Kale Soup with Potatoes and Sausage
Kale Soup with Potatoes and Sausage

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kale soup with potatoes and sausage. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kale Soup with Potatoes and Sausage is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Kale Soup with Potatoes and Sausage is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have kale soup with potatoes and sausage using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Kale Soup with Potatoes and Sausage:
  1. Prepare 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.)
  2. Take 1 large onion, peeled and chopped
  3. Prepare 1 clove garlic, peeled and minced
  4. Get 2 large baking potatoes, peeled and cut into 1/4-inch cubes
  5. Make ready 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
  6. Prepare 4 cups chicken broth, homemade or low-sodium canned
  7. Make ready 1 tablespoon balsamic vinegar
  8. Take 2 teaspoons kosher salt
  9. Prepare Freshly ground pepper to taste
  10. Take 3 plum tomatoes, cored and cut into 1/2-inch dice
Instructions to make Kale Soup with Potatoes and Sausage:
  1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
  2. Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

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