Sausage and Kale Soup - Ruled Me

Sausage and Kale Soup - Ruled Me

from ruled.me
1 servings

Flavors of sweet Italian sausage mingle with savory herbs and garlic. This soup makes a satisfying lunch or dinner and only takes one pot to prepare.

Ingredients

  • 1 lb. ground sweet Italian sausage
  • 1 Tbsp. butter
  • 1 medium yellow onion, chopped
  • 1 medium carrot, peeled and diced
  • 2 cloves garlic, crushed
  • 2 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rubbed sage
  • ¼ to ½ tsp. crushed red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • ½ medium head cauliflower, cut into small florets
  • 3 cups kale, chopped
  • ½ to 1 tsp. sea salt, or to taste
  • ½ tsp. freshly ground black pepper

Directions

  1. 1

    Heat a large saucepan or Dutch oven over medium high heat. Add ground sausage, breaking up the meat. Cook, stirring occasionally until browned and cooked through, about 5 minutes.

  2. 2

    Using a slotted spoon, remove cooked sausage and allow to drain on a plate covered with paper towels. Discard drippings, but do not wash pan.

  3. 3

    Melt butter over medium heat. When bubbling subsides, add onion and carrot. Cook until onion begins to brown on the edges and becomes somewhat translucent.

  4. 4

    Stir garlic into onion and carrot mixture. Cook one minute. Add red wine vinegar and cook until syrupy, scraping up browned bits-about 1 minute.

  5. 5

    Stir in oregano, basil, sage and red pepper flakes. Pour in stock and heavy cream. Increase heat to medium high.

  6. 6

    When soup reaches a simmer, add cauliflower and turn heat down to medium-low. Simmer uncovered until cauliflower is fork-tender, about 10 minutes. Stir in kale and cooked sausage. Cook 1 to 2 minutes longer, or until kale wilts and the sausage is reheated.

  7. 7

    Season to taste with salt and pepper. The amount of salt needed may vary due to variation in brands of broth.