Palmer’s Direct To You Market
Kale and Sausage Soup
A hearty and flavorful soup featuring hot Italian sausage, tender kale, and red potatoes in a rich and creamy broth. Perfect for warming up on a chilly day.
- Prep Time: 15 min
- Cook Time: 1 hr
- Total Time: 1 hr 15 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups water (or more as needed)
1 onion, chopped
5 garlic cloves, minced
5 sprigs fresh thyme
3 bay leaves
1 tablespoon dried sage (or to taste)
1 pound Tony Carretta Hot Italian Sausage Links
4 red potatoes, chopped
1 bunch kale, stems removed and chopped
1 pound fresh mushrooms, quartered
1 cup half-and-half
Salt and pepper to taste
Instructions
1. Prepare the Roux:
- Melt the butter in a stockpot over medium-low heat. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes.
- Gradually whisk in the chicken broth and water, bringing the mixture to a simmer over medium heat.
2. Cook the Aromatics:
- Add the chopped onion, minced garlic, fresh thyme sprigs, bay leaves, and dried sage to the pot. Cook until the mixture has thickened and the onions are tender, about 10 to 15 minutes.
3. Cook the Sausage:
- While the soup base is cooking, heat a large nonstick skillet over medium-high heat. Cook and stir the sausage until browned and crumbly, about 5 to 7 minutes. Transfer the cooked sausage to a paper towel-lined plate to drain excess grease.
4. Assemble the Soup:
- Add the cooked sausage, chopped red potatoes, kale, and quartered mushrooms to the stockpot. Simmer the soup until the potatoes are tender, about 45 minutes.
5. Finish the Soup:
- Stir in the half-and-half and season with salt and pepper to taste. Simmer for an additional 5 minutes until the soup is heated through.
Notes
For a spicier kick, add a pinch of red pepper flakes along with the sausage.
Serve with crusty bread for a complete meal.