Spicy Sausage Potato Kale Soup
Spicy Italian sausage, potatoes, and kale join forces to make a comforting soup that's perfect for cold nights.
Servings: 6
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 pound potatoes cubed
- 1 bunch kale stems removed and rough chopped
- 1 15 ounce can of cannellini beans drained
- 9 cups low sodium chicken stock plus more if needed to thin
- 5 cloves garlic minced
- 1 medium onion diced
- 1/4 cup olive oil
- 1/4 cup parsley minced
- salt to taste
- pepper to taste
Instructions
- Remove stems and discard from the kale. Roughly chop the kale into large pieces. Dice 1 medium onion and mince 5 cloves of garlic.
- Heat a large pot to medium-low and saute the onion in a 1/4 cup of olive oil. After 3 minutes turn heat to medium and add in the sausage. Sautee for 10 more minutes and use a wooden spoon to break up any large pieces of sausage.
- Once the sausage is mostly cooked through add in the garlic and cook for 2 more minutes. Next, add in the chicken stock and turn heat to high. Bring to a boil for 3 minutes.
- Turn heat to medium and add in the potatoes. Let the potatoes cook for 15-20 minutes until soft.
- Add in the kale and beans and cook for 10 more minutes. Taste test the soup and adjust salt and pepper. If the soup is too thick add a bit more chicken stock. If too thin mash some of the potatoes and beans with the back of a wooden spoon and cook for 5-10 more minutes to thicken.
- Finally, add in the fresh parsley and serve in bowls with parmesan cheese and a drizzle of high-quality extra virgin olive oil. Serve the soup with crusty bread. Enjoy!
Notes
- Soup can be stored in the fridge for up to 3 days or frozen for up to 6 months.
- No extra salt was added due to the inherent saltiness of the sausage, beans, and chicken stock. Adjust according to personal tastes.
- If the soup isn't thick enough just mash the beans and potatoes with a wooden spoon on the side of the pot or use an immersion blender. If too thick just add a cup or more of chicken stock.
- Serve with crusty Italian bread, parmesan or Pecorino Romano cheese, and a hefty drizzle of extra virgin olive oil onto each bowl.
Nutrition
Calories: 456kcal | Carbohydrates: 25.6g | Protein: 21.6g | Fat: 30g | Saturated Fat: 8.1g | Cholesterol: 64mg | Sodium: 690mg | Potassium: 947mg | Fiber: 5.5g | Sugar: 2.9g | Calcium: 112mg | Iron: 3mg
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