Harvest Soup

A big snow storm is coming our way this weekend, so I wanted to make sure we had a big pot of hearty soup to keep us warm. Nothing says warm then a glorified chicken soup!

I had chicken sausage and chorizo on hand, so I used both to make up the hearty, meaty part of the soup. And I added in the veggies I had leftover from the week (onion, carrots, parsnips, celery, potatoes and kale. I’m excited this soup is going to last all weekend!

If you’re not doing whole30/paleo, enjoy this with a HUGE piece of crusty bread. Better yet, have some for me too!

Harvest Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • Canola or olive oil
  • 1 (12 ounce) package of sausage (any kind), sliced into circles
  • 1 onion, diced
  • 1 teaspoon dried Italian seasoning (if you have any fresh herbs leftover from the week, add them in here too – thyme, oregano, parsley, etc…)
  • 1/4 paprika
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 medium parsnips, peeled and diced
  • 2 ribs celery, diced
  • 6 baby yellow potatoes, cubed (skin on)
  • 6 cups chicken stock
  • 1 cup chopped kale
  • 1 tablespoons chopped parsley


  1. Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; one hot, add in the sliced sausage in a single layer, and allow it caramelize and brown on that first side (a few minutes), then stir and allow it to further caramelize for about another 2 minutes.
  2. Add in the onion, and stir to combine; saute together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, paprika, black pepper, and pinch of salt, plus the garlic, and stir to combine.
  3. Next, add in the carrots, parsnips, celery, and potatoes and stir to combine with the sausage and onion mixture; next, add in the chicken stock, and bring to the boil.
  4. Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.
  5. Turn off the heat, and check to see if any additional salt/pepper is needed; add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving. Enjoy! 

Adapted from: thecozyapron.com

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