Slow Cooker (or not) Sausage Soup with Turnips and Kale
with green salad

Active: 30 min Total: 2 hr 30 min

This cozy soup can be made in the slow cooker or on the stovetop, depending on how much time you have before dinner.
Smarts: The sausage will impart a lot of flavor, so be sure to get sausage with flavors you like and choose spicy or mild.

Tags

Ingredients

Servings:
4
Metric
Slow Cooker (or not) Sausage Soup with Turnips and Kale:
  • Onions - 1, diced
  • Carrots - 8 oz, diced
  • Turnips - 12 oz, peeled and diced
  • Kale, curly leaf - 10 oz, stems removed, leaves chopped
  • Oil, cooking - 1 Tbsp
  • Sausage, raw and loose - 12 oz
  • Thyme leaves - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, any type - 4 cups
  • Bay leaves - 1
  • Hot sauce (opt) - to taste
Green Salad with White Wine Vinaigrette:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 1/2 tsp
  • Honey - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp
  • Grapes - 1 cup, halved
  • Mixed greens - 5 oz
  • Pistachios, shelled - 1/4 cup (sub any type of nuts)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Choose Cooking Method

Prep

  1. Onions / Carrots / Turnips / Kale - Prep as directed. Combine onions, carrots, and turnips. Store kale in its own container. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Heat a skillet with cooking oil over medium heat. Add sausage and saute until cooked through and lightly browned, 8 to 10 minutes.
  4. Combine onions, carrots, turnips, kale, sausage, thyme leaves, dried oregano (portion for slow cooker), red pepper flakes, stock, and bay leaves in the bowl of a slow cooker. Cook until vegetables are completely soft, on high for 2 to 3 hours or low for 5 to 6 hours.
  5. Grapes - Halve grapes.

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Make

  1. When soup is done cooking, discard bay leaves. Stir in some hot sauce if you’d like. Taste and season with some salt and pepper.
  2. Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
  3. Serve soup with salad on the side. Enjoy!

Prep

  1. Onions / Carrots / Turnips / Kale - Prep as directed. Combine onions, carrots, and turnips. Store kale in its own container. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, mustard, honey, and dried oregano (portion for salad). Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Grapes - Halve grapes.

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Make

  1. Heat a Dutch oven with oil over medium heat. Add sausage and saute until lightly browned and cooked through, 8 to 10 minutes.
  2. Add in onions, carrots, turnips, and thyme leaves with some salt. Saute until onions are starting to soften, 4 to 5 minutes. Stir in kale leaves, dried oregano (portion for soup), red pepper flakes, stock, and bay leaves. Bring to a boil.
  3. Reduce heat to a low simmer and cover. Simmer, covered, until vegetables are completely tender, 18 to 22 minutes.
  4. When soup is done cooking, discard bay leaves. Stir in some hot sauce if you’d like. Taste and season with some salt and pepper.
  5. Just before serving, toss greens, pistachios, and grapes in vinaigrette until dressed to your liking.
  6. Serve soup with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (30)
Gluten-free (6)
Paleo (1)
Vegetarian (10)

Most Helpful

Yum! We added a ham hock because we had one and cooked it for 10 hours on low. So good. The salad was also really good too!

By: Elizabeth
Posted: Nov 18, 2020
Diet: Original
1 Helpful

34 reviews

So savory and delicious. I added celery. I followed others’ lead and used the whole 16oz bag of split peas and cooked it longer. It was on low in the crockpot for 8.5 hours before the peas were soft enough. Made sure there was enough stock to cover it all. About 6 cups. I also went to the honeybaked ham store and bought a meaty ham bone. Put the bone in the crockpot and added the meat in at the end. Perfect.

By: Sabrina
Posted: Dec 30, 2020
Diet: Original
0 Helpful

This was surprisingly delicious! Kids and adults both liked it. Followed previous suggestions to brown the ham first. Did it in the IP using the timing suggested in an earlier comment (20 min, quick release).

By: Jennifer
Posted: Dec 17, 2020
Diet: Original
0 Helpful

I used more ham, and I browned it first. I added the onions and carrots to that before adding everything else. It's delicious, cheap and easy and I love the side salad!

By: Liza
Posted: Dec 05, 2020
Diet: Original
0 Helpful

So, so good. I used the whole bag, added leftover mushrooms and blended it smooth with my stick blender. I needed to add more water but that was just to get the consistency I wanted. Can’t wait to make it again!

By: Delaney
Posted: Dec 02, 2020
Diet: Vegetarian
0 Helpful

Added a ham hock. So good!

By: Stephanie
Posted: Nov 30, 2020
Diet: Original
0 Helpful

So easy, so good. My 5 year old says that this is her favorite meal ever and wants to have it weekly. I'm inclined to agree for at least a little while... I used cubed hamx2 from the deli section at the grocery store (lunch meat and hotdogs).

By: Allison
Posted: Nov 27, 2020
Diet: Original
0 Helpful