One-Pot Wonders

Spicy Sausage & Kale Soup

September 19, 2016
1 Ratings
Photo by Amanda Lenz
  • Serves 3-4 hungry adults
Author Notes

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
Amanda Lenz

What You'll Need
  • 1 tablespoon unsalted butter
  • 1 pound spicy Italian sausage (or any kind of sausage you like)
  • 1 large yellow onion, roughly chopped
  • 2-3 large carrots, sliced into 1/4" rounds
  • 1/3 pound kale, de-stemed and roughly chopped
  • 2-3 teaspoons rosemary, finely minced
  • 1 teaspoon thyme, finely minced
  • 1/2 teaspoon crushed red pepper
  • 3 large cloves of garlic, minced
  • 4-5 small red potatoes, cut into 1/4" half-moons
  • 64 ounces vegetable stock, unsalted
  • 1 tablespoon tomato paste
  • 1/8 teaspoon cinnamon (secret ingredient alert!)
  • 1/2 cup any red wine (I like using a bold cabernet)
  • crusty bread to serve
  • salt and pepper to taste
  • shredded mozzarella cheese to top
  1. 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.
  2. 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!)
  3. 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.
  4. 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.
  5. 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!
  6. Serve with a side of bread and top with shredded cheese. Enjoy!
  7. Pro tip: It’s even better on day two!

See what other Food52ers are saying.

  • Amanda Lenz
    Amanda Lenz
  • Katherine Byrum
    Katherine Byrum

2 Reviews

Katherine B. November 8, 2016
I made this last night and we thought it was delicious! I do suggest soaking up some of the oil from the sausage after it's cooked. Thanks for sharing, I will make it again!
Amanda L. November 9, 2016
Hi Katherine! Thanks so much for giving it a try; it's a neat feeling to have someone try your recipe:) You're definitely right about the oil, and I have tried cooking the sausage separately and draining the oil, but that ended up being a bit too time consuming for me. Glad you liked it!