Kale Sausage Soup | Ann Shippy MD

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Kale Sausage Soup


  • 3/4 lb. bulk sausage or remove from casing (use organic, nitrate and preservative frees sausage)
  • 1 bunch organic kale, roughly chopped, stems removed
  • 7 cups organic chicken broth (gluten free)
  • 2 Tbsp extra virgin olive oil
  • 1 sweet onion, chopped
  • 1 cup organic carrots, sliced or chopped
  • 1 cup organic celery, chopped
  • 1 tsp dried oregano
  • 1/2 tsp fennel seed
  • 1/2 tsp tyme
  • 2 garlic cloves, minced
  • 1/2 tsp pink salt
  • 1/2 tsp black pepper


  • In a large skillet over medium heat and cook sausage pieces until browned and remove from pan.
  • Add oil, heat, and add onions, garlic, celery, garlic and spices. Cook until tender.
  • Add kale and cook for 1-2 minutes.
  • Place sausage, vegetables mixture and broth in a large soup pan, bringing to a boil and then simmer for 10 minutes, uncovered.
  • Serve warm and enjoy!