Root Vegetable Soup with Sausage and Kale

Root Vegetable Soup with Sausage and Kale ~ just a friendly reminder that at this time of year soup makes a darn good meal. I don’t know why I need to remind myself over and over again. It’s a no brainer. It’s cheap, low calorie and super healthy so you can afford all those splurges later this month.

A fall soup has an important advantage over winter soups because right now you can actually find beautiful root vegetables like turnips, parsnips, rutabaga and celery root in their freshest state, soon after they’ve been harvested, and before they hit the root cellar.

This soup is earthy and satisfying thanks to the natural starches in the veggies. I’m a recent convert to kale; I like that it doesn’t instantly wilt away to nothing in the hot broth, and gives the soup a nice shot of green when you add it at the last minute.

We ate our soup with a delicious Pumpkin Cornbread, which I’ll share with you tomorrow.

3.64 from 22 votes

Root Vegetable Soup with Sausage and Kale

Author Sue Moran


  • 3 Tbsp olive oil divided
  • 3 cooked chicken apple sausages sliced on a slant (I like Aidells)
  • 1 medium onion diced
  • 1 leek sliced and rinsed well
  • 1 shallot thinly sliced
  • 1 small rutabaga peeled and diced
  • 1 medium turnip peeled and diced
  • 1 large carrot sliced
  • 1 small celery root peeled and diced
  • 1 14 oz can crushed fire roasted tomatoes
  • 1 32 oz box of chicken stock
  • 2 bay leaves
  • 1 1/2 tsp herbs de Provence
  • salt and fresh cracked pepper to taste
  • 1 15 oz can of white beans drained and rinsed (leave out for paleo)
  • 2-3 cups chopped kale leaves stems removed
  • Parmesan cheese for grating on top


  • Heat 1 tablespoon of the oil in a heavy bottomed soup pot. Brown the sausages and set aside on a plate.
  • Heat the remaining 2 tablespoons of the oil in the pot. Saute the onion, leek and shallot for a few minutes until they start to soften.
  • Add in the rest of the vegetables and continue to saute for a couple of minutes. Add the sausages, then add the tomatoes, stock, herbs, salt and pepper. Bring up to a boil.
  • Lower the heat, cover, and simmer gently for about 20 to 30 minutes until the vegetables are just tender.
  • Add the beans to the soup and bring back to a simmer. Then the kale leaves, stirring them in just until they wilt. Check the seasoning and serve the soup hot with grated cheese on top.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.



You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    July 16, 2020 at 11:30 am

    5 stars
    I recently got some rutabagas & Googled recipes. This one is great! I modified based on available produce at hand, using collards instead of kale, adding an Asian sweet potato, 4 carrots, 1 each roasted red & jalapeño peppers, some fresh ginger, basil, parsley & thyme, fresh & canned fire-roasted tomatoes. Also, I blended the rooasted root veggies & garlic before adding to the other stove top cooked ingredients. Grated Asigio cheese on top. Thanks for the inspiration!

  • Reply
    November 6, 2019 at 5:44 pm

    This soup was everything I hoped it would be. I substituted the sausage for Beyond Italian Suasage (tha’s a plant based meat substatute). I didn’t have fire roasted tomatoes so I just used fresh, and I didn’t have the fancy herb blend so I just added Roemary, Thyme and Oregano. It was so tasty…now to get the kids to like it… Thanks for the recipe!

  • Reply
    April 6, 2017 at 1:02 pm

    Even though this looks like an autumn soup, I tried it on a chilly rainy day in April. It was delicious! I had used Italian herb flavor chicken sausages. I can’t wait to try it again in the Fall with some cornbread. Thank you !

    • Reply
      April 6, 2017 at 1:10 pm

      Oh I’m so glad you came back to leave this comment Rosemarie, because I think sometimes recipes get lost when they aren’t obviously seasonal. I love that you added sausage, I’ll try that next time.

    • Reply
      April 6, 2017 at 1:10 pm

      Oh I’m so glad you came back to leave this comment Rosemarie, because I think sometimes recipes get lost when they aren’t obviously seasonal. I love that you added sausage, I’ll try that next time.

  • Reply
    January 6, 2016 at 5:37 pm

    When do you add the sausage? Novice Cook

    • Reply
      January 6, 2016 at 5:50 pm

      I just fixed that, Linda, thanks for spotting the omission.

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!