Sausage + Kale + Red Potato Soup

It’s officially soup season – no denying it now (nice try, El Niño, but I’ll enjoy my soup regardless of record winter-highs). And I loooooooove me some soup season! Chilly outside, chili inside – that’s my motto. There is nothing cozier than a piping hot bowl of soup on a cold, winter day. It straight-up warms the soul.

One of my favorite things about soup is that it is one laaaaaaaaaid-back mofo. Soup’s not uptight or fussy, it’s a dish you can play with. You don’t have to be an experienced cook – just throw things in as you go and see how it turns out. It’s also a great way to load your meal up with some major veggies, which is always a clutch idea, especially during flu season.

This soup is a particular fave. I first came across the recipe – where else?? – on Pinterest. From the blog A Spicy Perspective, I pretty much follow it to the letter every single time, and every single time, it turns out amazing.

A melding of meaty, spiced Italian sausage, aromatic onion and garlic, tender red potatoes, fresh kale and salty parm, and kissed with white wine and a touch of cream, this not only makes the kitchen smell insanely come-hither, it brings smiles to every face at my dinner table – young and old not-quite-as-young. Whenever I serve this soup, it’s tough to hear over the slurps. It’s that good.

Put it in the rotation this soup season, El Niño be damned.

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Sausage + Kale + Red Potato Soup

This is one of our absolute favorite soups, especially in the colder months when kale is on-point and my body is craving a nice, warm supper. It's SO good, and it makes the house smell amazing!!

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Courses

Soup

Servings

MetricUS Imperial

Ingredients

• 1 tbsp olive oil
• 1 large onion diced
• 5 garlic cloves minced
• 1/4 tsp crushed red pepper
• 1 lb ground mild Italian pork sausage
• 1 lb small red potatoes sliced into thin rounds
• 8 cups chicken stock
• 1 cup dry white wine
• 1/3 cup heavy cream
• 3/4 cup grated parmigiano reggiano
• 1 bunch lacinato kale ribs removed + chopped
• sea salt + freshly ground black pepper

Courses Soup Servings MetricUS Imperial Ingredients 1 tbsp olive oil 1 large onion diced 5 garlic cloves minced 1/4 tsp crushed red pepper 1 lb ground mild Italian pork sausage 1 lb small red potatoes sliced into thin rounds 8 cups chicken stock 1 cup dry white wine 1/3 cup heavy cream 3/4 cup grated parmigiano reggiano 1 bunch lacinato kale ribs removed + chopped sea salt + freshly ground black pepper

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Instructions

1. In a large pot over medium heat, heat the olive oil, then add the onion and a sprinkle of sea salt, stirring occasionally and cooking until softened, about 5 minutes or so.
2. Stir in the garlic and crushed red pepper, and let cook for a minute or so, just until fragrant.
3. Add the sausage and cook, stirring often, until browned.
4. Add the potatoes, chicken stock and wine. Increase heat to high and bring to a boil, then reduce heat back down to med-low and let simmer for about 15 minutes, until potatoes are tender.
5. Stir in the cream, parmigiano reggiano and kale, letting the kale wilt for a couple minutes. Season to taste with sea salt and freshly ground black pepper.
6. Kale yeahhhhhhhh, it's soup time!!!