Spicy Sausage Soup with Mustard Greens and Noodles

Bringing you this extra flavorful sausage soup just in time for the cool weather to kick in! Warm up and slurp your shivers away.

During the winter months, I love crafting up fusion soup recipes… and this baby right here was oh-so-satisfying. Spicy ground sausage comes together with mustard greens, rice noodles, bone broth, a splash of kombucha and all the fixin’ frills. Completely heart-warming, cozy deliciousness. Other recipes we enjoy this time of year include my Extra Cheesy French Onion, Crockpot Tomato Basil, and my Smoked Cheddar White Bean.

HOW TO MAKE THIS SPICY SAUSAGE SOUP:

With a few simple steps, you’ll be ready to gobble up this bowl of yummies in about 30 minutes.

Sauté the ground sausage until browned and crispy. Make sure to use a spoon to break it up into tiny bits so they caramelize on all sides. This will take between 10 – 15 minutes over medium heat. Grate the ginger and garlic into the pan during the last minute or two of the browning process. Mix. Drain after browned and pour into a large saucepan or Dutch oven.
Add bone broth, kombucha, soy sauce, fish sauce and bring to a boil. Reduce heat and simmer for 5 minutes to allow the flavors to blend. Sprinkle in the mustard greens, scallions and continue to simmer until the greens are tender. This step will take about 5 minutes. Season with salt and pepper, to taste.
While the greens are simmering, cook the rice noodles according to package directions. Then drain and rinse with cold water.
When you’re ready to serve, divide noodles among bowls and label the soup over. Enjoy immediately with your favorite toppings. I like to add a squeeze of fresh lime juice, jalapeño slices or sriracha, cilantro and wonton strips.

WHAT IS KÖE KOMBUCHA AND WHY ADD IT TO BROTH SOUPS:

KÖE Kombucha is a naturally flavored, better-for-you sparkling beverage that is made with tea and fruit. It’s packed with probiotics, which helps contribute to a healthy immune system, digestion and brain function. I chose to use their Mango Kombucha in this soup, as it adds a bit of acidity and a touch of sweetness. It brings some brightness to the salty-savory components in this dish and helps all the flavors come together in perfect harmony. In addition to soup, kombucha is wonderful in salad dressings, marinades, and cocktails!

MORE KOMBUCHA RECIPES YOU’LL ENJOY:

Strawberry Spinach Salad with Balsamic and Apples

Witches Brew Margaritas On The Rocks

Mango and Jicama Guacamole Paired with Tropical Kombucha

End of Summer Watermelon Vodka Cocktail

Use their store locator to find their Kombucha near you, or you can get them delivered straight to your house by shopping on their Amazon store.

Spicy Sausage Soup with Mustard Greens and Noodles

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Bringing you this extra flavorful sausage soup just in time for the cool weather to kick in! Warm up and slurp your shivers away.

Serves: 4

Ingredients

FOR THE SOUP:

1 lb. Spicy Ground Sausage
1 tsp. Peeled, Grated Ginger
2 Peeled, Grated Garlic Cloves
4 cups Chicken Broth or Stock
1 cup KÖE Mango Kombucha
2 tbsp. Liquid Aminos
1 tsp. Fish Sauce
4 cups Chopped Mustard Greens
12 Scallions, thinly sliced
8 oz. Rice Noodles

SUGGESTED GARNISHES:

Fresh Lime Wedges
Chopped Cilantro
Fresh Jalapeño Slices
Crispy Wonton Strips

Instructions

Sauté the ground sausage until browned and crispy. Make sure to use a spoon to break it up into tiny bits so they caramelize on all sides. This will take between 10 - 15 minutes over medium heat. Grate the ginger and garlic into the pan during the last minute or two of the browning process. Mix. Drain after browned and pour into a large saucepan or Dutch oven.
Add bone broth, kombucha, soy sauce, fish sauce and bring to a boil. Reduce heat and simmer for 5 minutes to allow the flavors to blend. Sprinkle in the mustard greens, scallions and continue to simmer until the greens are tender. This step will take about 5 minutes. Season with salt and pepper, to taste.
While the greens are simmering, cook the rice noodles according to package directions. Then drain and rinse with cold water.
When you're ready to serve, divide noodles among bowls and label the soup over. Enjoy immediately with your favorite toppings. I like to add a squeeze of fresh lime juice, jalapeño slices or sriracha, cilantro and wonton strips.

NOTES ON THIS RECIPE:

If you’re not a fan of heat, you can substitute the spicy ground sausage for ground pork or chicken. If doing so, I’d suggest that you increase the grated ginger to 2 tablespoons, garlic to 3 cloves, and add a dash or two of cumin for flavor.
I like to substitute the Chicken Broth or Stock with Bone Broth for extra protein.
Liquid aminos adds a savory-salty factor to recipes. If you can’t find it at your local grocery store you can substitute with reduced-sodium soy sauce. They have the same consistency and flavor.
I like the peppery bite of mustard greens in this recipe. However, you can also use kale, beet greens or turnip greens.
To make your own wonton strips, simply slice the wonton wrappers into strips and fry in a bath of 350F oil (I like peanut oil) for 1 – 3 minutes, or until crispy and browned.

This post is sponsored by KÖE Organic Kombucha. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!