As of lately, I’m obsessed with this super green! And I can’t get enough of it! I’ve been putting it in smoothies, tossing it with the likes of fresh squeezed lemon juice & agave, turning it into chips, and now this??!! When I decided to pair these leafy green ribbons of love with andouille chicken sausage.. Um, match made in heaven.. The end!

Now, you could use any sausage you like.. italian, chicken or otherwise, but the spiciness of chicken andouille (I buy “sausages by AMYLU” at Costco) gives this soup, just the right amount of heat & the perfect amount of flavor!

This will undoubtedly become a season staple in my house.. it freezes perfectly and it’s just another tasty way to get those antioxidants into your system! You can’t beat that.. as we get ready to combat flu season!

Trust me, you’re going to love this! ?


Sausage & Kale Soup

Sausage & Kale Soup


  • 2 tablespoons of olive oil
  • 8 audouille chicken sausages
  • 2 red onions
  • 5 garlic cloves, minced
  • 3 carrots, peeled
  • 2 cans diced tomatoes
  • 1 lb kale
  • 9 1/2 cups of chicken stock
  • 1 tablespoon sea salt
  • 1 teaspoon red pepper
  • 1/2 teaspoon of fennel
  • 1 tablespoon fresh sage


  • Add the olive oil to a large pot or dutch oven over medium heat. Remove the chicken sausages. and dice them up and toss the in the pot. Add the diced onion and saute until the onion is slightly translucent. Then, add the mince the garlic. Chop up the carrots and add them to the pot as well. Add the cans of tomato, liquid and all. Then add the kale. Pour in the chicken stock and give it a stir here and there and add the seasoning. Cover it and bring it to a hard boil. Then reduce it to a simmer for 7 minutes or until the carrots are tender.


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