Spicy Sausage and Kale Soup
Snow is in the forecast, which means soup is on my menu! And nothing warms me up like this spicy sausage and kale soup!
This soup is packed with flavor from the spicy sausage, garlic, onions and spices. If you don’t like spice, you can also use a mild sausage. The largely diced potatoes and ripped kale give the soup a rustic feel, while the bell peppers and zucchini help tone down the spice with their milder flavors. To make this soup a little more heart friendly, I use a no- salt added chicken broth. Finish the soup off with a sprinkle of parsley and parmesan cheese (or don’t, if you are not trying to impress anyone). But be sure to serve it with a side of crusty bread. Soaking up the leftover broth with the bread is my favorite last bite!
There are so many things I love about this soup, but one of my favorites is that it only takes one pot to make. Thank goodness for an easy clean up! Not only is this soup easy to make, but the recipe makes a large pot and it stores well in the refrigerator. Make this soup on a cold Sunday, and enjoy it well into the week!
Let’s get cooking!
Begin by preparing the onion, garlic and potatoes. I took a short cut and used pre-chopped garlic. Chop the onion and garlic and wash, roughly peel and chop the potatoes.
Once you have the onion, garlic and potatoes prepared, start browning and crumbling the sausage over medium heat for about 5 minutes, or until most of the pink is gone. If a lot of fat comes off of the sausage, drain off a majority of the fat.
Add in the chopped onion and garlic and cook for another 2 minutes. Next, add the spices and mix until the sausage mixture is evenly coated.
Sausage, Onion, Garlic & Spices
Add the chicken broth and potatoes and bring the soup to a simmer. Cook for 20 minutes or until the potatoes are just starting to soften.
Add the Chicken Broth
Reduce the heat to low and add the chopped mushrooms, zucchini and bell peppers. Cook for another 10 minutes.
When the time is up, add the kale and cook for a final 3 minutes or until the kale is wilted and tender. Ladle into bowls and top with chopped parsley and parmesan cheese! Don’t forget to serve it with some bread 🙂
Spicy Sausage & Kale Soup
Ingredients
- 1 lb Sausage Hot or mild
- 1 Onion chopped, about 2 cups
- 1 Tbsp Garlic chopped
- 1 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/4 tsp Red Pepper Flakes more or less depending on taste
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 2 lbs Russet Potatoes peeled and chopped, about 4 cups
- 6 cups No-Salt Added Chicken Broth
- 1 Bell Pepper chopped
- 1 Zucchini chopped
- 8 oz Mushrooms chopped
- 4 cups Kale chopped
- 1/4 cup Parmesan Cheese optional
- 1/4 cup Parsley fresh, optional
Instructions
- Chop the onion and garlic. Set aside.
- Wash and peel the potatoes. Roughly chop the potatoes into about 1/2 inch cubes and set aside.
- Once you have the onion, garlic and potatoes prepared, start browning and crumbling the sausage over medium heat for about 5 minutes, or until most of the pink is gone. If a lot of fat comes off of the sausage, drain off a majority of the fat.
- Add in the chopped onion and garlic and cook for another 2 minutes.
- Add the spices and mix until the sausage mixture is evenly coated.
- Add the chicken broth and potatoes and bring the soup to a simmer. Cook for 20 minutes or until the potatoes are just starting to soften.
- Reduce the heat to low and add the chopped mushrooms, zucchini and bell peppers. Cook for another 10 minutes.
- Add the kale and cook for another 3 minutes or until the kale is wilted and tender.
- Ladle into bowls and top with chopped parsley and parmesan cheese! Serve with some toasted bread.
Oh my goodness so YUMMY!!! This soup was a hit, especially among my health conscious friends! It was fairly easy to make and packs so many great flavors! The heat from the sausage and combo of spices with the hearty veggies made my taste buds sing! I love it when I find a meal that is not only delicious but also nutritious! This soup is my new winter favorite!
I’m so glad you and your friends enjoyed the soup! It is one of my favorite winter soups as well!