Sausage and Kale Soup

I recently had a bunch of kale I needed to use before it went bad. My go-to use for kale is usually salad, but it was a rainy day in New York so I was in the mood for soup. The result is this recipe for easy-to-make and hearty sausage and kale soup.

I appreciate a bit of heat in my food, so it has hot Italian sausage plus a few red pepper flakes to kick it up a notch. This soup also has kale (obviously) plus tomatoes for acidity and potatoes for heartiness. The base is onion, garlic, and celery and the soup is seasoned with salt, black pepper, dried oregano, and those red pepper flakes.

In my opinion, this soup stands on its own for lunch or dinner. If you want a little more to eat, toasted baguette or any bread is a good option to soak up the soup in the bottom of your bowl. You can also keep it fresh with a salad on the side.

Are you hungry yet!? It’s time to start chopping! Enjoy!

What kind of sausage should I use for sausage and kale soup?

My recipes use hot Italian sausage, because I like a bit of heat. If you prefer sweet Italian sausage or another type, then go for it!

What is sausage and kale soup made of?

This recipe has hot Italian sausage, celery, onion, garlic, potatoes, kale, tomatoes, and vegetable stock. It’s seasoned with salt, black pepper, dried oregano, and red pepper flakes.

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Spicy Sausage and Kale Soup

Servings: 4-6

Author: Austin Havens

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

This easy-to-make soup has hot Italian sausage, celery, onion, garlic, potatoes, tomatoes, and kale seasoned with salt, black pepper, dried oregano, and red chili flakes.

Ingredients

• 16 oz. hot Italian sausage
• 1 medium yellow onion
• 2 garlic cloves
• 2 celery stalks
• 2 potatoes
• 1 14.5 oz. can of diced tomatoes
• 4 cups kale
• 4 cups vegetable stock
• 2 tsp salt (plus more)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes

Instructions

1. Heat a Dutch oven or large pot over medium heat.
2. Remove the sausage from casings and place into pan.
3. Use a spatula to crumble the sausage and cook for about five minutes until the sausage is brown.
4. Meanwhile, dice your onion and garlic then slice the celery.
5. When the sausage is brown, add the onion, garlic, and celery to the pan and cook until fragrant and translucent, about three minutes.
6. Wash, peel, and dice the potatoes into cubes.
7. Add the cubed potatoes and seasonings to the pot, and continue cooking for another five minutes.
8. Add the kale and continuing cooking until it's wilted.
9. Stir in the diced tomatoes (with the juice) and vegetable stock.
10. Cover, reduce the heat to low, and cook for 45 minutes, or until the potatoes are tender.
11. Season with more salt if needed and serve in large bowls. Enjoy!

Notes

Tip: Use store-bought vegetable stock or dissolve favorite bouillon cubes to make your life easier!

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