This was a pretty simple recipe to make (as most soups are), so it’s a good one for a weeknight dinner when everyone is busy. You can serve this immediately, but the flavors just get better with time and the leftovers make a fantastic lunch!! Enjoy!
1 lb sweet or spicy Italian sausage, crumbled (I’m sure you could also use chicken sausage, but that’s not how we tested it.)
2 tbsp olive oil
Half a yellow onion, diced
2 cloves of garlic, minced
4-6 cups chicken stock
2 lbs gold potatoes, peeled and diced into small pieces
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp white pepper
One bag of chopped kale (more or less depending on your taste)
In a large dutch oven or stock pot, add olive oil and heat on medium high. Add the sausage and brown. Remove the sausage to a small bowl and set aside.
Add diced onion to the fat and cook about 5 minutes or until onions are soft and tender. Add the basil, thyme, salt, and white pepper. Cook for 1 minute. Add the garlic and cook for 1 minute more, making sure not to burn.
Pour in the chicken stock and bring to a boil. Add the potatoes, and simmer on low for 20 to 30 minutes or until potatoes are fork tender. Test for salt and adjust if needed.
Add the kale and the cooked sausage and cook on medium-high heat for 3 to 5 minutes, or until everything is nice and hot and the kale has softened up.
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