Husband isn’t much of a soup person, but I’ve apparently knocked it out of the park and have created 2 soups he loves this month! I’ve made variations of this soup, but apparently never blogged about it. Sausage is a super flavorful option and soup is a great way to use up vegetables that may be lingering in the fridge. For this soup I used a sweet Italian chicken sausage from Trader Joe’s, but you can use whatever kind of sausage you like.
The key for adding flavor to soup is to allow time for all the flavors to develop. Even though the sausage I chose is fully cooked, slicing it and allowing it to brown will add extra layers of flavor. Same thing for the vegetables, giving them time to caramelize will build flavor.
Making soup is a great way to get some extra vegetable in your diet. I like making a pot of soup on the weekend, and it works well for quick dinners or packed up for lunches during the week. You can even pack them in the freezer for later.
What’s your favorite soup?
Sausage and Vegetable Soup
Serves 4-6
Adapted from Delish
- 1 Tbsp olive oil
- 12oz (1 pkg) Italian sweet sausage (I used chicken sausage from Trader Joe’s)
- 1 onion, diced
- 1 cup diced celery
- 1 cup chopped carrots
- 4-6 cloves garlic, minced
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- 5 cups vegetable broth
- 2 cups diced potatoes
- 4 cups chopped kale
In a large pot, heat olive oil over medium high heat. As the sausage begins to brown, add onions, sauté until softened. Add celery and carrots, sauté until beginning to brown. Add garlic, oregano, thyme, and salt, sauté until fragrant. Add vegetable broth, diced potatoes and simmer for about 10-15 minutes, or until potatoes are fork tender. Add in kale, stir until tender and serve.
