Traditional recipes

Roasted vegetable soup with sausage, kale and beans recipe

Roasted vegetable soup with sausage, kale and beans recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Butternut squash soup

Roasted vegetables are pureed and cooked with kale and sausages for a hearty, filling soup.

3 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil, divided
  • 3 carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges
  • 1/2 small butternut squash - peeled, seeded, and cut lengthwise into thick wedges
  • 1 baking potato
  • 6 cloves garlic, unpeeled
  • salt and ground black pepper to taste
  • 4 Italian sausages, casings removed
  • 2 spicy sausages, casings removed
  • 1.5L vegetable stock, or more if needed
  • 275g finely chopped kale leaves
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 (400g) tin chickpeas, rinsed and drained
  • 1 (400g) tin kidney beans, rinsed and drained

MethodPrep:25min ›Cook:1hr10min ›Ready in:1hr35min

  1. Preheat oven to 200 C / Gas 6. Grease a roasting tin with a thin coat of olive oil.
  2. Arrange carrots, tomatoes, onion, butternut squash, potatoes and garlic on the prepared tin. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
  3. Roast in preheated oven until golden and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
  4. While the vegetables roast, place a large pan over medium heat. Add sausages and pour in 60ml vegetable stock. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through, 7 to 9 minutes.
  5. Cut squash and carrots into 1cm pieces; set aside.
  6. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
  7. Pour 120ml of stock into the roasting tin; scrape any browned bits from the surface of the tin with a wooden spoon or spatula; pour all the contents into and blended tomato mixture.
  8. Pour remaining vegetable stock into the pot. Add kale, thyme and bay leaf to the mixture; bring to the boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, chickpeas and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable stock as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

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Reviews & ratingsAverage global rating:(80)

Reviews in English (61)

by TyAllan

I had to do some adapting based on what I had, but this is a great base recipe. With more veggies, I don't think you need the sausage. It would make a great vegetarian soup. My adaptations, if you care, were: I used canned diced tomatoes as the base for the puree. I roasted garlic, red and yellow peppers, sweet potatoes, broccoli, and carrots. I had no onion to roast, so I used onion flakes when cooking the sausage. I added some of the roasted vegetables along with the garlic to the tomatoes to puree. I only had sweet Italian sausage, so I added about 1/4 teaspoon of red pepper flakes, and about 1/4 teaspoon of cayenne pepper to give it some spice (not needed, but I like spicy). Then I did the whole thing in the crock pot. about an hour on low to soften the kale, and then about 2 hours on high once you add the veggies. Add water, salt & pepper as needed.-03 Nov 2013

by tallen

I tried this recipe and loved it. I got kale in my veggie co-op and didn't know what it was. I also got butternut squash, and potatoes, so this recipe was perfect. I only had Jimmy Dean breakfast sausage, so I used it. It tastes great in there! I didn't have the right seasonings so I liberally applied Italian seasoning and crushed red pepper. I also used chicken broth instead of vegetable broth, because it was all I had available. The mix of the beans, squash, meat, potato, broth and chickpeas is really good. And the kale... I like it! I never knew it until now. I will be adding this recipe to my list of things to make on a regular basis!! (Even if I don't get kale in my co-op box again!) NOTE: The picture does not do justice to this recipe! Mine is BEAUTIFUL with all the bright colors in it. I'll try to take a picture!)-20 Jan 2013

by autumnchick84

Of course I changed the recipe a bit. Less evoo, no beans or chick peas (forgot to buy them) but it was AAmaZing!!! Try it!!! Super healthy.My editions are: peal the skin off the butternut squash before cooking and do not include the stems in the kale. Trim the leaves off first. Great recipe. Easy. I feed 30 people at my house once a month and this is my favorite recipe so far!!!!-16 Jan 2014


Sausage Kale Soup with White Beans

The perfect cold-weather meal, simple ingredients that shine with a little bit of simmering. This soup is done in under an hour!

Ingredients

  • 2 pounds Bulk Italian Sausage, Bulk Or Small-batch If You Can Find It
  • ½ whole Onion, Diced
  • 4 cups Thinly Sliced Kale
  • 4 cloves Garlic, Minced
  • 28 ounces, fluid Canned Whole Tomatoes In Their Juices
  • 15 ounces, weight Canned White Beans In Their Juices (don't Drain)
  • 3 cups Chicken Stock, Plus More If Needed
  • Salt As Needed
  • Bread, For Serving
  • Crushed Red Pepper, Fresh Parsley, And Grated Parmesan Cheese, For Serving

Preparation

In a large soup pot, add sausage over medium-high heat. Cook sausage for about 10 minutes, breaking it up with a spoon as you go, until crumbly, browned, and cooked through.

Add onion and stir it into the sausage for 2 minutes to soften slightly. Add kale and garlic and cook, stirring occasionally, for 5 minutes or so to wilt the kale.

Add tomatoes with juices, beans with juices, and stock to the pot. Stir to combine and taste add salt to your preference.

Bring soup to a boil then reduce heat to medium-low. Simmer for 10–15 minutes or let sit turned off on the stove until ready to eat. If soup reduces by a lot or gets too thick, add more stock to thin it, about 1/2 cup at a time.

Serve with bread for dunking, and crushed red pepper, fresh parsley, and grated Parmesan cheese for sprinkling. Enjoy!


Ingredients for Portuguese Sausage and Kale Soup:

Salt: I use fine Sea Salt but fine sea salt or table salt will work just as well. I recommend to add the salt incrementally, to taste. Depending on the sausage you use, you may need less salt than listed in the ingredients.

Sausage: If your grocer does not carry Chourico or linguica sausages, some good substitutes are dried (cured) Spanish Chorizo sausage, smoked kielbasa sausage, or spicy andouille sausage. My favorite is the spicy andouille. It goes perfectly with the kale. As an alternative, you could also substitute the sausage for diced ham, ham hocks, or smoked turkey wings. Turkey or chicken sausages also make a healthy substitute

Beans: We use a white Kidney Bean (Cannellini) but white navy bean, butter bean, red kidney bean, or garbanzo (chickpeas [paid link] ) also work well in this recipe.

Potatoes: Any good waxy potato that stands up to boiling will work well in this recipe. The top three are Russet, red, or Yukon Gold.

Tomatoes: The recipe calls for canned fire-roasted tomatoes. If you are using fresh tomatoes, aim for 2 cups of diced fresh tomatoes. To remove the skins before chopping them, blanch them in boiling water for about 10 seconds, the skins will slide right off.

Chicken Stock: Homemade Chicken Stock is always best but if going with boxed variety, select a low sodium variety. This allows you to control the salt in your recipe.


Roasted Tomato Sausage Kale Soup Recipe

You’ve likely noticed that we’re big fans of salads around here. But what you may not have noticed is that we’re equally big fans of soup. .

You’ve likely noticed that we’re big fans of salads around here. But what you may not have noticed is that we’re equally big fans of soup .

When the weather gets cold, we go full-on soup mode. As in we start making vats and vats of our favorite soup. Namely, Chicken Miso Soup , Tortilla Soup , Rustic Tuscan Soup and this, which is the best Sausage Kale Soup around if you ask us.

If you’re a soup connoisseur, one look at this recipe may make you think this is the classic Portuguese kale soup known as caldo verde aka “green soup.” This is and isn’t that recipe.

As in this is just a soup that we started making and it morphed over the years into something that’s not quite an Italian wedding soup, almost a minestrone, and akin to caldo verde.

What Is Caldo Verde Portuguese Sausage Kale Soup?

Since we’re on the subject, let’s call a spade a spade and clarify what is caldo verde. It’s a soup that hails from northern Portugal and is commonly made with sausage, greens, and potatoes or beans. It’s also rumored to be an effective hangover cure though we can’t personally attest to that.

But this isn’t exactly the traditional Portuguese soup recipe. If you go to spots that are known for caldo verde like San Francisco’s Grubstake restaurant , you’ll find that caldo verde is traditionally made with a cabbage that’s hard to find stateside the soup base is often blended and it’s usually served with the Portuguese sausage known as linguica .

How To Make This Soup

This soup recipe is super easy to make and the whole thing can be put together in less than an hour (a rarity for a soup mind you). If you wanted to make a lot at once you could easily double the recipe.

Start by browning the coins of sausage (use a spicy sausage for more heat or a sweet sausage for something more mellow) and then by slowly simmering the onions, celery, and carrot.

Once you have it all together, go ahead and let it cook as short of as long as you’d like. As is standard with soups, the flavor will develop more the longer it simmers however, you can serve this as soon as everything is cooked through.

Variations On This Kale Soup

  • Switch the greens: Use any number of dark greens in this soup like, say, collard greens, Swiss chard, or dark green cabbage.
  • Swap beans for potatoes: If potatoes aren’t your thing (or you just don’t have any on hand), just use another ingredient instead! Try it with sweet potatoes for a little sweetness (a great contrast if you use spicy sausage) or add kidney beans, cannellini beans, or Great Northern white beans instead.
  • Make It Spicy: You could use chorizo, a hot Italian sausage, or even add a pinch of red pepper flakes before you serve it to give the soup some heat.
  • Blend Part Of It: Borrow a page from the traditional Portuguese recipe and blend the base (as in the soup without the kale, sausage, or potatoes) for a creamier texture.

Okay, that’s all there is to this recipe. Now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @ saltandwind and #swsociety on social!

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Ingredients

  • 1/2 pound mild Italian pork sausage, casing removed
  • 1 large onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced fire roasted tomatoes, undrained
  • 2 cups coarsely chopped kale (remove the thick stems before chopping)
  • 1 cup drained rinsed canned chickpeas (garbanzo beans)
  • 4 cups Swanson® Chicken Bone Broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

How to Make Sausage and Kale Soup

I used a nice, hickory smoked sausage for this soup. There are many good choices, but lately we've been enjoying this Conecuh brand sausage. They're based in Alabama and make many mighty fine products. Whatever sausage you choose, you'll need to dice it into about half-inch pieces.

Heat the olive oil in a large saucepan. Add the sausage, onions, and garlic and cook for a few minutes until the onion has wilted.

Add the chicken broth, diced tomatoes, beans, and kale. Bring the pot to a boil. Then reduce the heat to a simmer, cover the pot and cook for about 15-20 minutes, stirring occasionally, or until the kale is tender and the beans are heated through.

I served this with some old-fashioned "lacy" cornbread but any type of cornbread that your family enjoys will be great with this soup.

You May Also Like .

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My preferred seasoning for homemade vegetable soup is Italian seasoning. It tastes great and saves time getting out multiple seasoning containers. And if your pantry is not fully stocked with every spice and dried herb under the sun, Italian seasoning is a good all-purpose option to buy.

But, if you prefer to mix your own and aren’t sure which herbs to use for vegetable soup, try these herbs (and spices, and other add-ins!) in any combination you like:

  • Basil
  • Rosemary
  • Thyme
  • Parsley
  • Sage
  • Oregano
  • Lavender
  • Marjoram
  • Tarragon
  • Paprika – regular or smoked!
  • Lemon zest
  • Ginger root
  • Star anise
  • Turmeric
  • Bay leaves
  • Sea salt – a must!
  • Pepper – black, white, cayenne or even chili

Just remember that overdoing it can be just as bad as skipping the spices. Pick one flavor profile to stick to, either with a tried-and-true seasoning mix or by choosing a couple herbs and spices to focus on.

In addition to herbs and spices, sometimes a soup just needs PH balance. Lemon juice or vinegar can add more acidity, while heavy cream or coconut cream can make it more alkaline.


Hearty Kale, Bean, and Zucchini Soup

Kale is a powerhouse of a vegetable, and can be eaten raw, in a stir-fry, or roasted with other vegetables. Here’s a great example: Roasted Autumn Vegetables.

Adding kale, and any leafy greens, to soup is a great way to get extra vitamins and minerals into your diet.


  • olive oil
  • 1 pound Italian sausage, casings discarded
  • 1 medium yellow onion, diced (about a heaping cup)
  • 2 stalks celery, sliced (about a cup)
  • 3 medium carrots, grated (about 3/4 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon rubbed sage
  • a pinch or two of red pepper flakes (optional)
  • 1 (14.5 ounce) entire can diced fire roasted tomatoes
  • 1 (14.5 or 15 ounce) can navy beans (drained and rinsed)
  • 6 cups low-sodium chicken broth or homemade
  • 3/4 cup small baby pasta shells
  • 1-1/4 teaspoon of kosher salt (more or less to taste)
  • 1/4 to 1/2 teaspoon freshly ground black pepper (more or less to taste)
  • freshly grated Parmesan cheese, for serving
  • chopped fresh parsley, for serving

Place a tablespoon of oil in the bottom of a 5 to 6 quart Dutch oven. Add in the Italian sausage and heat over medium-heat. Use a wooden spoon to break up the sausage and cook until golden brown and crispy-- about 20 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel lined plate.

Add onion, celery, carrots and a pinch of kosher salt to the sausage renderings in the pot. Stir, cover and cook for 8 minutes or until tender, stirring occasionally throughout.

Next, add in the garlic, dried basil, rosemary, rubbed sage and chili flakes if using. Stir and cook for 1 to 2 minutes before adding the sausage back in along with the can of tomatoes, beans and broth. I also fill the tomato can 1/4 of the way full and swirl it to catch any remaining tomatoes or sauce and add it into the pot.

Stir, cover and bring to a boil, reduce heat to medium low, cover and cook for 20-30 minutes.

Add in the small baby shells, stir and cook (at a simmer) for 10 to 15 minutes or until the shells are tender. Add more broth if the shells have absorbed too much of the liquids.

Taste and season with kosher salt and black pepper, to taste.

Ladle soup into bowls, top with grated Parmesan cheese and chopped fresh parsley and serve with a hunk of Italian bread for dipping!


Smoked Sausage and Vegetable Soup

For me, it's this kielbasa sausage & vegetable soup. I fix it every few weeks during the winter & spring months when I need a warm meal that's packed with more veggies than Zuppa Toscana (my other favorite sausage soup). Another good option is Hamburger Vegetable Soup if you prefer ground beef.

This sausage soup is hearty, comforting, and makes my body feel nourished. I'd happily eat the whole pot all by my lonesome (it's excellent as a light lunch), but everyone I fix it for gobbles it down so I don't get the chance.

I've been making this soup for 10 years now (it's an oldie but goodie from my college days), so it's one of my tried-and-true recipes, right up there with this smoked sausage & potatoes sheet pan dinner. If you stick around here long enough, you'll notice I love recipes with pork. My favorite right now is this one-pot spaghetti with Italian sausage.

At a glance, the ingredients list for this soup looks deceptively simple, but it's far from bland. It develops tons of flavor from the smoked sausage (browning it first is 100% worth it), tomato paste (this is a key ingredient), diced fire-roasted tomatoes, and a combo of dry + fresh spices.

All of this infuses the broth with slightly spicy (depending on how much crushed red pepper you add), porky, savory & tomatoey flavors that make it super addicting. It's my favorite part!

But it doesn't stop there. (That sounded very infomercial-esque.)

Here's how the other ingredients contribute to the overall flavor:

  • the carrot & sweet potato chunks add sweetness to balance out the acidity of the canned tomatoes & tomato paste
  • the regular potatoes thicken up the broth a bit
  • the celery, onion, and garlic add nutrients and aromatics
  • the greens contribute some bitterness to balance everything out
  • the beans (chickpeas or white beans like great northern) bump up the protein + fiber and make the soup more filling
  • the sliced & browned sausage adds some fat + protein (both help us stay full longer)
  • the finishing garnish of parmesan cheese adds saltiness

Have I convinced you to make it yet? Maybe I'm biased, but it's SO good!

If you still need convincing, here's a collage picture I made from an Instagram story video that shows the simple steps. It's mostly chopping and sauteeing. Easy right?


Watch the video: So much flavour in a bowl! My super tasty Roasted Vegetable Soup recipe. (January 2022).