Sausage, potato and kale soup
I like a lot of meat in mine lol
3 lbs mild Italian sausage
A diced white onion(I used a kinda big one)
6 yellow potatoes diced
2 tbsp chopped garlic
A bunch of kale(I buy the 1lb prewashed cut)
32oz chicken stock
1 cup water
Black pepper to taste
Brown sausage it’s good to get some a bit stuck to the bottom. Remove cook onion and garlic until translucent, add potatoes and meat back, add chicken stock and water, cook until potatoes are fork tender, add kale at end and cook another 5-8 mins until tender.
Sausage, potato, and kale soup is a classic comfort food that combines protein, vegetables, and hearty potatoes into one nourishing dish. Using mild Italian sausage adds a subtle spiced flavor without being overpowering, making it suitable for most palates. The choice of yellow potatoes offers a creamy texture that thickens the broth naturally as they cook. Kale, a nutrient-rich leafy green, is the key vegetable in this soup, providing vitamins A, C, and K, as well as fiber and antioxidants. Cooking the kale at the end helps preserve its bright color and nutritional value while ensuring it becomes tender without overcooking. Brown the sausage first and allow bits to stick to the pot bottom to enhance the soup’s depth by incorporating those fond bits into the broth. The recipe calls for cooking onions and garlic until translucent to build a flavor base before adding potatoes and sausage back. Using 32oz chicken stock and an additional cup of water balances the soup’s concentration and creates a flavorful yet light broth. Seasoning with black pepper allows control over the spiciness. For variations, consider adding a splash of white wine or a pinch of red pepper flakes for extra heat. For a lower sodium option, use a homemade or low-sodium chicken stock and reduce added salt. This soup pairs well with crusty bread and a light salad for a complete meal. This hearty soup not only satisfies hunger but also delivers balanced nutrition and warmth, perfect for cooler seasons or anytime you crave a filling dish. It’s simple enough for a weeknight meal and can be doubled to have leftovers that taste even better the next day.
