Quinoa, Kale & Sausage Soup

I have a steady rotation of soups that I make all winter long, and this soup is a new addition that I can’t get enough of. It’s loaded up with veggies and quinoa, so it’s healthy but still satisfying, and it has a nice kick from the paprika and sausage spice.

A note on the quinoa: I like to pre-cook it before I put it in the soup, so that it doesn’t soak up all that delicious broth that’s been simmering. There’s nothing worse than ending up with a dry pot of soup!


  • 3 mild Italian sausages, uncased
  • 2 garlic cloves, minced
  • 1 large Yukon gold potato, diced
  • 1 medium yellow onion, diced
  • 1 carrot, diced
  • 3 celery ribs, diced
  • 1 carton chicken broth (about 4 cups. You could sub in veggie broth to make this recipe vegan)
  • 1 tablespoon paprika
  • 1 bunch curly kale, chopped with stems removed
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup quinoa, cooked


  1. In a large heavy-bottomed pot over medium heat, brown sausage until thoroughly cooked.
  2. Add garlic, potato, onion, carrots and celery, stirring to combine and sautéing for about 5 minutes.
  3. Add chicken broth and paprika. Bring the mixture to a boil, then reduce heat and simmer until all vegetables have softened.
  4. Add kale and cook for about 5 minutes, or until wilted.
  5. Season with salt and pepper to taste, add in quinoa and and serve immediately.

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