This Sausage, Kale and Potato Soup is easy enough to make ahead on a Sunday between loads of laundry and forgotten school projects, or in 40 minutes on a weeknight. And hearty enough to stand on it’s own, but it hasn’t met a crusty hunk of bread it doesn’t like. Also, 7 ingredients!
Sausage, Kale and Potato Soup
40 min
Ingredients
- 12 oz pre-cooked sausage (recommend: Niman Ranch chorizo)
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 6 oz chopped kale (about 5-6 fistfuls)
- 1 1/2 lb peeled russet potatoes, cubed (about 3 large)
- 8 cups chicken stock
- 1 14.5-oz can fire roasted diced tomatoes
- To serve: Crusty bread, grated Parmesan
Directions
In a soup pot over medium heat, brown sausage until it renders some fat, about 2 minutes. Add onion and saute 3 minutes, followed by garlic and cook for 1 minute more.
Add kale and saute 2 minutes. Add potatoes, stock, and tomatoes and bring to a boil, then reduce to a simmer, season to taste with salt and pepper, and cook for 20-25 minutes (uncovered), or until potatoes are tender.
Meal Prep Tips
This recipe is simple enough to pull together on the busiest weeknights, but you can definitely chop the onion and garlic up to 4 days in advance. And there is no shame in buying pre-washed/chopped kale!
