Tuesday, December 7, 2010

Sausage and Kale Soup

I found this recipe at Martha Stewart.com. It was quick and hearty, the perfect thing for a cold snowy day. It has a great almost creamy broth without the cream/milk. Serve it with some crusty bread and there is nothing better for a week night meal.

Sausage and Kale Soup
(4 servings)

1 T olive oil
1 onion, diced
2 cloves garlic, minced
1/4 t crushed red-pepper flakes
5 medium potatoes (1 1/2 pounds), cut into 1/2 inch chunks
3 cans low-sodium chicken broth
1 bunch kale, stemmed and shredded
12 ounces chicken sausage, cut into 1/2-inch half moons (We browned these in a pan before adding to the soup)

In a large pot, heat oil over medium. Add onion and cook until soft (about 1-2 minutes). Add garlic and red pepper flakes; cook until fragrant. Add the potatoes and broth and bring to a boil. Reduce heat. Simmer until the potatoes are tender, 10-15 minutes.

In a blender, puree half the soup. Return to the pot and add kale and sausage. Simmer until the kale is wilted about 10-15 minutes.
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2 comments:

  1. Two thumbs up! This was a great recipe. We love the Olive Garden version and this does the trick. Thanks!

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  2. This recipe was everything I thought it would be! It's extra easy when you use the bagged, washed and ready to use kale. Soup was a big hit even with my 10 year old daughter. Thank you for posting!

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