Super Bowl is behind us, and we are back on track! I’m one of those weird kids who loves me a good soup no matter what the weather is like. We just had an 80 degree day here in Southern California, and I would not have a problem with a nice, hot and spicy soup. I don’t know what it is about it, but it seems that on the hottest days, I always ask for soup! I swear the Orange Tree Lane Deli thinks I’m nuts when it’s 90 degrees out in summer and I ask what soup they’ve got. She always informs me of how hot it is, and that nobody wants soup. I want soup! I want soup all the time!
I especially love it when soups are healthy. This one right here clocks in at 265 calories, which is pretty impressive considering it’s got sausage in it! Chicken sausage is way less fat and calories than the regular pork Italian hot sausage, and we’ve got mushrooms, onions, kale, Idaho® russet potatoes. Add in some veggie stock and spices, and we’re ready to rock!
It starts out with the Lacinato Kale (also known as Tuscan Kale). De-stem the kale, and chop into strips, about 1 inch thick. For this kind of kale, I find it easiest to pinch the stem at the base, and pull the leaves off by using your other hand, and sliding it firmly along the stem. After their chopped, add to a colander, rinse, and dry (a salad spinner works wonders in this scenario).
You can put the kale in a gallon ziploc bag and keep for a day or two until you’re ready to cook up this delightful pot of goodness.
Next step is to cook the sausages in the pot you’re going to make the soup in. I put the sausages in the cold pot, fill the pot just under halfway with water (about 1/2 cup), and then bring up to medium-high heat. Turn them occasionally with some tongs until they are cooked through, and then add some olive oil once the water has all evaporated so you can get some good browning going on.
While the sausages are cooking, get your onions and mushrooms chopped up.
…and your potatoes. Make nice bite-sized pieces, about 1/2 inch square.
Once your sausages are browned, remove them to a plate to cool.
Then we add the onions to all those lovely brown bits at the bottom of the pan!
… and then the kale! It seems like 10 cups of kale is quite a bit, but it really isn’t. It wilts down to this nice deep forest green, and is absolutely lovely!
Once the kale is just wilted, add in the rest of the ingredients.
The potatoes, spices,
and then the sausage! Cut it on the bias into disks about 1/4 inch thick as seen here:
These sausages sat for awhile before I cut them. I don’t really know what’s up with the juices going all over the place. Oh well, it’s going in soup anyway. There will be no dry meat here! Once you get all these lovely ingredients in the pot, bring up to a boil and simmer for about 20 minutes, or until the potatoes are just done.
I don’t know about you, but there’s just something about straight boiled potatoes. They’re SO GOOD! The thing about potatoes is they really can be nutritious if you LET THEM! We don’t always have to fry them, or suffocate them in pools of butter, or mounds of sour cream or cheese lava. It’s all good and dandy, all that, but we don’t need it all the time! Let the actual potato shine every once in awhile just like this soup does. You’ll be pleasantly surprised! I promise!
It’s also Idaho Potato Lover’s month! Keep an eye out for supa-fly displays in your local grocery stores! They’re hosting a contest for the best display, so if you work for a grocery store, let’s see what you’ve got!
What other healthy ways do you like to enjoy potatoes?
- 1 cup Water
- 1 Pound Hot Italian Chicken Sausages
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Cup Diced Onion
- 8 Ounces Crimini mushrooms, sliced
- 1/2 Teaspoon Red Pepper Flakes (optional if you don’t like spicy)
- 1 Teaspoon Salt
- 1/4 Teaspoon Freshly Cracked Black Pepper
- 1/4 Cup Chopped Parsley (optional)
- 10 Cups Loosely Packed Tuscan (Lacinato) Kale, stemmed and cut into 1″ strips ( about 1 bunch)
- 2 Pounds Russet Potatoes cut into 1″ to 1/2″ chunks, skin left on
- 8 Cups Low Sodium Vegetable or Chicken Stock
- In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.
- Once the water evaporates (about 10 minutes), add in the Extra Virgin Olive Oil, and brown the sausages for 5-7 minutes more. Reserve to a plate to cool.
- Turn the heat down to medium, and add the diced onion, stirring constantly until just translucent, 5 minutes. Add the mushrooms and cook 5 minutes more, stirring frequently.
- Add the salt, pepper, and red pepper flakes, mixing to combine, and then add in the kale, tossing until just wilted, about 1-2 minutes.
- When the cooked sausages are cool enough to handle, cut on the bias into 1/4″ rounds. Add them to the pot along with the potatoes and vegetable stock. Bring up to a boil, then turn the heat down to simmer, covered for 15-20 minutes, or until the potatoes are tender.
- Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.
- Add some fresh chopped parsley for color, and herbaceousness!
Disclaimer: *I was commpensated by the Idaho Potato Commission to create a recipe for them. This healthy goodness was the result. I hope you love it!