Soup weather. It’s happening to me this week. And not in a good way. The rain has been wicked. And the wind. Oh my gosh. My dog and I were out the other morning and I was actually laughing (cackling?) to myself over how ridiculous the whole situation was. Picture this: I’m soaking wet, standing at a angle because the wind so strong that I had to lean into, wearing sunglasses (yes, always) and a bright pink rain jacket, soaked to the bone, a miserable looking dog by my side and I’m just in hysterics with the giggles. Being out in a Nor’easter at the coast will do that to you. People probably thought I was a crazy lady.
Life lesson: you have to laugh at this kind of stuff.
So soup. Yeah I need a big bowl of comforting soup real bad.
This Spicy Sausage, Kale and Potato Soup is great weeknight fare. You can get it all together in 30 minutes and it’s a real crowd pleaser. Everyone likes ground sausage and potatoes, right? And I think most people like kale now too!
You can use pork or chicken sausage for this recipe (I used pork). And I like to use a mix of sweet potatoes and regular russet potatoes, but you could certainly use all of one kind or the other. I find sweet potatoes take a tad longer to cook, so I toss them in about 3 to 4 minutes before the russets to give them a bit of a head start.
Recipe adapted from The Candid Appetite
Spicy Sausage, Kale and Potato Soup
- 1 lb spicy Italian sausage (pork or chicken)
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1/4 - 1/2 tsp. red pepper flakes, depending on your preferred spice level
- 1 large bunch curly kale (about 4 large handfuls), stemmed and chopped
- 1/8 tsp. ground nutmeg
- 1 large sweet potato, cut into 1/4 inch slices
- 1 large russet potato, cut into 1/4 inch slices
- 8 cups chicken broth (I used reduced sodium)
- 1/2 cup heavy cream
- Grated Parmesan cheese, for serving
- If your sausage is still in the casing, remove and discard the casings.
- Heat a large heavy-bottom pot over medium-high heat. Add the sausage and cook until it’s no longer pink, about 5-7 minutes, stirring frequently with a wooden spoon and breaking it up into smaller pieces. Remove the cooked sausage and place it on a paper-towel lined plate to drain.
- Reduce the heat to medium and add the olive oil to the pot. Then add the chopped onion, mined garlic, salt, black pepper and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, about 5 minutes. Stir in the kale and let it cook down, about 2 minutes. Add the ground nutmeg, sweet potato slices and the chicken broth. Increase the heat to bring the soup up to a simmer. After 3-4 minutes add the russet potato slices and the cooked sausage. Simmer for about 10 minutes more, or until the potatoes are cooked, but not so soft that they are falling apart.
- Remove the soup from the heat and stir in the heavy cream. To serve, ladle into bowls and garnish with a sprinkle of Parmesan cheese.
- Once cooled, the leftovers can be stored in your refrigerator in an airtight container for 2-3 days.