Hearty Sausage and Kale Soup for Cozy Nights
This delicious dish combines savory sausage with nutrient-rich kale, creating a balance of flavors that is both robust and wholesome.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 1 pound Halal Sausage Choose your favorite type for rich flavor.
- 4 cups Fresh Kale, chopped Packed with nutrients and adds texture.
- 1 medium Onion, finely chopped Provides sweetness and depth.
- 4 cloves Garlic, minced Adds aromatic qualities.
- 2 medium Carrots, diced Adds sweetness and vibrant color.
- 2 stalks Celery, diced Contributes a fresh, crisp element.
- 6 cups Low-Sodium Vegetable Broth Forms the base of the soup.
- 2 tablespoons Olive Oil Used for sautéing vegetables.
- Salt and Pepper To taste.
- Red Pepper Flakes Optional, for a touch of heat.
Instructions
- Gather all your ingredients and ensure you have a large pot or Dutch oven ready for cooking.
- Heat 2 tablespoons of olive oil in your pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Incorporate the diced carrots and celery, cooking for about 5 minutes to soften them.
- Add the sausage, breaking it into smaller pieces as it cooks until browned, about 7-10 minutes.
- Pour in the vegetable broth, stirring to combine and scraping any flavorful bits from the bottom.
- Bring to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Add the chopped kale, stirring until submerged in the broth.
- Season with salt, pepper, and optional red pepper flakes. Simmer for another 10-15 minutes until kale is tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with cheese or olive oil if desired.
Notes
Store leftovers in an airtight container for up to three days. Can be frozen for up to three months.