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Sausage and Mushroom Soup
with shredded kale and apple salad

Active: 30 min Total: 30 min
Italian sausage and caramelized leeks bring great flavor to this classic hearty soup. Serve it with a tart shredded kale salad with apples and almonds for crunch.


Sausage and Mushroom Soup:
  • Carrots - 1/4 lb , chopped
  • Leeks - 2 , white parts chopped
  • Shallots - 2 cloves , diced
  • Mushrooms, fresh shiitakes (sub any brown variety) - 8 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Vinegar, apple cider - 1/2 tsp
  • Italian sausage, uncooked - 1 lb
  • Stock, any type - 4 cups
Shredded Kale and Apple Salad:
  • Kale, any type - 1 bunch , stems removed, leaves finely chopped
  • Apples, any type - 1 , matchsticks
  • Oil, olive - 3 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Maple syrup - 1 tsp
  • Almonds, sliced - 1/4 cup


  1. Carrots / Leeks / Shallots - Prep as directed. (Can be done up to 4 days ahead)
  2. Kale - Remove leaves from stems. Slice leaves into thin strips. (Can be done up to 3 days ahead)
  3. Mushrooms - Remove and discard tough stems and chop mushrooms. (Can be done 1 day ahead)

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  1. Heat a Dutch oven or large pot over medium-high heat. Add oil and then leeks and carrots to heated oil. Saute until leeks are golden brown and carrots are tender, ~6 minutes. Add shallots and apple cider vinegar and saute until shallots are tender, 1 minute more. Add sausage and saute until sausage is cooked through, 4 to 5 minutes.
  2. Add stock and mushrooms and bring to a boil. Reduce heat to medium and simmer soup until mushrooms are tender, ~8 minutes.
  3. While soup simmers, slice apples into matchsticks. Whisk together olive oil, balsamic vinegar and maple syrup. Toss with kale, apples and almonds. Season with a bit of salt and pepper.
  4. Taste soup and add additional seasoning, if needed. Ladle soup into bowls and serve with salad on the side.



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