Dave's Italian Sausage and Kale Soup

Recipe by David Hawkins
READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
  • Using two pans, the soup pot and a regular 12 inch sauté pan:
  • Step 1.
  • In the soup pot:
  • Rinse the kale well, chopping off heavy stems.
  • While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
  • Step 2.
  • In the sauté pan.
  • Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
  • Lightly brown the sausage (do not cook through) drain and set as aside.
  • Make sure when cooking that you don’t burn the sausage as you will be cooking with the sausage grease next.
  • Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
  • If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
  • Step 3.
  • Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
  • Add broth and tomatoes to the pot with the kale and begin to heat on high.
  • Step 4.
  • Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
  • When onions are slightly translucent or about 3 minutes, add spices to this mixture.
  • Step 5.
  • Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
  • Optional:
  • Option 1:
  • If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
  • Option 2:
  • After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
  • Option 3:
  • Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
  • Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
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