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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

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

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (118)
Gluten-free (4)
Paleo (16)
Vegetarian (19)

61 reviews

I am from Minnesota and consider myself an expert on wild rice soup. I followed this recipe and was very impressed. The flavor was great and really brought out the flavor of this tasty and nutritious grain. Really loved the soup with the salad--a great match for sure.

By: Rachel
Posted: May 04, 2016
Diet: Original
0 Helpful

I really liked the salad, but I think I over-lemoned the soup unfortunately.

By: April
Posted: Apr 13, 2016
Diet: Vegetarian
0 Helpful

Really enjoyed this. The soup was surprisingly good (don't know why I chose to make this when I'm usually not into mushrooms)...it was a little under-seasoned, but that was a quick fix. I loved the salad. I will 100% make the salad again. Soon.

By: Alex
Posted: Mar 31, 2016
Diet: Original
0 Helpful

Loved that this soup was hearty without any meat. However, even with using beef stock I thought it lacked some flavor. After the first bite added some TJ's 21 seasoning salute. This helped with the flavor a lot. Would like to see this recipe again, but reworked for more flavor. Also, my mushrooms turned out a little rubbery, maybe I should have sauteed longer?

By: Melanie
Posted: Mar 28, 2016
Diet: Original
0 Helpful

We added rotisserie chicken to it and it was amazing! We also added more mushrooms, added the other half of the rice and more stock.

By: Lauren
Posted: Mar 24, 2016
Diet: Original
0 Helpful

Lemon juice and garlic powder helped a ton. We used chicory instead of kale and it was perfect. Will definitely make this again.

By: Jess
Posted: Mar 22, 2016
Diet: Gluten-free
0 Helpful