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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
Serves 3-4 hungry adults
- 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
- 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!
- Pro tip: It’s even better on day two!
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall