Dinner Recipes

Kale & Sausage Soup

This recipe brings the best of a cream-based soup to the table — but in a brothier format. By which we mean, it’s rich and light at the same time. Sound contradictory? Slurp up a spoonful, and you’ll see: the smoked sausage and potatoes bring savory depth and heartiness, the carrots and kale add pops of freshness, and the more-chicken-stock-than-milk broth makes it subtly creamy.

We particularly love the dried oregano here — it imbues the soup with a lovely, mid-winter pine flavor that not only brings all the ingredients together but also makes each bite taste extra soothing. And just before serving, we stir in some Parmesan. It adds a subtle nuttiness and makes the broth a touch richer, but not heavier.

This is a soup the whole family will love: it’s not complex, just comforting. Plus, it’s so easy to make — we like to simmer it up on those evenings when we don’t want to fuss around in the kitchen.

Our tip: any type of green will taste amazing in this soup — spinach, cabbage, chard, you name it — so feel free to use whatever’s at the bottom of your crisper drawer.

Servings: 10 cups

Kale & Sausage Soup
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Dinner

Kale & Sausage Soup

Ingredients

2 Tbsp extra virgin olive oil
1 large carrot, halved lengthwise and thinly sliced
1 yellow onion, diced small
4 garlic cloves, minced
7 oz fully cooked smoked sausage, cut into ¼” slices
1 ½ lbs russet potatoes, peeled, chopped into ¾” pieces
6 cups chicken broth
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground Gelson’s black pepper, plus more to taste
1 ½ tsp Gelson’s dried whole oregano
½ Tbsp cornstarch
12 oz evaporated milk, divided
3 cups stemmed and chopped kale
⅔ cup freshly grated Parmesan cheese

Directions

  1. In a large stock pot, heat the olive oil over medium heat, then add the carrots and onions and sauté for 3 minutes, or until they begin to soften.

  2. Add the garlic and sauté until fragrant, about 30 seconds.

  3. Add the sausage and cook for 3 to 4 minutes, or until the sausage begins to brown.

  4. Add the potatoes, chicken broth, kosher salt, black pepper, and oregano and stir to combine. Allow the soup to simmer until the potatoes are soft, about 15 minutes.

  5. In a small bowl, combine the cornstarch and 1 tablespoon of the evaporated milk, and whisk together until incorporated.

  6. When the potatoes are tender, add the cornstarch slurry and the remaining evaporated milk, and stir to incorporate. Simmer the soup for 2 to 3 minutes, or until it thickens slightly.

  7. Add the kale and simmer for 1 minute, stirring occasionally, then cover the pot, remove it from the heat, and let the soup stand for 5 minutes.

  8. Just before serving, stir in the Parmesan cheese and season with salt and pepper, if needed.


Recipe source: Our Best Bites

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