Kale and Sausage Soup
Description
Hot Italian sausage adds a spicy kick to this hearty kale and sausage soup recipe with red potatoes, fresh mushrooms, onions, herbs, and half-and-half.
Ingredients
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3 tablespoons butter
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3 tablespoons all-purpose flour
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4 cups chicken broth
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2 cups water, or more as needed
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1 large onion, chopped
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5 cloves garlic, minced
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5 sprigs fresh thyme
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3 bay leaves
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1 tablespoon dried sage, or more to taste
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1 pound ground hot Italian sausage
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4 red potatoes, or more to taste, chopped
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1 large bunch kale, stems removed and chopped
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1 pound fresh mushrooms, quartered
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1 cup half-and-half
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salt and ground black pepper to taste
Directions
1
Melt butter in a stockpot over medium-low heat. Whisk in flour; stir until paste-like and light golden brown, about 3 minutes. Gradually whisk in chicken broth and water; bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until thickened and onion is tender, 10 to 15 minutes.
2
Meanwhile, heat a large nonstick skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to drain.
3
Add sausage, potatoes, kale, and mushrooms to the pot; simmer until potatoes are tender, about 45 minutes. Stir in half-and-half; season with salt and black pepper.