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Sausage and Kale Soup

This recipe has been a staple in our house for some time now, I can’t believe I haven’t posted the recipe yet. I originally found it on Pinterest  and decided to make it my own by changing up some of the ingredients. I love Kale, we have been growing it in our garden for a few years now and use it in salads, lasagna, soups, stews and even replaced my traditional spinach and artichoke dip with kale. I love how it doesn’t get stringy like spinach does when cooked. What are some of your favorite ways to use Kale?

Sausage and Kale Soup Logo

Sausage and Kale Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 lb sausage such as spicy Italian either pork, chicken or turkey - casings removed
  • 4 cloves garlic, minced
  • 6 cups chicken broth or stock
  • ½ cup heavy whipping cream
  • 2 cups kale, stems removed and chopped
  • 1 small bay leaf
  • 3-4 sprigs of fresh thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 2 (15-ounce) cans white beans
  • 1 large potato peeled and largely cubed
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced sweet onion
  • Rind of fresh Parmesan wedge (about 2 inches)
  • Salt & freshly ground black pepper, to taste
  • Shredded Parmesan cheese for garnish
Instructions
  1. Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot, swirl to coat, and add sausage. Break pieces up until it’s browned nicely. Takes about 5 minutes. Remove sausage
  2. Add 1 tablespoon olive oil to the pot, and add diced onion, carrot, celery, thyme, red pepper flakes, salt, pepper and oregano. Stir and cook until veggies begin to cook. After onions begin to look translucent add garlic and potatoes. Stir and cook for about 1 minute, or until garlic is fragrant and light golden brown.
  3. Pour 6 cups chicken broth into pot and put in bay leaf and parmesan rind. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until all veggies are cooked through.
  4. Add beans, chopped kale, sausage and heavy whipping cream and let cook for 10 minutes.
  5. Check for taste and then season again with salt, pepper and red pepper flakes again if necessary.
  6. Remove bay leaf and thyme stems before serving.
  7. Transfer to bowls and top with fresh parmesan cheese on top

Serve with crusty bread and real butter. Perfect for a chilly night and freeze the extras for another meal. For comfort food inspirations check out my other soup and stew recipes and I’ve also got a ton on Pinterest. If you can’t be outside then be indoors making something yummy!

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One Response to Sausage and Kale Soup

  1. lindsey February 24, 2015 at 7:10 pm #

    This is going in my plan for next week! I make a turkey kale soup that is similar but sausage would be a nice change and more flavorful!

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