Spicy Sausage Potato Kale Soup
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5.0
30 reviews
Excellent
Spicy Sausage Potato Kale Soup
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Spicy Italian sausage, potatoes, and kale join forces to make a comforting soup that's perfect for cold nights.
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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
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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 Information
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Calories
456kcal
(23%)
Carbohydrates
25.6g
(9%)
Protein
21.6g
(43%)
Fat
30g
(46%)
Saturated Fat
8.1g
(41%)
Cholesterol
64mg
(21%)
Sodium
690mg
(29%)
Potassium
947mg
(27%)
Fiber
5.5g
(22%)
Sugar
2.9g
(6%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 25.6g | 9% |
| Protein | 21.6g | 43% |
| Fat | 30g | 46% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 64mg | 21% |
| Sodium | 690mg | 29% |
| Potassium | 947mg | 20% |
| Fiber | 5.5g | 22% |
| Sugar | 2.9g | 6% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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