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Sausage Kale Soup

From Debbi Hamelin

This recipe is a family favorite.  As soon as the evenings cool, and the days shorten my family starts asking me to make this soup (it is better than olive garden, promise).  I serve it with a toasty garlic bread topped with my secret garlic, butter, and other ingredients spread and a bright green salad.  It screams fall without the pumpkin spice.

Recipe for Sausage Kale Soup

Ingredients

  1. ½ lbs sweet Italian sausage

    • ½ lbs. hot Italian sausage

  2. 1 large yellow onion sliced (not chopped)

  3. 6-7 C hot water

    • 4-6 medium potatoes, skins on, chopped bite-sized pieces

    • 1 medium carrot, shredded

    • 4-6 cloves of garlic, minced

    • 1 tsp. salt

    • 2 tsp. “Better than Chicken” Bouillon

    • ½ tsp. celery salt

    • 2 tsp. dry basil

    • 1 tsp. crushed fennel seeds (very important, do not skip)

    • Fresh cracked black pepper

  4. 3-4 C coarsely chopped kale

  5. 1 ½ C Cream (half and half may be used if you do not have cream)

    • 1 ½ C freshly grated parmesan cheese

    • 1 T fresh parsley


Directions

  1. Brown the sausage, drain, put into a large pot and set aside. 

  2. Using the same pan you browned the sausage in sauté the onion in a little olive oil until soft and semi-translucent.

  3. Add to the pot.

  4. Add all ingredients from #3 to the pot.

  5. Bring to a boil and then reduce the heat but keep at a low boil.

  6. Cook for about 10 minutes (until potatoes are tender).

  7. Add kale, pressing into the liquid, once covered wait about 2 minutes

  8. Add the ingredients from #5

  9. Remove from heat and stir slowly until cheese melts. 

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