Book Confessions of an Ex-Ballerina

 

Ok, this soup is to die for. I never used to be a soup kind of girl, but with the weather cooling down as we go into fall, I'm ready for a sweater and some soup.

There is a lot of hearty foods that go into this pot. Potato, of course, sausage, carrots and Kale to name a few. Its also amazing with a side of warm crusty garlic bread for dipping into the broth. Yum!

Try it out, let me know what you think.

Course: Main Course

Servings: 4-6 people

Time to Make: 35 minutes

Ingredients:

Olive oil

Turkey sausage (Or your favorite sausage)

Half a yellow onion, minced

1/2 Carrots, diced

1/4 Celery, diced

2 tsp Smoked Paprika

1 lb. Yukon gold potatoes or Red potatoes diced (I like a mix)

2 Cups kale, stems removed

32 oz. Chicken broth

Salt and pepper

Optional: Red pepper flakes for a little kick

Instructions:

1. Heat 1 tbs of oil in a Dutch oven over medium high heat. Cook sausage until completely browned. Remove the cooked sausage from the pot to be added back later, but keep the oil and any sausage drippings.

2. In the same pot, add the onion, carrot, celery, garlic and paprika. stirring occasionally for 2-3 minutes. If onion starts browning too quickly, you can add another tsp of oil.

3. Add the potatoes, kale and broth to the pot and stir to combine. Bring the soup to a boil, then lower heat to simmer before placing the lid on the pot. Cook the mixture for about 15 minutes, or until the potatoes are tender.

4. Remove the lid and add the sausage back to the pot and remove from heat. Added salt and pepper to taste. Serve and enjoy.