Winter is definitely the time for a nice warm soup recipe, and I’m trying to incorporate more of them into our rotation. This Sausage, Kale, and Potato soup recipe was excellent… except that I accidentally added a LARGE amount of red pepper flakes, so it was beyond spicy. We didn’t even let the kids try it, but it was so good that Dan and I would sweat it out to eat it. It lasted us a couple days and only got better with age.
This was also a pretty simple recipe to make (as most soups are), so it’s a good one for a weeknight dinner when everyone is busy. Dan and I really wanted crusty French bread with this, but we are currently a gluten free home, so we just dreamed about it. But if you can have it, I think it would be the perfect pairing for sucking up the juices.
- 1 lb sweet or spicy Italian sausage (I used Chicken Italian Sausage)
- 2 tbsp olive oil
- Half a yellow onion, diced
- 2 cloves of garlic, minced
- 4-6 cups chicken stock
- 2 lbs gold potatoes, peeled and diced into small pieces
- 1 tsp basil
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp white pepper
- 6-8 small to medium sized kale leaves (washes, stems removed, and torn into bite size pieces)
- In a large dutch oven or stock pot, add olive oil and heat on medium high. Add the sausage and brown. Remove the sausage to a small bowl and set aside.
- Add diced onion to the fat and cook about 5 minutes or until onions are soft and tender. Add the basil, thyme, salt, and white pepper, toasting the spicy and bringing out the flavor. Cook for 1 minute. Add the garlic and cook for 1 minute more, making sure not to burn.
- Pour in the chicken stock and bring to a boil. Add the potatoes, and simmer on low for 20 to 30 minutes or until potatoes are fork tender. Test for salt and adjust if needed.
- Add the kale and the cooked sausage and cook on medium-high heat for 3 to 5 minutes, or until everything is nice and hot and the kale has softened up.
- You can serve immediately, but it gets better with time, so feel free to make ahead and reheat. Enjoy!