Kale & Spicy Sausage Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 8 – 10 ounces spicy Italian sausage
  • 1 rib celery, sliced thin
  • 1 medium onion, sliced
  • 2 large carrots, sliced in thin rounds
  • 2 minced garlic cloves
  • ½ cup white wine
  • 2 quarts chicken stock
  • 1 teaspoon dried oregano [or double the amount of fresh]
  • 1 medium potato sliced thinly
  • About 8 ounces of cleaned and chopped kale
  • 1 cup half and half
  1. Brown the sausage in a tablespoon or so of olive oil. You can brown it whole and slice it after cooling a bit, or remove from the casings and brown in crumbles – it is a matter of preference, and either way, set the cooked sausage aside.
  2. In the drippings from the sausage, sweat the celery, onion, carrots and garlic.
  3. Cook about 5 minutes, until slightly softened.
  4. Deglaze the pan with the wine, and cook until mostly reduced.
  5. Add the chicken stock and bring up to a simmer.
  6. Add back the sausage, along with the potato slices and the kale.
  7. Keep at a simmer, just until the potatoes are tender, stirring every so often.
  8. Stir in the cream and bring back to serving temperature.
  9. Serve in bowls with a few shavings of an aged Italian cheese if you like.
I used a local chicken sausage [Lupo's Hot Italian Chicken sausage for lucky enough to live in Upstate NY], but turkey or pork sausage will work well too.
Recipe by The Creekside Cook at http://thecreeksidecook.com/kale-spicy-sausage-soup/