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Sausage, Kale and Potato Soup

Sausage, Kale and Potato Soup

40 min

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!

Nutrition Notes

Simmering kale in soup is a great way sneak in dark green leafy vegetables during the week, as it reduces their bitterness. If you have suspecting/wary greens eaters, shredding the kale (i.e. slicing it very thin) makes it appear more like a garnish and less like a vegetable in this soup, and increases the likelihood they won’t dump it on the floor.

  • 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

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!

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