Spicy Sausage, Kale, and Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound spicy Italian sausage, casing removed
• 4 cups chicken broth
• 2 medium russet potatoes, peeled and diced
• 2 cups kale, stems removed and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for 1 minute until fragrant.
3. 3 Add sausage to the pot and cook, breaking it up with a spoon, until browned.
4. 4 Pour in chicken broth, potatoes, smoked paprika, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
5. 5 Stir in kale and cook for an additional 5 minutes until wilted.
6. 6 Season with salt and pepper to taste. Stir in lemon juice and parsley before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Substitute kale with spinach for a milder flavor.
• Add white beans for extra protein and creaminess.

Substitutions

• Use turkey sausage for a leaner option.
• Replace chicken broth with vegetable broth for a vegetarian version.

Pairings

• Pairs well with a crusty baguette.
• A glass of robust red wine complements the spicy kick.

Nutrition

Tips

• For a smokier flavor, add a dash of liquid smoke along with the broth.
• If you prefer a smoother soup, blend half of it before combining everything back together.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side salad for a complete meal.
• Add a sprinkle of grated Parmesan cheese on top for extra richness.

FAQ