Sausage and Vegetable Soup

Approximate cooking time: 60 minutes

The leftovers get better day after day with this robust, healthy soup.

Nutritional Information
(per serving)

432 Calories
14g Carbs
32g Fat
24g Protein
10g Net Carbs

Serving Size

6-8 servings


  • 2 Tbs coconut oil or lard
  • 1-1/2 lbs sausage links, cut into slices
  • 1 yellow onion, diced
  • 4 medium carrots, sliced
  • 1 tsp thyme
  • 6 cups chicken or vegetable broth
  • 2 fennel bulbs, sliced
  • 1 bay leaf
  • ½ tsp crushed red pepper flakes
  • 6-8 kale leaves, sliced thin with woody stems removed
  • sea salt, to taste


1. Heat a large pot over medium-high heat. Add oil or lard when hot.

2. Add sausage links, onion, carrots, and thyme and cook until sausage is browned and onions are slightly translucent (about 5-8 minutes), stirring frequently.

3. Add broth, fennel, bay leaf and red pepper flakes, and bring to a boil.

4. Reduce heat to medium-low and simmer for 25-30 minutes.

5. Add kale and continue to simmer for another 10 minutes. Season with sea salt to taste.


Nutritional information is for 8 servings.

5 Responses to “Sausage and Vegetable Soup”

  1. Raxdax August 20, 2013 at 2:12 pm #

    What kind of sausage links does this recipe ask for? Raw or precooked? The tiny breakfast ones?

  2. Yvonne September 18, 2013 at 2:28 am #

    Surprising nice. Used pork sausages and baby kale leaf.

  3. dbjordan March 18, 2014 at 10:56 pm #

    I’m not a huge fennel fan. Do you have any suggestions for substitutions?

    • dbjordan March 21, 2014 at 5:44 pm #

      I’m thinking maybe celery?

  4. JillianMMM October 15, 2014 at 7:34 pm #

    For the oil I used 1 Tbsp coconut oil and 1 Tbsp bacon fat. For the meat I used raw pork breakfast links from the Whole Foods meat counter…I just cut them into bite size pieces before cooking them. This was my first time working with fennel bulbs so I watched a few videos on YouTube regarding fennel prep…ultimately I ended up slicing vertically and then coarsely chopping those slices because they felt a little too big still. This was also my first time working with whole kale leaves and once again YouTube came to the rescue for a quick way to remove the stems and chop the leaves! I doubled the red pepper flakes because I like a solid heat in my food, and although I am a huge salt fan this didn’t need much added thanks to the broth and sausage. I The whole recipe was fun and easy to make with very little cleanup and several delicious leftover meals…my favorite kind of recipe! For dbjordan who is not a huge fennel fan, you can definitely substitute celery…I may do half and half next time.

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