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
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
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.
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.