Spicy Kale Soup with Sausage

Spicy Kale Soup with Sausage is a complete meal in a bowl that’s nutritious, satisfying, and super easy to make … plus it’s got real heat.

This Spicy Kale Soup with Sausage is a spicy-hot meal in a bowl that is super satisfying; we’ve been living off this dish for a couple days now. It’s not at all a typical Southwestern dish; kale is pretty much a European and Mediterranean green. But the flavors go very well together. The soup in this photo includes the eggplant, mainly because I had an eggplant I wanted to use. The eggplant is not very noticeable because it’s mild compared to other ingredients, but it does blend in well.

I made this particular batch in a 6-quart Hamilton Beach slow cooker that has a removable inner pot. So I cooked the sausage and vegetables on the stove in the inner pot, then added the chicken broth and remaining ingredients and transferred the inner pot into the slow cooker. Then I cooked it on high for an hour. It was a very simple, effortless way to cook it.

This is a very chunky soup without a lot of liquid; you can always add more chicken broth if you want a more liquid soup. Kale, sausage and eggplant also tend to look rather drab. Garnish with more chopped tomato if you want to brighten it up.

Hope you enjoy this!

Spicy Kale Soup with Sausage
Prep time
Cook time
Total time
Recipe type: Soups & Chilis
Cuisine: Southwestern
Serves: 6 servings
  • 1 lb hot Italian sausage or chorizo, cut into thin slices
  • 1 large onion, chopped (about 1½ cups)
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced
  • 2 heads kale, stemmed and chopped (about 6-7 cups)
  • 4 cups chicken broth
  • ½ cup diced green chiles
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 3 roma tomatoes, diced
  • optional: 1 small eggplant, peeled and diced
  1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 3 minutes, then add the onion and cook for 2 more minutes.
  2. Add the garlic and sweet potatoes and cook for 2 minutes.
  3. Add the kale and cook, stirring constantly, for 2 minutes longer.
  4. Stir in the chicken broth, green chiles, eggplant (if desired), vinegar and salt, then bring to a boil, reduce heat, cover and simmer for 1 hour.
  5. Season with pepper. Stir in the tomatoes, cook for 15 minutes.
  6. Serve & enjoy!


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