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.
|Prep Time||20 minutes|
|Cook Time||10 minutes|
- 2 tablespoons extra virgin olive oil
- 1 lb sweet Italian sausage casings removed
- 1/2 lb hot Italian sausage casings removed
- 1 heaping tablespoon minced garlic
- 2 bay leaves
- 2 teaspoons dried rosemary
- 1 carrot scrubbed and diced
- 1 large onion diced
- 1 russet or gold baking potato peeled and diced
- 2 tablespoons tomato paste
- 1 bunch kale washed, stemmed and rough chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 6 cups chicken broth low sodium or homemade
- salt and pepper to taste
- shredded Parmesan for garnish
- 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.
- 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.
- Bring it to a simmer and it bubble lightly for about 10 minutes.
- Ladle into bowls and top with grated Parmesan cheese. Goes well with crusty bread.
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