It’s been cold and rainy this winter (well, at least for California), and because of this I’ve found myself reaching for my Dutch oven to cook soups and stews at least two or three times each week.
The one I keep making again and again? It’s this spicy sausage, potato, and kale soup that I fell in love with a couple winters ago. This paleo, gluten-free, and Whole30-approved recipe is hearty, nutritious, and so flavorful, plus it’s easy to make and comes together in about 45 minutes.
I think that adding kale to soup is one of the best ways to enjoy lots of this leafy green, the spice from the Italian sausage goes so nicely with it, and the potatoes make this a filling, well-rounded meal.
And did I mention how delicious it is? Because it is. My boyfriend and I seriously battle over leftovers of this stuff.
Oh, and if you’re not already familiar with the wonderfulness of the Dutch oven, and you also make (or want to make) lots of soups, chilis, braised dishes, and such, I highly recommend adding this thick-walled cooking pot to your cookware collection pronto. Otherwise you can just throw everything together in a regular ol’ soup pot.
SAUSAGE, POTATO, AND KALE SOUP RECIPE
INGREDIENTS
- 1 lb spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 lb potatoes, chopped into 1/2″ cubes (I use Dutch yellow baby potatoes)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp chili pepper flakes (omit if you want less spice)
- 1 bunch kale, stems removed and chopped
- salt and pepper, to taste
DIRECTIONS
Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and, once hot, add the sausage. Break up the sausage with a wooden spoon and cook until slightly browned, about 6-8 minutes. Once browned, remove the sausage and set aside.
Add the onion to the Dutch oven and cook until translucent, about 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, less than 1 minute. Re-add the sausage, as well as salt, pepper, chili pepper flakes, potatoes, chicken broth, and the bay leaf, and stir to combine.
Bring to a boil, then reduce heat, cover, and simmer over low heat until the potatoes are tender, about 25 minutes.
Remove the bay leaf, add in the kale, and continue to cook for about 5 more minutes, until the kale is tender. Season again as needed, serve, and enjoy!
Cook Slow, Run Fast 