I saw some version of a sausage and kale soup floating around on Pinterest. Last week I wanted soup one night instead of whatever was planned*. The soup was so good, it became something that I had to be able to replicate. Around here, soups are made willy-let’s throw everything we want into a pot and then we can never have it again. Last week I paid attention and this week I replicated it and wrote down the recipe.
Loaded with kale and garlic, I plan on breaking out versions of this anytime I hear a sniffle from the kids and the Parmesan for garnish is completely optional. Oh, and if you hate all things hipster and kale, use spinach, just toss it in about a minute before serving. Kale is a much hardier plant and it takes a little time for the fibrous leaves to soften.
The sausage, onions, and garlic provide enough flavor that you don’t need to fiddle with a lot of seasoning. You may add black pepper, if you would like, but I wouldn’t add any more salt, unless you are using a low sodium sausage AND stock.
You are going to need a 6 quart stock pot, please don’t attempt this in anything smaller, you’ll run out of room. I love that there are plenty of freezable leftovers.
If you don’t like brothy soups, feel free to reduce the beef stock by a quart.
*If I change the menu, my mental guideline is that I need to have everything on hand. This helps reduce extra trips to the grocery store.
Sausage, Kale, and Sweet Potato Soup
- 1 lb bulk sausage -you may use Italian, I don’t.
- 1 onion, diced
- 1 bell pepper, diced
- 2 ribs celery, chopped
- 1 sweet potato, peeled and diced into 1/2″ inch cubes
- 3 quarts beef stock (I use Better Than Bouillon)
- 3 cans white beans (Cannellini or Great Northern)
- 4 cloves garlic, minced *increase or decrease depending on the likelihood of vampires
- 5 large handfuls of kale
- shredded or grated Parmesan cheese *optional
- Brown the sausage over medium low heat and add the onion, bell pepper, and celery. (You may substitute 2 cups of frozen, seasoning blend). Continue to stir frequently until the onions are translucent)
- Add the diced sweet potato and just enough stock to cover the potatoes in liquid. Turn the heat up a little and cover tightly. (This allows the sweet potatoes to cook quickly.)
- As soon as the sweet potatoes are fork tender, add the beef stock, beans, and garlic. Depending on your stove and cookware you may turn up the heat, if your stock pot isn’t thin. ( Thin cookware increases the likelihood of scorching).
- When the soup reaches a simmer add the kale and cook until the greens are as tender as you prefer. (About ten minutes)
- Ladle into bowls and garnish with Parmesan.
*Slow cooker variation – brown the sausage and then add it to the crock. Add all of the ingredients, except the kale and cook on low at least 5 hours. Turn the setting to high, add the kale and cook for an additional 45 minutes.