Description
“While I look forward to each new season, I still like savoring the flavors of the departing season for as long as I can,” says Leslie Dabney @thevineyardmomliving. Her sausage and kale soup is a celebration of cool-season flavors that are still at your local farmers’ market.
Ingredients
- 1 pound Italian sausage links, casings removed, sliced
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced 3 cloves of garlic, minced
- 1 large russet potato peeled and diced into 1/2-inch pieces
- 64 ounces chicken stock
- 2 cups kale, ribs removed, leaves chopped
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups half-and-half (optional)
- Grated Parmesan cheese for serving
Instructions
Set a large pot over medium heat. Add extra virgin olive oil and sausage and cook until sausage is browned and cooked through. This will take 5-6 minutes.
Remove sausage with a slotted spoon to a paper-lined plate. Add the onions, carrots and garlic to the pot and cook until softened. This will take 5-7 minutes. Add the sausage back to the pot.
Add the chicken stock, diced potatoes, kale, basil, oregano, red pepper flakes, salt, and pepper. Turn heat to simmer and cook for 8-10 minutes or until potatoes are fork tender.
Stir in the (optional) half-and-half and cook 2-3 more minutes. Adjust seasoning if needed.
Serve with Parmesan cheese.
Livermore Valley Wine Pairing Suggestions: 2021 Rodrigue Molyneaux Sangiovese and 2024 Bernardus Monterey County Chardonnay
- Category: Soup
