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Hearty sausage and kale soup warms you up on a rainy day

Welcome to Las Vegas in January: it's cold and cloudy and it hasn't stopped raining for days. Sure, we don't get snow here, but it is still chilly enough that a bowl of rich, yummy soup is a welcome meal.

This soup uses Italian sausage, so you can make it mild or spicy depending on your tastes. It also uses fresh kale, a mild winter cabbage that is often overlooked in the grocery store. Red pepper flakes add more spice to warm you up when it's chilly outside.

Sausage and Kale Soup

INGREDIENTS:

1 pound Italian sausage

2 tablespoons olive oil

1 medium onion, chopped

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes, or to taste

2 24-ounce cans low-salt chicken broth

4 medium potatoes, diced

1 tablespoon fresh parsley, chopped

1 bunch fresh kale, washed well and chopped

METHOD:

Heat the olive oil in a soup pot over medium heat. Crumble the sausage into the pot and stir until browned. Add the onion and saute another 3 to 4 minutes or until the onion is transparent. Add the rest of the ingredients except the kale and bring to a boil. Reduce heat to a simmer and for 10 minutes. Add the kale and simmer another 10 minutes or until the potatoes and kale are cooked. Serve hot. Serves about 4.

BUY LOCAL:

Kale is in season right now so most local grocery stores will have it fresh and at a decent price. My favorite store, Whole Foods Market, is having a sale on organic green kale at all four of its Las Vegas-area stores. Check it out HERE.

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