Potato Soup With Kale And Sausage
This hearty and flavorful sausage, kale, and potato soup is a comforting and nutritious meal perfect for a cozy night in. The combination of tender sausage, vibrant greens, and savory broth will warm you up from the inside out. The hint of wine adds a touch of complexity to this simple yet satisfying dish. Enjoy a steaming bowl of this soup for a delicious and filling dinner option.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 12 oz. fully cooked spicy turkey or chicken sausage, cut into slices 1/4 inch thick
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 6 cups chicken broth
- 1 1/2 lb. waxy potatoes, peeled and diced
- 1/4 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 1 bunch dinosaur kale
- 2 cups shredded green cabbage
Instructions
- In a large pot over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer to a plate.
- Add the onion and garlic to the pot and cook, stirring often, until the onion is soft, about 5 minutes, reducing the heat if needed to prevent scorching. Add the wine and boil, scraping up the browned bits from the pot bottom, until almost evaporated, 1 to 2 minutes.
- Return the sausage to the pot and add the broth, potatoes, the 1/4 tsp. salt and the 1/4 tsp. pepper. Increase the heat to high, cover and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a fork, about 15 minutes.
- Tear out and discard the tough center ribs from the kale leaves and slice the leaves into thin ribbons. Add the kale and cabbage to the soup and simmer, uncovered, until the greens are tender to the bite, 8 to 10 minutes. Season with salt and pepper. Ladle the soup into warm bowls and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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