Spicy Kale and Sausage Soup

Spicy Kale and Sausage Soup

Soup month continues on! and this time I paid a little tribute to the Millers – my dad’s side of the family is known to like (or love) pierogies so when I was coming up with recipe I went with what I know best and it worked like a charm. You have to try this!

Looking for a deliciously spicy (or not, you can choose) soup that can be made under an hour? This is it. Not to mention, it has KALE! I use chicken sausage too making it super filling without the greasiness. This is the perfect dinner for any night of the week.

Spicy Kale and Sausage Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

12 oz of Chicken Sausage (I use smoked andouille flavor and already fully cooked links, but you can use milder flavor if you choose to)
1 TBSP Butter
1 Medium Onion – small diced
1 1/4 tsp Salt – divided
1 tsp Garlic – minced
1/4 tsp Red Pepper Flakes (optional)
1/4 tsp Nutmeg
8 cups Chicken Stock
4 cups Kale – chopped
12 oz box small Pierogies (any flavor, I used frozen but you can also use homemade)

Directions


Brown the sausage, I slice them into roughy 1/4 inch slices. Since the chicken sausage is already cooked, this should only take a few minutes.

The goal is to brown up the sausage as a way to build layers of flavor. During the browning, some flavor will stick to the bottom of the pan and will infuse into soup broth during the rest of the cooking.

You can also use ground sausage of any kind, in that case you want to break it apart and brown until cooked through.

Once the sausage is brown, you will remove it from the pot and set aside.

Then in the same pot, add in 1 TBSP of butter, your small diced onion and 1/4 tsp of salt. Stir to combine as the butter melts, scraping up the brown bits of flavor on the bottom of the pot left behind from the sausage. Cook until onions are soft, 5 minutes or so.

Add in garlic and the rest of the seasonings (salt, red pepper (optional), and nutmeg). Stir to combine and cook for about 1 minute.

Add in the chicken stock and kale.

Over medium heat, just below a boil, cook until kale become soft and wilted, approximately 10 minutes. If your kale is chopped into small pieces, it maybe hard to tell and you may have to taste it after 10 minutes to see if it’s soft.

Bring the stock up to a boil and add in the pierogies and sausage.

Cook for 5-7 minutes until pierogies are cooked through and sausage is warmed through.

Note: Your pierogies can still be frozen, thaw or fresh when you add them to the soup. When I made it this I went straight from freezer to pot.

Serve and enjoy!



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