Rustic Sausage, Potato & Kale Soup Recipe (2024)

To start, prep your veggies by washing, drying, and coarsely chopping the kale and removing the tough stems of the kale. Thinly slice the onions ands and chop the garlic. Cut the potatoes in half, then slice into 1/4″ thick slices.

Next, put a large Dutch oven or soup pot with a lid on medium heat. Add the olive oil, then crumble in the sausages, removing the casing. Cook the sausage until it is browned, then remove with a slotted spoon and set aside. Add the butter and the onions, stirring occasionally. I like to cook the onions until they are soft and slightly browned, about 12 minutes.

Add the garlic and cook for about 2 minutes. Next, add in the potatoes, kale, and cooked sausage. Stir to combine and then season with a pinch of sea salt, pepper, and a palm sized amount of oregano and thyme. I sort of just guest-imate the amount of herbs to add. Cook for 5 minutes, then pour in 6 cups of chicken stock and stir.

Increase the heat so that it comes to a boil, then reduce the heat so that the liquid is simmering. Cover and cook for about 30 minutes or until the potatoes are tender (you can test this by spearing one with a fork). I wanted more protein in the soup, so I also added 1 can of white beans after the soup had simmered for about 20 minutes. Throughout this 30 minutes, I usually taste the broth and adjust salt and pepper accordingly.

Serve hot and garnish with grated parmesan over the top and a hunk of crusty bread.