1 tablespoon olive oil
1/2 pound bulk spicy Italian sausage
4 cups chicken or vegetable stock
4 cloves garlic, chopped
1 onion, diced small
1 carrot, sliced
1 red pepper, diced small
1 large potato, diced
1 bunch kale, stems removed and chopped
Sea salt and black pepper to taste
- Heat oil in a large heavy soup pot and sauté sausage until browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Add a little chicken stock to the pot to deglaze it and add garlic, onions, carrots and red pepper. Cook about 5 minutes. Add remaining chicken stock, kale, and potatoes. Bring to a boil, reduce heat, and simmer for 20 minutes, until potatoes are tender.
- Add sausage back in for last 5 minutes of cooking. Season with salt and pepper. Thin with additional stock if soup is too thick.