Sausage and Kale Soup

 

If you’re new to kale, don’t be alarmed at how much room it takes up when it’s raw. Once it’s cooked, it’s like spinach. It’ll reduce significantly.

 

1 ½ pounds sweet Italian sausage, cooked and diced

1 14 oz can diced or whole tomatoes

2 quarts chicken stock (or 1 quart stock and 1 quart water)

2 onions, peeled and diced

4 carrots, peeled and diced

3 celery stalks, diced

2 large potatoes, peeled and diced

1 bunch of kale, stems removed, rinsed and chopped (large pieces are fine)

salt

pepper

parmesan cheese, grated

 

  1. In a large stockpot, add the stock and tomatoes, and bring to a simmer
  2. Add the onions, carrots, and celery, and bring to a light boil. Simmer until the carrots are partially cooked through, approximately 10 minutes
  3. Add the potatoes, and simmer for 5 minutes
  4. Add the chopped kale, and simmer until all of the vegetables are cooked through.
  5. Add the cooked sausage, bring to a simmer, and season to taste with salt and pepper.
  6. Serve with grated Parmesan cheese

Yield:  Make 6-8 servings.

 `NOTES:

  • all of the dicing of the vegetables (except the kale) and sausage should be small and spoon-sized
  • All of the simmering should be done with the stockpot covered
  • Other sausages work well, including kielbasa and chorizo,