The weather has finally dropped a few degrees, which is more than enough to get some serious cravings for fall foods: roasted root veggies, soups, chili, etc. I've already roasted several pumpkins, two chickens and tons of root veggies. I had plenty of leftover chicken and veggies so I decided to make my own chicken stock, which really secured my soup craving. A quick look around the fridge/pantry and I had the fixins for an Italian kale soup.
This recipe is so easy: chop, sauté and simmer - that's it. The hardest part of it is waiting til you get to eat it.
- 32-40 oz chicken stock (homemade is best!)
- large onion
- 4 medium Yukon potatoes
- kale (roughly 3-4 cups)
- 1 lb Ground Italian sausage
- bay leaf
- cream or half n half
- red pepper flakes
- cho the onion and garlic finely
- cube the potatoes and set aside
- saute the onions until transparent in a Dutch oven. Add garlic and Italian sausage.
- once sausage is cooked, add remaining ingredients and simmer on low for an hour or two.
- season to taste: salt, pepper, onion/garlic powder, Italian seasonings
- top off with a little cream and red pepper flakes