Kale sausage soup! What?! Kale again!? Yes, kale again! I did say in my sautéed kale and chard recipe that I am not over the kale trend. I also recently used kale in the Kale and Garlic Pasta and the Kale Salad that went with my Gorgonzola Stuffed Burgers! It is pretty clear that I really like kale and I refuse to stop using it!
I don’t eat a lot of soup in the summer. It’s usually to hot (for me) to be making soup, let alone eating soup. But sometimes on a rainy day, it gets chilly out and a nice bowl of warm soup is exactly what a person needs! It was in fact a rainy day that inspired this kale sausage soup recipe!
Hearty Kale Sausage Soup
My husband bought me two huge planters. One of assorted kale and one of assorted herbs. (He is well aware of my obsession with kale!) I started off by picking some fresh kale and fresh parsley, basil, thyme and oregano. Then I gathered the rest of the ingredients and got right to it.
Remove the skin of the sausages to leave you with just the ground Italian sausage meat. (Alternatively you can buy a package of ground Italian sausage meat; I had the actual sausages in my freezer, so I figured I would use it up!) Roll the sausage meat into tiny little meat balls.
Heat olive oil in a frying pan. Add chopped onion and garlic and fry until soft, about 8 minutes. Add meatballs and fry, turning occasionally to cook evenly and thoroughly.
While the meatballs are frying, bring a pot of chicken broth (6 cups) to boil. Add in the cubed potatoes and reduce to simmer to soften the potatoes, about 10-12 minutes. Add a can of white kidney beans (another bean, like a navy bean, would be good too!) and the cooked meatballs, onions and garlic to the pot of chicken broth and potatoes and continue to simmer for another 10-15 minutes.
Add in chopped fresh herbs and kale and remove pot from heat and let sit covered for 5 minutes, until the herbs and kale soften.
Ladle the kale sausage soup into a bowl, ensuring an even proportion of soup to sausage and kale; add fresh ground pepper and enjoy!
Kale Sausage Soup
- 1 package of Mild Italian Sausage removed from the skin
- 1 tbsp olive oil
- 1/2 cup white onion chopped
- 3 garlic clove chopped finely
- 1 bunch of Kale ribbed and chopped
- 2 large Russet Potatoes peeled and cubed
- 8 tbsp fresh herbs chopped (I used parsley, oregano, thyme and basil)
- 1 can white kidney beans drained and rinsed
- 6 cups chicken broth
Make small meatballs from the Italian sausage.
Heat frying pan and add olive oil. Once heated, add onion and garlic and fry for 8 minutes, until soft. Add meatballs and fry until cooked thoroughly.
Heat chicken broth in pot until boiling. Add chopped potato and let simmer for 10-12 minutes. Add kidney beans and cooked meatballs, onion and garlic to pot and continue to simmer for another 10-15 minutes.
Add in kale and herbs and take pot off of heat and cover for 5 minutes.
Ladle soup into bowls and add fresh ground pepper - enjoy!!
Use ground Italian sausage (not in links) to speed it up a little
Try with navy beans, or other white beans!