Spicy Sausage Kale and Potato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound spicy Italian sausage, casing removed
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 medium potatoes, diced
• 6 cups kale, stems removed and chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1/2 lemon
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add sausage and cook until browned and crumbled.
4. 4 Pour in chicken broth and water. Stir in smoked paprika and crushed red pepper flakes.
5. 5 Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.
6. 6 Stir in kale and cook until wilted and bright green.
7. 7 Season with salt, pepper, and lemon juice.
8. 8 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add white beans for extra creaminess and protein.
• Use sweet potatoes for a touch of natural sweetness.

Substitutions

• Substitute kale with spinach or collard greens.
• Use vegetable broth for a vegan version.

Pairings

• Crusty sourdough bread
• A crisp, green salad

Nutrition

Tips

• For a smokier flavor, add a dash of liquid smoke with the broth.
• Feel free to use turkey sausage for a leaner option.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

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

Serving Suggestions

• Pairs beautifully with crusty bread and a simple green salad.
• Serve with a sprinkle of grated Parmesan for extra flavor.

FAQ