SAUSAGE AND KALE SOUP
This sausage and kale soup reminds me a lot of Italian Wedding Soup, which I loved as a kid. Italian Wedding Soup consists of flavorful broth, small meatballs, and lots of greens. This soup is similar but comes together a little faster by using sausage instead of homemade meatballs. If you have them cooked already, you can just slice them up, or cook them quickly while you make your broth. This soup is perfect for a rainy lunch or dinner. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
1 tablespoon extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
¼ to ½ teaspoon red pepper flakes
Salt
Freshly ground black pepper
10 to 12 ounces kale, stemmed and chopped
4 to 5 cups chicken broth
10 to 12 ounces cooked sausage, cut into slices
- In a large saucepan over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic and red pepper flakes, season with salt and pepper, and give it a stir.
- Add the kale, and sauté for another 2 minutes. Pour in the chicken broth, and bring to a simmer. Add the sausage, reduce the heat to low, and continue to stir periodically while cooking for an additional 10 to 15 minutes.
- Serve hot.
VARIATION 1 SAUSAGE AND KALE SWEET POTATO SOUP: Dice 1 large sweet potato, and sauté it with the onion and garlic. Continue with the rest of the recipe as written.
VARIATION 2 CHICKEN AND KALE SOUP: For a lighter meal, substitute the sausage with either cooked chicken sausage or shredded chicken breast (10 to 12 ounces).
PREP TIP: Make a double batch of this soup, and freeze it in smaller portions. I like to defrost it in a saucepan over low heat and serve it immediately.
