When the temperatures dip, my stomach aches for soup. As much as I’d like to curl up under blankets, watch my Netflix queue of “strong female leads” and sip hot tea all day, that’s just not in my cards.
I need to a hot bowl of soup that makes ME a strong female lead, instead of a hibernating brown bear. Recently, I’ve been reducing beans and starches from my diet, because they’ve been making me feel sluggish. I knew I couldn’t rely on beans, lentils and pasta to bulk up the soup, so I grabbed kale.
I’m proud to share with you a Hearty Italian Kale soup made with sweet Italian sausage and Tuscan Kale. The kale is cooked down so you won’t have to worry about harsh flavors or texture. This soup makes for a great introduction into the world of kale.
A hearty soup with Italian sausage and Tuscan kale, minus the beans and starch.
- 1 1/4 pounds sweet/not spicy Italian sausage, removed from casing
- 1 cup carrot, finely diced
- 1 cup celery, finely diced
- 2 medium onions, finely diced
- 1 Tbsp fresh Rosemary, chopped
- 1 Tbsp dried Sage or 2 leafs fresh Sage
- 4 garlic cloves, sliced
- 2 Tbsp tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 Tbsp olive oil
- 8 to 9 cups chicken broth, low sodium
- 10 oz Tuscan or Lacinato Kale, chopped with stems
- In a large pot over medium high heat, add olive oil and carrots and cook for 5 minutes, stirring occasionally. Add celery and onions and cook for 4 minutes, stirring occasionally. Add Italian sausage, cook for 5 minutes, stirring and breaking up the pieces occasionally. Add garlic and cook for 2 minutes or until fragrant, stirring occasionally.
- Reduce heat to medium or medium-low and stir in tomato paste, crushed red pepper flakes, pepper and salt, cook for 2 minutes.
- Return heat to medium-high and gradually add chicken broth to pot, scrapping bottom of the pot to release any cooked on vegetables. Once ingredients come to a boil, reduce to simmer and add kale. Cook kale covered for 10 minutes. Season to taste with salt and pepper. Serve hot.
Recipe source: www.seasonandsalt.com
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