Chicken Sausage and Veggie Soup
You can never have too many soup recipes in your archives. This light yet hearty, homestyle soup is equal parts savory and healthy to help you feel your best!
Servings Prep Time
4bowls 15minutes
Cook Time
25-30minutes
Servings Prep Time
4bowls 15minutes
Cook Time
25-30minutes
Ingredients
  • 1tbsp olive oilextra virgin
  • 5cups organic vegetable broth
  • 2cups purified water
  • 1 large handful kale (chopped)
  • 2 chicken sausage links, sautéed in pan firstI buy organic Italian kind from Trader Joe’s
  • 1cup sweet potato ribbons
  • 1cup red lentils
  • 1cup chopped yellow onions
  • 1inch ginger, mincedoptional to aid in digestion
  • 1/8tsp coriander
  • 1/8tsp garlicpowder or 1/2 clove
  • olive oil sprayfor pan
Instructions
  1. Add 1 cup chopped yellow onions, optional 1 inch ginger (minced) and 1 tbsp olive oil to pan. Sauté for 10 minutes on medium heat until browned.
  2. Simultaneously add chopped chicken sausage to separate pan, sprayed with olive oil spray, for 15 minutes until each side is perfectly browned and cooked through. Set aside until later.
  3. Add 5 cups vegetable broth, 2 cups water, chopped kale, sweet potato ribbons and lentils to soup pan. Cover with lid and turn to lower light.
  4. After 5 minutes, add chicken sausage and spices. Let simmer for another 20-25 minutes, stirring regualrly until consistency is thick. Since we aren’t blending, you want the lentils to soak up the liquid and create a heartier, thicker soup consistency. Kale and sweet potato ribbons should be soft. Feel free to modify spices if desired, but please note: the chicken sausage spices (and salt) are soaked up by the soup!
  5. Serve as a side or a main dish for any meal.
Recipe Notes

Chicken sausage can be swapped for other proteins like beans, or chicken, or none at all (lentils provide plenty on their own)! This swap could change the flavor as well as make it vegetarian 😘