There’s nothing quite like a steaming bowl of hearty soup on a chilly evening, and this Sausage, Kale, and Kielbasa Soup is the ultimate comfort food. It’s a true one-pot wonder, loaded with savory sausage, smoky kielbasa, and nutrient-rich kale, all simmering in a beautifully seasoned broth. This recipe is incredibly simple to throw together but delivers a complex, satisfying flavor that tastes like it’s been cooking for hours. It’s naturally low-carb and keto-friendly, making it a perfect guilt-free indulgence.
Ingredients
• 1/4 cup / 60 ml extra-virgin olive oil
• 1/2 cup / 75 g yellow onion, diced
• 1/2 cup / 65 g carrot, diced
• 1 large garlic clove, minced
• 1 lb / 450 g ground mild Italian sausage
• 1/2 medium green bell pepper, diced
• 1 tbsp / 15 g tomato paste
• 4 cups / 950 ml chicken stock
• 8 large green kale leaves, stems removed and chopped
• 1/2 lb / 225 g kielbasa, sliced into 1/4-inch rounds
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes, or to taste
• 1/4 cup / 15 g fresh basil, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Preparation
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and carrot, and sauté for 5-7 minutes, or until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground Italian sausage to the pot. Break it up with a spoon and cook until browned, about 5 minutes.
5. Stir in the diced bell pepper and tomato paste, cooking for 3 more minutes, allowing the paste to caramelize slightly.
6. Pour in the chicken stock, then add the chopped kale, sliced kielbasa, Italian seasoning, and crushed red pepper flakes. Stir everything to combine.
7. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes for the flavors to meld.
8. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh chopped basil.
Nutritional Information
• Per serving, based on 4 servings.
• Total Carbs: 12g
• Fiber: 4g
• Net Carbs: 8g
• Protein: 22g
• Fat: 45g
• Calories: 525
Pro Tips
• For a creamier, richer soup, stir in 1/4 cup of heavy cream during the last 5 minutes of simmering.
• This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Don’t be afraid to swap the greens. Spinach or Swiss chard are excellent substitutes for kale; just add them in the last 5-10 minutes of cooking as they wilt faster.
• To deepen the flavor, deglaze the pot with a splash of dry white wine after browning the sausage and before adding the bell pepper.
FAQ
Q: Is this Sausage and Kielbasa Soup keto-friendly
A: Yes, this soup is specifically designed to be keto-friendly and low-carb. Each serving contains only 8g of net carbs, making it an excellent choice for a ketogenic diet.
Q: Can I make this soup creamy
A: Absolutely. For a richer, creamier texture, simply stir in 1/4 cup of heavy cream during the last 5 minutes of simmering. This will add a delicious depth of flavor.
Q: What can I substitute for kale in this recipe
A: If you don’t have kale, spinach or Swiss chard are great alternatives. Because they cook faster than kale, you should add them in the last 5-10 minutes of the simmering time.
Q: How long can I store leftovers
A: You can store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often meld together and taste even better the next day.
