Dinner Recipes Fall Gluten Free Healthy Paleo Soup

Root Vegetable Soup with Sausage and Kale

This post may contain affiliate links. Please read my disclosure policy.

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.

Add to Your Recipe Box
3.64 from 22 votes

Root Vegetable Soup with Sausage and Kale


  • 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.



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.

  • Reply
    May 28, 2015 at 10:59 am

    First of all, I probably owe you a commission. Second of all, YUM! Third, thank you for ALL the amazing recipes. Back to #1, I offered this to my ‘once-a-week-I-will-make-your-dinner’ group and sold 14 quarts of the stuff (with your Crusty Anadama Rolls – magic!). #2, this is a seriously good soup. I mean, how good can vegetable soup be, right? Oh my heavens. I don’t know quite know where the magic is, but it’s in there – this one is going into the permanent file, thanks again! #3, a customer sent me to your site for your Muesli Toasting Bread (another winner!) and I am so happy to have found you! As I have told only one other food blogger, I want to be you when I grow up (but since we are about the same age, I am thinking that I will just live vicariously through you, instead!). So, a million thanks for the witty prose, beautiful photography, and most of all, the great recipes. 🙂 Jane

    • Reply
      May 28, 2015 at 11:09 am

      Awwww, where have you been all my life, Jane??

  • Reply
    Jacquelyn Grandy
    November 18, 2012 at 11:26 pm

    This is definitely my kind of soup, as I love kale and sausage. I use both those ingredients all the time and don’t think I will ever tire of them. I think I’m going to have to make it!

  • Reply
    belleau kitchen
    November 13, 2012 at 8:04 pm

    wowzers, what a meal!… that cornbread looks amazing but the soup really is a wonderful thing and I bet the added sausages really adds a depth of flavour… gorgeous stuff as always!

  • Reply
    From Beyond My Kitchen Window
    November 14, 2012 at 3:13 am

    I am wild about soup. I usually have soup for lunch all winter long. There are so many healthy vegetables in yours and so colorful. The pumpkin cornbread sounds delicious too. Looking forward to reading the recipe tomorrow.

  • Reply
    November 14, 2012 at 2:18 am

    Pumpkin cornbread- can’t wait!

  • Reply
    The Café Sucré Farine
    November 13, 2012 at 6:00 pm

    This soup is gorgeous! The colors are so pretty and it looks so perfect for a cold rainy day like we’re having here! I made a big pot of butternut squash soup today, it just seems like the right thing to do! 🙂

  • Reply
    November 13, 2012 at 11:21 pm

    Love that year ago today recipe, my friend. I just made it this morning! I’ve had it saved since last year. Have a great night!

  • Reply
    SavoringTime in the Kitchen
    November 13, 2012 at 9:51 pm

    What a healthy soup! It’s my favorite way to eat kale too. Beautiful shots!

  • Reply
    Averie @ Averie Cooks
    November 13, 2012 at 6:33 pm

    I love the bright green pops of kale through the broth but really, that pumpkin cornbread has my interest piqued 🙂

  • Reply
    Tricia @ saving room for dessert
    November 13, 2012 at 4:43 pm

    What a beautiful healthy soup! That cornbread is making me drool too. Can’t wait to see that recipe as well. Have a great week Sue!