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