Sausage, Kale & Potato Soup

Clock Icon 1 hour |
Servings: 6-8 |
Prep: 25 minutes |
Cook: 35 minutes

Ingredients

  • 1 lb (500 g) fresh Hot Italian or Spanish chorizo sausage
  • 2 Tbsp (30 mL) canola oil, divided
  • 1 ½ cups (375 mL) chopped yellow onion
  • 2-3 cloves garlic, minced
  • 14 oz (400 g) red potatoes, sliced into short rectangular pieces
  • 2 large carrots, chopped
  • 8 cups (2 L) sodium-reduced chicken broth
  • 1-28 oz (796 mL) can diced tomatoes, undrained
  • 1 Tbsp (15 mL) balsamic vinegar
  • 3-5 drops hot sauce
  • 1 bay leaf
  • 2 cups (500 mL) shredded green cabbage
  • 8-10 kale leaves, washed, stemmed and coarsely chopped
  • 1-19 oz (540 mL) can white kidney beans, drained and rinsed
  • Salt and ground black pepper to taste
  • Fresh crusty bread for serving

Method

  1. Remove casings from sausage and break up into 1-inch chunks.
  2. In large skillet, heat 1 Tbsp oil over medium-high heat. Brown sausage pieces on all sides for 8-10 minutes, stirring often. Remove sausage pieces from skillet onto a plate lined with paper towels. Cover with foil to keep warm; set aside.
  3. In large heavy-bottomed pot or Dutch oven, heat remaining oil over medium-high heat.
  4. Add onion and garlic; sauté 2-3 minutes, stirring often.
  5. Add potatoes, carrots, broth, diced tomatoes, vinegar, hot pepper sauce and bay leaf; stir to combine.
  6. Add cabbage. Bring to a boil, then reduce heat; cover and simmer over medium-low to low heat, about 20 minutes.
  7. Uncover pot. Add kale, beans and reserved sausage pieces; stir to combine. Simmer another 2-3 minutes, just until kale is slightly wilted.
  8. Remove bay leaf and season soup with salt and pepper according to taste.
  9. Ladle hot soup into bowls. Serve with fresh crusty bread.

Tips

Planning for leftovers? Reserve a portion of the kale to add to leftover soup when ready to use to prevent excess wilting and discolouration.

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