POTATO, SAUSAGE, AND KALE SOUP

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Spring is upon us, guys! I know it’s technically still winter right now but that groundhog was right, we’re definitely feeling an early spring. I’m so looking forward to the warmer temps and more sunshine but that also means that soup season is nearing an end. And since soup is one of the few things I enjoy about colder weather, I’ve been making soups a lot lately. The potato, sausage, and kale soup recipe is one of my favorites because it’s super satisfying and adaptable to what you have on hand.

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For this recipe, I used ground chicken sausage, red potatoes, and kale but I’ve also made it with sliced chicken sausage links, sweet potatoes, and swiss chard and it was equally delicious. You can also add more or less chicken stock depending on how hearty you like your soup (I like mine more on the stew end of the spectrum). And it’s equally good with dried herbs instead of fresh. 

This soup reheats nicely and I’ve made it a few times on a Sunday to eat for lunch throughout the week. It can be frozen, too, though you lose a bit of the structural integrity of the potatoes when you freeze it. But it’s still delicious and that’s really all that matters. 

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Potato, Sausage, and Kale Soup

This potato, sausage, and kale soup recipe is super satisfying and adaptable to what you have on hand.
Course Soup

Ingredients
  

  • 2-3 tbs olive oil
  • 1 medium yellow onion, chopped
  • 3-5 cloves garlic, minced
  • 1 lb Italian chicken sausage
  • 1 lb red potatoes, diced
  • 2-3 sprigs fresh rosemary, chopped
  • 2-3 sprigs fresh thyme, chopped
  • 5-6 c chicken stock
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bunch kale, kale

Instructions
 

  • In a heavy-bottomed stock pot, heat olive oil over medium heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes until onion becomes translucent and begins to brown a bit. Add garlic and cook just 30 seconds.
  • Add in sausage and break up with a spoon or spatula. Cook until meat is browned and cooked through. 
  • Add diced red potatoes and herbs and stir to combine. Add in chicken stock, salt, and pepper. Turn heat up to medium-high and bring to a boil. Reduce heat to a simmer and let cook for 15-20 minutes, until potatoes are easily pierced with a knife. 
  • Stir in chopped kale, cover pot, and let cook 5 minutes more to wilt kale. Taste and adjust seasoning, as needed.
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