Spicy Kale and Sausage Soup
The perfect cozy weeknight meal. Warm, spicy and comforting With chicken sausage, kale and traditional pierogies make this a completely irresistible weeknight dinner.
Servings: 6
Calories:
Ingredients
- 12 oz Andouille Chicken Sausage (fully cooked)
- 1 TBSP Butter
- 1 Onion - diced small
- ½ tsp Salt
- ¼ tsp Nutmeg
- ¼ tsp Red Pepper Flakes (optional)
- 2 cloves Garlic - minced
- 8 cups Chicken Stock
- 4 cups Chopped Kale
- 12 oz Frozen Small Pierogies
Instructions
- Slice the chicken sausage into ¼ inch round slices. In a pot over medium heat, brown your sausage. Since it is already fully cooked, we just want to brown them for flavor, about 2-3 minutes. Once brown, remove from the pot and set aside.
- In the same pot you browned your sausage, over medium-low heat, add your butter, onions, salt, nutmeg, red pepper flakes and garlic. As the onions start to sweat, using a wooden spoon you can scrape up any of the cooked on brown bits on the bottom of the pot for more flavor. Cook the onions until soft and the spices are fragrant, about 3-5 minutes.
- Pour in your chicken stock and add in your chopped kale. Over medium heat, just below a boil, cook until the kale becomes soft and wilted, approximately 10 minutes.
- Add in your frozen pierogies and browned chicken sausage. Cook until the pierogies are cooked through about 5-7 minutes. Taste the soup broth, add more salt if needed.
