Sausage Potato Kale Soup Recipes

KALE SOUP WITH POTATOES AND SAUSAGE

Steps:

• Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
• Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

POTATO KALE SAUSAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender.

EASY KALE POTATO AND SAUSAGE SOUP RECIPE

Steps:

• In a deep pot, heat oil over medium heat.
• Add sausage. Cook for 5 minutes, until brown, stirring frequently to crumble it while it cooks.
• Add onion and garlic, stir to combine. Add oregano, red pepper flakes, salt and pepper. Cook for 3-4 minutes, stirring frequently.
• Add chicken stock and bring soup to a boil. Add potatoes. Cook for 10-15 minutes, until potatoes are fully cooked.
• Add kale and cook for 2 more minutes, then add cream. Stir.
• Add more salt and pepper if needed.
• Serve hot.

SAUSAGE POTATO SOUP WITH KALE

Steps:

• Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
• Add garlic, salt, thyme and pepper and cook for 1 minute.
• Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
• Stir in kale and cream and serve with Parmesan if desired.

SAUSAGE, KALE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
• Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
• Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
• Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.

SAUSAGE, POTATO, AND KALE SOUP

Steps:

• Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

POTATO, SAUSAGE AND KALE SOUP

Steps:

• Start by placing 6 to 8 small to medium (about 1 pound total) redskin potatoes into a heavy pot or Dutch oven. Cover with water by 2-inches and bring to a boil. Reduce heat to medium-low and simmer with the lid askew for 20 to 25 minutes or until the potatoes can be easily pierced by a fork, with zero resistance. While the potatoes cook, I prep the remaining ingredients.
• Drain the potatoes into a colander set into your kitchen skin and return the pot to the stove top. Once cool, dice the potatoes into bite-size pieces.
• To the pot add the olive oil, the yellow onion and a pinch of kosher salt. Sauté until tender and translucent, about 5 to 8 minutes. Then add in the garlic and thyme leaves and cook for 1 to 2 minutes.
• Next add in the bulk breakfast sausage and cook on medium to medium-low heat until browned and fully cooked, about 10 to 15 minutes or so. You want there to be browned bits [or fond] on the bottom of the pot, because there is so much flavor in those.
• Stir in the flour until fully absorbed and no trace of flour remains. All brands of sausage can be different, so add more flour if needed to absorb any remaining traces of fat. Once the flour has been absorbed, add in a few pinches of red pepper flakes before pouring in the 6 cups of low-sodium chicken broth, scraping those brown bits up off the bottom of your pot. Then add in the 2 cups half & half.
• Stir, bring to a simmer and continue to cook until the soup starts to thicken. Then add in the diced potatoes and chopped kale. Stir and continue to cook until the kale has wilted and the soup is thick. About 15 more minutes or so. Alternatively, you can wait for the kale to wilt and then thicken it by stirring in a slurry mixture of 2 tablespoons cornstarch mixed with 2 tablespoons cold water.
• Season the soup with kosher salt and black pepper to taste.
• Ladle soup into bowls and serve with a loaf of crusty bread.

POTATO, SAUSAGE & KALE SOUP

Steps:

• In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

HEALTHY SAUSAGE, KALE AND POTATO SOUP

Steps:

• Turn Instant Pot to 'saute' mode and add in the oilAdd in the sliced sausage and onion and saute for 3 minutes and then hit 'cancel' button
• Put the garlic, potatoes, kale, salt, pepper flakes and broth into the Instant Pot, seal the lid and close the steam valveTurn to 'pressure' mode on high pressure and set time to 10 minutes (do 7 minutes if you want a little more 'bite' to your potatoes)
• When timer goes off, do a quick release of the steam. Stir in the coconut milkAdd a little more salt and pepper if needed (to taste) and enjoy!
• Heat oil in a soup pot over medium heat. Add in the sausage and onion and cook for 3 minutes. Add in the rest of the ingredients, bring to a boil and reduce to a simmer. Cook until potatoes are tender (about 15 minutes)
• Stir in the coconut milk. Taste soup and add salt and pepper if needed, then serve and enjoy!

SAUSAGE, POTATO & KALE SOUP

Steps:

• Cook sausage in a large heavy pot over medium heat, stirring often to crumble, until browned, about 5 minutes. Add onion, celery and garlic; cook, stirring often, until softened, about 6 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Stir in tomatoes, potatoes, broth, pepper and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the potatoes are tender, about 20 minutes.
• Stir kale into the soup. Continue simmering over medium heat, stirring occasionally, until the kale is wilted and tender, about 5 minutes. Stir in lemon juice.
• Divide the soup evenly among 6 bowls; garnish with celery leaves and Parmesan, if desired. Serve immediately.

SAUSAGE, POTATO AND KALE SOUP

Steps:

• Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside.
• In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed.
• Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve.