Hello Whimsers! Oh, how I’ve missed you! I haven’t posted is several weeks due to some life changes and a horrible cold, but I’m on the mend and I’m back!!! Nothing helps an annoying cough or welcomes fall like a hot, steaming bowl of homemade soup! I felt terrible! Walking around like a zombie barking out coughs like crazy, but the need to taste that delicious broth carried me through the cooking process!
This Sausage Kale Soup recipe is rustic, hearty, versatile, and delicious! It can be whipped up in no time and freezes very well. You can truly build upon this recipe and make it your own by adding white beans or tomatoes. You can even substitute the potatoes with whole wheat pasta. If you don’t like sausage or bacon I’m sure you could use good quality ground beef or chicken, but make sure to add all of the Italian seasonings that would normally be in sausage as not to kill the flavor. Well, enough of my rambling!! Here we go!!!
First you will need some goodies!
1 1/2 pounds of mild Italian Sausage
4 slices of bacon, chopped
1 large onion, chopped
4 cloves of minced garlic
4 unpeeled russet potatoes chopped
3 or 4 handfuls of kale (I use the organic large bags and I think my handfuls equal 3 cups)
64 fluid ounces of chicken stock or broth (they come in 32 ounce boxes)
2 cups of half and half
1/4 cup of water
1 teaspoon dried parsley
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 bag of Italian cheese (optional)
A LARGE STOCKPOT
Salt and pepper to taste ( I suggest you use salt after you have made the soup! Too much salt with the bacon can cause a disaster! Make the soup, taste, and then add salt.
Before you begin, wash and chop your potatoes, chop the onions, mince garlic, chop the bacon, and wash your kale (I use the bags of organic chopped kale, but I still give them a wash prior to using.) Prepping makes preparing this soup a breeze! Trust me.
In a LARGE stockpot, add your chopped bacon and cook on medium high until 80% done. Remove the bacon and set on a paper towel to drain. Do not remove the bacon fat from your pot.
Add the 1 1/2 pounds of Italian sausage to the stockpot and cook until almost done.
When the sausage is almost cooked, add the chopped onion, minced garlic, dried parsley, Italian seasoning, onion powder, and a few shakes of black pepper. Continue to cook the sausage and seasonings until the sausage is done.
Next, add the kale and let it cook with the meat for 2 minutes.
After the kale has cooked 2 minutes, add the chicken stock and let it come to a soft boil.
When the stock or broth has come to a soft boil, add the chopped potatoes and let the it all return to a soft boil. When it begins to boil again, reduce the heat to medium and place a lid on the pot. Allow the soup to cook for about 20 minutes.
After 20 minutes, remove the lid and check the potatoes. They should be nice a tender. Remove the stockpot from the heat.
Add the half and half and stir. This will slightly thicken the broth and add a delicious flavor. Return the lid to your stockpot and allow the soup to rest for at least 15 minutes.
After allowing the soup to rest, taste, and then add salt and any additional parsley, onion powder, Italian seasoning, and pepper to the soup if needed.
ladle into a bowl and garnish with a sprinkle of Italian cheese (optional)
Serve with hot crusty bread smeared in REAL BUTTER and ENJOY!!!
That’s it!!! I hope you love this recipe and please let me know if you tried it!!!! This is a friend and family FAVORITE and is perfect for fall!!! Don’t forget that you can build upon this recipe and that it freezes very well. I’m happy to share it with you!!
I love you all! Until next time!!!