Sausage & Kale Soup

Vegetable oil (I use canola oil)

Package of hot Italian sausage (around 14 ounces, honestly just use whatever’s in the package)

1 stick salted butter

1 large onion

1 pound red potatoes

4 celery stalks

2 carrots (or a pile of baby carrots, idc)

1/4 cup four

2 boxes chicken broth

Salt

Pepper

Garlic powder

Red pepper flakes

1 pound baby kale

1. DO YOUR PREP. Dice your onion, celery, and carrots. Cube your potatoes. Slice your sausage.
2. In a large soup pot (I’ve used my dutch oven or my stock pot or just a big pot–you just have to remember you’re holding more than 60 ounces of liquid in there) heat up the oil until it’s hot. Add your sausage and cook until browned (about 6 minutes). Transfer the sausage to a bowl or plate and set aside. Don’t get rid of the oil–if you’re using hot Italian sausage the oil will be beautiful and red and yummy spicy.
3. Add the butter and melt. Add in the onion, potatoes, celery, and carrots. Cook until onions are translucent and veggies are starting to soften–about 10 minutes. Add in the flour and cook for 1 minute.
4. Add in your broth and sausage and then season with your salt, pepper, garlic powder, and red pepper to taste. Bring to a boil and then reduce to simmer for 30 minutes.
5. Stir in kale and keep simmering for about 5 minutes. That’s it!

I make this soup again and again since it is so easy and makes a huge batch. I’ve made it on a Monday for Brandon and myself and it makes dinner for about three days which is a huge time saver on a busy week! If you’re not into things that are super spicy just sub in mild Italian sausage. I’ve also made this soup with chicken sausage when the grocery store didn’t have the usual pork sausage and it’s just as yummy, just remember that this sausage is usually pre-cooked so you don’t need to cook it as much at the start.

Let me know if you make this!

xoxo,

J