Sausage and Kale Soup

Perfect for a cold and snowy day! This is a quick hearty soup that's got a nice almost creamy broth, but without the cream. Serve it with a crusty bread and there is nothing better for a quick week night meal. Adapted from Martha Stewart.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, minced
• 1⁄4 teaspoon  crushed dried red pepper flakes
• 12  ounces  chicken sausage, cut into 1/2-inch half slices
• 1 1⁄2 lbs  waxy potatoes, peeled and cut into 1/2 inch chunks (about 5 medium)
• 3 (14 1/2ounce) cans low sodium chicken broth
• 1  bunch  about 12 ounces kale, stemmed and shredded

Directions

1. In a large pot, heat oil over medium.
2. Add onion and sliced sausage; cook until onions are soft and sausage is lightly browned, about 5 minutes. Add garlic and red pepper flakes; cook until fragrant.
3. Add the potatoes and broth and bring to a boil over high heat. Reduce heat. Simmer for 10-15 minutes, until potatoes are tender.
4. Stir in the kale and simmer for about 10-15 minutes, or until kale is wilted and potatoes are done.