Rain is falling on another autumn Saturday afternoon. Soup is starring on the menu again and today it is Creamy Sausage & Kale. Another recipe starting with my Basic Creamy Soup Starter. Soup is one of our favorite comfort foods during this chilly season.
Sausage & Kale Soup has a flavor profile similar to the Olive Garden’s Zuppa Tuscano. I serve it with my Parmesan Herbed Garlic Rolls for a delicious and filling meal.
Basic Recipe Tweaks
Last week, I shared my Basic Creamy Soup Recipe. For Sausage & Kale Soup, I exchange 1 tablespoon minced garlic (more can be added if you like) for the chopped celery in the basic recipe, and use chicken broth for the liquid. The added ingredients include bacon, Italian-style chicken sausages, red pepper flakes, and chopped kale.
- Basic Creamy Soup Ingredients & Substitutes
- 4 to 6 slices of diced bacon (instead of 1/4 cup butter)
- 2 cups diced onions
- 1 to 2 tablespoons minced garlic (to taste, instead of 1 cup diced celery)
- Chicken Broth for liquid
- 1 cup heavy cream for milk
- Salt and Pepper to taste
- Added Ingredients
- 1 12-ounce package Italian-style chicken sausages
- 4 cups (at least) chopped kale
- 1/2 teaspoon red pepper flakes
- Place diced bacon, onions, and garlic in a 6-quart soup kettle. Saute until vegetables are transparent,
- Add frozen hash browns. Stir to combine with vegetables and cook for about 5 minutes.
- Add chicken broth to completely cover the potatoes and bring to a boil. Reduce to a simmer until and cook until the potatoes are tender.
- While potatoes are cooking, cut sausages in half lengthwise and then slice.
- When potatoes are tender, add chicken sausages and red pepper flakes and continue to cook until the texture is like runny mashed potatoes.
- Add whipping cream and chopped kale.
- Continue to simmer until soup is hot and kale is tender.
Prepping fresh kale
Kale may be a new ingredient for you. Kale is available chopped by the bag in the salad section of the produce department or you can buy it by the bunch. I grow it in the garden so today I was able to harvest it just before making the soup.
If you are using fresh and not pre-chopped, here are the keys to preparing it for the soup. Rinse kale in cold water. Lay kale leaves on a cutting board and use a sharp knife to slice the rib from the middle of the leaf. The rib is tough and not very good to eat. Roughly chop the kale into bite-size pieces.
Serve it up!
Serve your soup in large soup or pasta bowls and garnish with shredded parmesan cheese, if desired. We love Parmesan Herbed Garlic Rolls with our Sausage & Kale Soup. I’ll be posting the recipe for the rolls soon.
Enjoy this wonderful hearty soup as the chill of autumn settles in for the season. Let me know how you enjoy it. I would love to hear your ideas for using the Basic Creamy Soup Recipe for your favorite soup.
Sharing my heart 4 home,
Pam