Sausage, Potato and Kale Soup

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Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Entree Soup Freezable Homestyle Simple Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Potatoes, Red Pepper Flakes, Ground Black Pepper

Ingredients

1 onion

2 medium red potatoes ⚠

3 cups kale

4 ounces pancetta

1 pound Italian sausage

1 pinch red pepper flakes ⚠

1 tablespoon minced garlic

6 cups chicken broth

¾ teaspoon sea salt, to taste

ground black pepper, to taste ⚠

Instructions

1. Peel and chop the onion. Cut the potatoes into thick matchsticks. Remove fibrous stalk from kale and roughly chop. Dice pancetta. Remove sausage from casing.

2. Heat a large stock pot to medium high and add the pancetta, cooking until starting to crisp, about 5 minutes.

3. Add the red pepper flakes and sausage to the pot; break sausage into small pieces with a wooden spoon and cook until browned.

4. Add the onions and garlic to the sausage; cook until translucent.

5. Add the potatoes to the pot, followed by the chicken broth.

6. Bring broth to a boil then turn down to a simmer. Cook until potatoes are tender, about 8-10 minutes. Add the kale and cook a few minutes until wilted and bright green.

7. Season with sea salt and freshly ground pepper to taste. Serve hot.