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Spicy Sausage and Kale Soup
with carrots

Active: 35 min Total: 35 min

We love one-pot soups, and this one is perfect for winter with both hearty ingredients and warming flavors. Plus who doesn't love a fried egg finish?
Smarts: Harissa paste is a Middle Eastern chili paste with a deep smoky flavor. If you can find it, it's definitely worth trying. We love it to add a little heat to everything!

Tags

Ingredients

Servings:
4
Metric
Spicy Sausage and Kale Soup:
  • Onions - 1, chopped
  • Carrots - 2, peeled and diced
  • Celery - 2 stalks, peeled and diced
  • Kale, any type - 1 bunch, leaves torn, stems chopped
  • Sausage, cooked (pick your fave type) - 2, diced
  • Diced tomatoes, preferably fire-roasted (14 oz / 397 g can) - 1 can, drained
  • Cooking oil - 1 Tbsp + 1 1/2 Tbsp
  • Tomato paste - 1/4 cup
  • Harissa paste (opt) - 2 to 3 tsp
  • Red pepper flakes - 1/4 tsp
  • Chicken stock - 4 to 6 cups
  • Eggs - 4

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots / Celery / Kale / Sausage - Prep as directed. If making tomorrow’s dinner, you can go ahead and prep tomorrow’s sausage. (Can be done up to 3 days ahead)
  2. Diced tomatoes - Drain.

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Make

  1. Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then onions, kale stems, tomato paste, harissa paste (if using) and red pepper flakes with a dash of salt. Saute for 2 to 3 minutes, until softened.
  2. Next add in tomatoes, carrots, celery, and sausage, and saute until they get a bit golden, 3 to 4 minutes.
  3. Pour in stock (add higher end of the range if you like a more broth-y soup) and bring to a boil. Simmer covered for 8 to 10 minutes. Add kale leaves and simmer for another minute. Season to taste with more salt, pepper, and / or anything you like with some heat. This is meant to be a spicy soup but if you have kids, adjust accordingly.
  4. While soup is simmering, heat a non-stick frying pan over medium heat. Add second part of cooking oil and then crack eggs into heated oil. Lightly salt and pepper and cook for ~3 minutes. Cover pan with a lid and cook for another 2 to 3 minutes until whites are set. If you like your eggs more cooked, flip and cook for another minute or two.
  5. Divide soup into bowls and top with eggs and any desired seasonings - salt, pepper, harissa paste, or hot sauce.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (165)
Gluten-free (3)
Paleo (16)
Vegetarian (25)

76 reviews

Good stuff! I used a spinach and feta chicken sausage and, as recommended by a friend who made this, used reduced sodium chicken stock. The 1/4 tsp red pepper flake, in my opinion, was just the right amount of kick (I'm a wuss, so this amount was the perfect amount of spice for me).

By: Christy
Posted: Sep 26, 2017
Diet: Original
0 Helpful

Made a giant batch and froze. Left out harissa but threw in red pepper flakes and added white beans, carrots and celery. A squeeze of lemon juice brightens the flavor.

By: Felice
Posted: Jan 09, 2017
Diet: Original
0 Helpful

The leftovers hit the spot, too!

By: Amy
Posted: Nov 04, 2016
Diet: Paleo
0 Helpful

Excellent soup! I omitted the barley and only used about 3 cups of broth, so it was perfect! Used plain chicken sausage.

By: Elissa
Posted: Oct 10, 2016
Diet: Original
0 Helpful

Really yummy. Actually added about four small russet potatoes, and landed on the larger amount of broth. Great meal for a chilly winter's night.

By: Tami
Posted: May 19, 2015
Diet: Original
0 Helpful

I made the paleo version of this and liked it! Good winter soup!

By: Shannon
Posted: Apr 08, 2015
Diet: Original
0 Helpful