Kale and Sausage Soup

This is one of those soups that I will make just for myself – not because no one else likes it – but because I don’t want to share.   I’ll get a whole pot going, then not tell anyone.  I’ll have it for lunch every day until I run out of it.  It’s hearty enough for my winter appetite and chock full of kale (and some other veggies) for a nutritional boost.

An added benefit is that it is fairly low maintenance.  In less than 30 minutes this can be on your table.  And there’s time in there to toast up some crunchy bread to go with it.

Kale and Sausage Soup
Serves 4
A hearty winter soup chock full of nutrition. Kale and sausage make this soup filling as well as warm.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 2 Tablespoon extra virgin olive oil
  2. 1 pound sweet Italian sausage, casings removed
  3. 1/2 pound hot Italian sausage, casings removed
  4. 1 heaping Tablespoon minced garlic
  5. 2 bay leaves
  6. 2 teaspoons dried rosemary
  7. 1 carrot, scrubbed and diced
  8. 1 large onion, diced
  9. 1 russet or gold baking potato, peeled and diced
  10. 2 Tablespoons tomato paste
  11. 1 bunch kale, washed, stemmed and rough chopped
  12. 1/2 teaspoon cinnamon
  13. 1/2 teaspoon ground nutmeg
  14. 6 cups chicken broth - low sodium or homemade
  15. salt and pepper to taste
  16. shredded Parmesan for garnish
Instructions
  1. Heat olive oil in large soup pot. When the oil is hot, crumble in the sausage and continue to break it apart with a wooden spoon while it cooks.
  2. When sausage is brown, add garlic, bay leaves, rosemary, carrot, onion, and potatoes. Season with salt and pepper and cook until onions are soft (about 5 minutes). Stir in the tomato paste and cook another minute. Add kale, cinnamon, and nutmeg. Add about half a cup of the broth and deglaze the pan. Then add in the rest of the stock.
  3. Bring it to a simmer and it bubble lightly for about 10 minutes.
  4. ladle into bowls and top with grated Parmesan cheese. Goes well with crusty bread.
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