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Sausage Potato and Kale Soup

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Sausage Potato and Kale Soup

Introduction

The Sausage, Potato, and Kale Soup is a hearty, comforting dish that is perfect for cold days. It combines savory sausage, tender potatoes, and nutritious kale in a flavorful broth. This soup is not only delicious but also packed with nutrients, making it a great choice for a balanced meal. Below, you’ll find a detailed recipe with step-by-step instructions, tips, and variations to help you make the perfect bowl of soup.

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Ingredients

Main Ingredients

  • 1 pound (450 grams) Italian sausage (mild or spicy, depending on preference)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (about 1 liter) chicken broth
  • 3-4 medium potatoes, peeled and diced
  • 4 cups kale, washed and chopped (stems removed)
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste

Optional Ingredients

  • 1/2 teaspoon red pepper flakes (for added heat)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • Grated Parmesan cheese for serving
  • Crusty bread for serving

Instructions

Step 1: Preparing the Ingredients

  1. Prepare the Sausage: If using sausage links, remove the casing by slicing it lengthwise and peeling it off. This allows the sausage to crumble more easily during cooking.
  2. Chop the Vegetables: Finely chop the onion and mince the garlic. Peel and dice the potatoes into bite-sized pieces. Wash the kale thoroughly, remove the tough stems, and chop the leaves.

Step 2: Cooking the Sausage

  1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Sausage: Add the sausage to the pot. Use a wooden spoon or spatula to break it up into small pieces as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes.
  3. Remove Excess Fat: Depending on the sausage, you might have a lot of excess fat. If desired, drain off some of the fat, leaving about a tablespoon in the pot for flavor.

Step 3: Sautéing the Vegetables

  1. Add Onions and Garlic: Add the chopped onion to the pot with the sausage. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Seasoning: If using, add the red pepper flakes and dried thyme or Italian seasoning. Stir to combine.

Step 4: Adding the Broth and Potatoes

  1. Add Chicken Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These bits add a lot of flavor to the soup.
  2. Add Potatoes: Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

Step 5: Adding the Kale and Cream

  1. Add Kale: Stir in the chopped kale. Cook until the kale is wilted and tender, about 5 minutes.
  2. Add Cream: Slowly pour in the heavy cream or half-and-half, stirring to combine. Heat through but do not bring to a boil, as this can cause the cream to curdle.

Step 6: Final Seasoning and Serving

  1. Season to Taste: Taste the soup and add salt and pepper as needed. Remember, the sausage and broth may already be salty, so season carefully.
  2. Serve: Ladle the soup into bowls. If desired, sprinkle with grated Parmesan cheese and serve with crusty bread on the side.

Tips and Variations

Tips

  • Type of Sausage: The type of sausage you use will significantly affect the flavor of the soup. Italian sausage is traditional, but you can use any variety you like.
  • Potato Varieties: Russet potatoes are great for a more starchy, thickened soup, while red or Yukon gold potatoes hold their shape better and provide a different texture.
  • Kale Alternatives: If you’re not a fan of kale, you can substitute it with other leafy greens such as spinach, Swiss chard, or collard greens.

Variations

  • Vegetarian Option: For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. You can add more vegetables like carrots and celery for extra flavor and texture.
  • Spicy Version: Increase the amount of red pepper flakes or use a hot Italian sausage to add more heat to the soup.
  • Cheesy Twist: Stir in 1/2 cup of grated Parmesan cheese into the soup before serving for a cheesy, creamy version.

Nutritional Information

While the exact nutritional content will vary depending on the specific ingredients and quantities used, here’s a general idea of what one serving of this soup might contain:

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  • Calories: 350-400 kcal
  • Protein: 15-20 grams
  • Fat: 20-25 grams
  • Carbohydrates: 25-30 grams
  • Fiber: 3-5 grams

This soup is a good source of protein, vitamins, and minerals, thanks to the sausage, potatoes, and kale. It’s a hearty and satisfying meal that can be enjoyed any time of the year.

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Conclusion

The Sausage, Potato, and Kale Soup is a delicious and nutritious dish that is easy to prepare and perfect for a cozy meal. With its rich flavors and hearty ingredients, it’s sure to become a favorite in your recipe rotation. Whether you’re making it for a family dinner or a special occasion, this soup is sure to impress. Enjoy your cooking and happy eating!

Source: thedaleyplate.com

Yield: 4

Sausage Potato and Kale Soup

Sausage Potato and Kale Soup

The Sausage, Potato, and Kale Soup is a hearty, comforting dish that is perfect for cold days. It combines savory sausage, tender potatoes, and nutritious kale in a flavorful broth. This soup is not only delicious but also packed with nutrients, making it a great choice for a balanced meal. Below, you'll find a detailed recipe with step-by-step instructions, tips, and variations to help you make the perfect bowl of soup.

Prep Time 5 minutes
Cook Time 25 minutes

Ingredients

  • 1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
  • 1 medium yellow onion, finely chopped
  • 4-6 cloves minced fresh garlic
  • 1 to 2 heaped teaspoons sweet smoked paprika
  • 4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
  • 32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
  • 2 tablespoons heavy whipping cream or half & half
  • 4 cups roughly chopped tuscan or curly kale
  • lots of fresh ground black pepper to taste

Instructions

    Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.

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