Spicy Sausage Potato Kale Soup
User Reviews
5
Spicy Sausage Potato Kale Soup
Description
Spicy Sausage Potato Kale Soup combines hearty ingredients like Italian sausage, potatoes, kale, and cannellini beans in a rich chicken stock. The recipe begins by sautéing onions and sausage in olive oil, then adding garlic for extra depth. Chicken stock is poured in to simmer the potatoes until tender, followed by kale and beans, which cook until soft but still maintain texture. The option to mash part of the potatoes and beans allows control of the soup's thickness. Finishing with fresh parsley delivers a fresh note. This soup offers a balanced mix of spicy, savory, and fresh flavors with a satisfying and thick texture.
The mild bitterness of kale complements the rich sausage, while the potatoes and beans add creaminess without cream. Cooking the sausage first renders flavorful fat, collecting on the onions and garlic to deepen the broth. The final seasoning with salt and pepper is adjusted to taste because the sausage, beans, and chicken stock contribute saltiness.
This soup can be served with grated parmesan or Pecorino Romano cheese and a drizzle of extra virgin olive oil for richness. It pairs well with crusty Italian bread for dipping and makes a filling main dish or lunch on cooler days.
To adjust thickness, add more stock if too thick or mash some beans and potatoes on the side of the pot to thicken. The soup stores well refrigerated for up to three days or can be frozen for several months, offering flexibility for meal prep.
Ingredients
- 1 pound spicy Italian sausage casing removed
- 1 pound potato cubed
- 1 bunch kale stems removed and rough chopped
- 1 ounce cannellini beans drained
- 9 cups chicken stock plus more if needed to thin, low sodium
- 5 cloves garlic minced
- 1 medium onion diced
- 1/4 cup olive oil
- 1/4 cup parsley minced
- salt to taste
- black 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
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 6 months for longer preservation.
- Adjust salt carefully as sausage, beans, and chicken stock contribute substantial saltiness already.
- To thicken the soup, mash some potatoes and beans against the pot side or use an immersion blender; add chicken stock to thin if necessary.
- Serve with crusty bread, grated parmesan or Pecorino Romano cheese, and a drizzle of extra virgin olive oil for added richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
