Description
This brothy sausage and potato soup with kale and cabbage tastes like pure comfort in a bowl. It’s made with the humblest of ingredients like your favorite sausage (we love spicy Italian!), cabbage, onions, tomato paste, yukon gold potatoes, a few fresh and dried herbs, kale, and good-tasting broth. Not only is it delicious straight out of the pot, it also makes excellent leftovers! Recipe is gluten free, dairy free, and ready in less than an hour.
Ingredients
Scale
- 2 tablespoons olive oil
- 12–16 ounces spicy (or mild) Italian sausage
- 1 medium onion, diced
- 4 cups green cabbage, roughly chopped
- 3 small to medium Yukon gold potatoes, diced (about 1 pound)
- 3 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 1/4 teaspoon chili flakes (optional)
- 1/2 teaspoon paprika
- 6–7 cups chicken, beef, or vegetable broth
- 1 bunch of lacinato kale, stems removed and thinly sliced or roughly chopped
- 3 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Extra parsley to garnish (optional)
Instructions
- Cook the sausage. If using sausage links, remove sausage from the casing. Heat a large soup pot over medium heat. Add olive oil and swirl to coat the bottom of the pan. Add sausage and cook, breaking up with a spatula into bite sized pieces as you go. When sausage is cooked through, remove to a bowl or plate, leaving as much oil behind in the pot as you can.
- Sauté onions and cabbage. Remove all but 2-3 tablespoons of the oil in the pot and add onion and cabbage. Sauté until they soften and start to caramelize – about 6-7 minutes.
- Add potatoes, spices, and broth. Add potatoes, 3 tablespoons tomato paste, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon all-purpose seasoning, 1 teaspoon fresh thyme, 1/4 teaspoon chili flakes (if using), and 1/2 teaspoon paprika. Sauté for another 2-3 minutes, until spices are aromatic, and potatoes are coated in the tomato paste and spices. Return sausage to the pot (leaving any excess fat that’s collected in the bowl behind), add 6 cups broth and bring to a simmer, scraping up any stuck-on bits from the bottom of the pan. Simmer on low for 15-20 minutes, until potatoes are tender, and soup has reduced slightly.
- Add kale and parsley and cook for another 5-7 minutes, until kale is soft but still bright green (you can cook longer if you prefer softer kale – taste it as you go and cook according to your preference). At this point, you can add another cup of broth if you want a brothier soup.
- Season to taste with salt and pepper and serve hot, topped with more parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American