Sausage & Kale Soup
It’s March here in Minnesota, which means we’re prone to more snow. We’re in the middle of a snow storm that could possible yield 8-10″ of snow. The Payaso, who grew up in the Sonora Desert, Mexico, is such a good sport about living in a state that makes it difficult to enjoy the outdoors a few months out of every year. March also means the end to warm, hearty soups for dinner and so tonight’s menu means sopa. This easy soup takes about 40 minutes from that first knife cut to your mouth and is super versatile.
Sausage & Kale Soup
Ingredients:
- 1 package of Italian sausage (I like to buy the ones that look like bratwurst and remove the casings)
- 1 medium onion
- 2 bell peppers (I used an orange and red bell pepper)
- 3 tbs of Italian seasonings
- 1 tsp fennel seed
- 1 tsp paprika
- 2 -3 cloves of minced garlic
- 12 ounces chopped kale
- 32 ounces chicken stock
- salt/pepper
Directions:
- Remove casings from sausage and add to a dutch oven or stockpot. Turn heat to medium-high and cook until sausage is browned.
- Add chopped onion and bell peppers. Saute for approximately 5 minutes or until soft.
- Add garlic and cook for a minute or two.
- Add Italian seasonings, fennel seed and paprika. For the most flavor, crush the seasonings in a small bowl or mortar and pestle.
- Add the chopped kale and let wilt for a few minutes.
- Add chicken stock and stir. Season with salt and pepper as desired.
- Place lid on pot, turn heat to simmer and let hang out until you’re ready to eat.
- Serve with a salad or garlic bread; add some parmesan cheese before serving.
I’m of the belief that recipes are simply vehicles or suggestions for cooking. When it comes to baking, I’m a stickler for following the directions, but when it’s cooking, I rarely follow a recipe exactly; cooking is such a great way to use your creative genius! That said, feel free to change this recipe up to suit your individual needs. You could use spinach instead of kale; add barley to add some grains to your dinner; add some red pepper flakes to give the soup a kick – it’s all up to you and what you need to use up from your fridge. For example, I had three tomatoes on the counter that were looking super duper sad. Guess what? They are now happily chopped and added to our dinner. Now maybe you’re thinking, “Gringo, that’s waaaaaay toooooo much Italian seasonings,” but trust me, the kale can stand up to that much seasoning. Don’t be afraid of spices and experiment to see what you like. Buen provecho!