Hello, it is soup season!! And I am here for it!!! All. Of. The. Exclamation. Points. All joking aside, I am really excited to start making my weekly soup in our new kitchen. It’s part of my meal planning each week to make a big batch of soup so that we have it for a quick weeknight dinner or to go with a salad for lunch. The first one I made this fall is a real winner and I knew I had to share it with you: rustic sausage, potato & kale soup. It’s really easy, really filling, and sooooo dang good.
This Rustic Kale Soup Recipe Is the BEST Way to Start Off Soup Season
My most recent cookbook that I’ve added to my collection is a classic from Alice Waters. It’s called The Art of Simple Food and I absolutely love it. There is so much to learn in regards to pantry items to keep stocked, technique, and more. The version I am sharing on the blog is an adaptation of her Curly Kale and Potato Soup. I added just a few ingredients and steps that I felt really took it up a notch.
Ingredients (makes 2 quarts, 4-6 servings)
- 1 large bunch of kale
- 1/4 cup extra virgin olive oil
- 4 tbsp unsalted butter
- 3 sweet Italian chicken sausages, uncooked
- 2 yellow onions, sliced thin
- 1 pound Yukon Gold potatoes
- 1 can white beans
- 4 garlic cloves, chopped
- 6 cups chicken stock
- fresh oregano
- fresh thyme
- sea salt & pepper
- freshly grated parmesan to garnish
To start, prep your veggies by washing, drying, and coarsely chopping the kale and removing the tough stems of the kale. Thinly slice the onions ands and chop the garlic. Cut the potatoes in half, then slice into 1/4″ thick slices.
Next, put a large Dutch oven or soup pot with a lid on medium heat. Add the olive oil, then crumble in the sausages, removing the casing. Cook the sausage until it is browned, then remove with a slotted spoon and set aside. Add the butter and the onions, stirring occasionally. I like to cook the onions until they are soft and slightly browned, about 12 minutes.
Add the garlic and cook for about 2 minutes. Next, add in the potatoes, kale, and cooked sausage. Stir to combine and then season with a pinch of sea salt, pepper, and a palm sized amount of oregano and thyme. I sort of just guest-imate the amount of herbs to add. Cook for 5 minutes, then pour in 6 cups of chicken stock and stir. Increase the heat so that it comes to a boil, then reduce the heat so that the liquid is simmering. Cover and cook for about 30 minutes or until the potatoes are tender (you can test this by spearing one with a fork). I wanted more protein in the soup, so I also added 1 can of white beans after the soup had simmered for about 20 minutes. Throughout this 30 minutes, I usually taste the broth and adjust salt and pepper accordingly.
Serve hot and garnish with grated parmesan over the top and a hunk of crusty bread.
I really cannot tell you how GOOD the broth is in this recipe… probably thanks to the browned bits of sausage that were cooked with the butter and onions! You really can’t go wrong with that combo, in my opinion. If you make this easy recipe, let me know by tagging me on Instagram! I’d love to know how it turns out for you.
Looking for even more fall recipes? Check out these:
- Golden Sumac Kale Salad for Fall — this would go really well with the soup!
- Crispy Brussels Sprouts with Caesar Dressing Recipe
- Avgolemono Soup, the ultimate comfort food recipe
- Spiced Sweet Potato Soup (in pumpkin bowls!)
- Tri-Color Potato Gratin