Kale and Sausage Soup recipe

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Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water, or more as needed
1 large onion, chopped
5 cloves garlic, minced
5 sprigs fresh thyme
3 bay leaves
1 tablespoon dried sage, or more to taste
1 pound ground hot Italian sausage
4 red potatoes, or more to taste, chopped
1 large bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
salt and ground black pepper to taste

Nutrition Info

351.5 calories
carbohydrate: 16.9 g
cholesterol: 68.8 mg
fat: 26.5 g
fiber: 4 g
protein: 13.6 g
saturatedFat: 11.4 g
servingSize: -
sodium: 1070.2 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage, cook until the mixture has thickened onions are tender, 10 to 15 minutes.

  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.

  3. Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

Delicious spicy kale soup with sausage!

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