Soups and Stews

Sausage and Kale Soup


Recipe courtesy of Martha


1 Tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

5 waxy potatoes, about 1 1/2 pounds, peeled and cut into 1/2 inch chunks (I used small red potatoes and I did not peel them)

3 cans (14 1/2 ounces) reduced sodium chicken broth

1 bunch kale (about 12 ounces), stemmed and shredded

12 ounces smoked chicken sausage, cut into 1/2 inch half moons ( we like Hillshire Farms’ Turkey Smoked Sausage)



1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 2-3 minutes. Stir frequently.


2. Add garlic and red pepper flakes. Cook until fragrant; about 1 minute.


3. Add potatoes and broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.


4. In a blender (or using an immersion blender), puree half the soup. Return mixture to the pot. Add kale and sausage. Simmer until kale is wilted, about 10-15 minutes.


My favorite way to thicken soup is to remove some of it, puree it, then add it back into the pot ( or use an immersion blender in the pot).  This technique does not alter the flavor of the soup, and does not put additional fat in the soup.  A nice crusty bread tastes delicious with this quick, but hearty soup.  Enjoy!


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