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Spicy Potato Soup with Kale and Sausage

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Level: Easy

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Description

Potatoes gone healthy! Spice up the remaining days of winter, and make this spicy potato, kale and sausage soup today!

Ingredients

  • 1 cup Water
  • 1 pound Hot Italian Chicken Sausage Links
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 cup Diced Yellow Onion
  • 8 ounces, weight Crimini Mushrooms, Sliced
  • 1 teaspoon Salt
  • ¼ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Red Pepper Flakes (optional If You Don't Like Spicy)
  • 10 cups Loosley Packed Tuscan Kale, Stemmed & Cut Into 1" Strips (about 1 Bunch)
  • 2 pounds Russet Potatoes, Cut Into 1/2 to 1-inch Chunks, Skin On
  • 8 cups Low Sodium Vegetable Stock
  • ¼ cups Fresh Parsley, Roughly Chopped

Preparation

In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking. Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more. Remove sausages from the pot and set on a plate to cool.

Turn the heat down to medium and add the diced onion into the pot. Stir constantly and cook until just translucent, 5 minutes. Add the mushrooms and cook 5 minutes more, stirring frequently. Add the salt, pepper and red pepper flakes, mixing to combine. Then add in the kale, tossing until just wilted, about 1-2 minutes.

When the cooked sausages are cool enough to handle, cut on the bias into ¼” rounds. Add them to the pot along with the potatoes and vegetable stock. Bring up to a boil, then turn the heat down to simmer and add the lid. Simmer for 15-20 minutes, or until the potatoes are tender. Taste to see if the soup is seasoned well, and add more salt/pepper if necessary. Add some fresh chopped parsley for color and dive in!

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