This was the very first thing I ever cooked for my now-partner three Falls ago and I like to think it’s what “sealed the deal.“ Kale, spicy sausage, and a certain ”secret ingredient” are the three staples in this soup which give it an extra touch of comfort. Spicy Sausage & Kale Soup is the perfect food for sliding into Fall and I hope you enjoy this rich and hearty meal as much as we do!
Inspired by The Candid Appetite’s “Spicy Sausage, Potato, and Kale Soup” by Jonathan Melendez
3-4 hungry adults
spicy Italian sausage (or any kind of sausage you like)
large yellow onion, roughly chopped
large carrots, sliced into 1/4" rounds
kale, de-stemed and roughly chopped
rosemary, finely minced
thyme, finely minced
crushed red pepper
large cloves of garlic, minced
small red potatoes, cut into 1/4" half-moons
vegetable stock, unsalted
cinnamon (secret ingredient alert!)
any red wine (I like using a bold cabernet)
In a large pot, saute onions in butter at Medium heat for 2-3 minutes. Then add garlic, thyme, red pepper flakes, and rosemary and continue to cook for 2 more minutes, stirring constantly. Add more butter if needed to keep everything from sticking to the bottom of the pan.
Add the sausage and break up the meat with a flat edged spoon until cooked through (~ 7-8 minutes) and onions are soft and transparent. Use the spoon to scrape the caramelized bits off the bottom of the pan. (This is what adds so much rich flavour!)
Add the stock, wine, and tomato paste and stir to combine. Turn up the heat to Medium High, then add the potatoes and carrots and top the pot with a lid. Simmer for ~10 minutes.
Once the potatoes and carrots have become soft enough to easily pierce with a fork, reduce the heat to Low and add cinnamon. Add salt and pepper to taste.
Toss in the kale and stir gently for 2-3 minutes. Once the kale is slightly wilted, your soup is ready to serve. The key is to serve the soup while the kale is still bright green!
Serve with a side of bread and top with shredded cheese. Enjoy!