Sausage and Kale Soup
This is, hands down, the best sausage and kale soup and it is based on a recipe by Micheal Romano of the Union Square Cafe in NYC. Even my husband, who is lukewarm at best regarding soup, helped himself to not one, but 2 bowls! March still has plenty of chilly days left and it’s perfect for a light lunch or dinner. Enjoy!
Recipe
2 tablespoons olive oil
3/4 cup finely chopped onion (about 1 small onion)
3/4 cup finely chopped peeled carrot (about 1 medium carrot)
3/4 cup well-washed thinly sliced leeks (about 1 medium leek)
1 clove of garlic
Salt and Pepper to taste
Red pepper to taste (or omit if you don’t like extra heat!)
4-6 links of Italian Sausage, sliced thinly, or 8 oz with casings removed
2 tablespoons medium-grind cornmeal (polenta)
6 + cups of Vegetable Stock ( I have used up to 8 because I like extra broth)
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination (or whatever green you have on hand…but Kale holds up the best over a couple of days!)
Grated Parmigiano-Reggiano for serving
Directions
Prepare your vegetables! Slice and measure your carrots, onions, leeks, garlic, kale and set aside.
Add a drizzle of oil to your heavy bottomed soup pot and add the sausage. Remove the sausage from the casing and place in pan, using a spatula to break into small pieces while the sausage browns. Skip this step if you are using sliced precooked sausage or left over links. I have done both and I add the precooked sausage after the vegetable cook.
Once sausage has browned, remove meat and place on plate lined with a paper towel. Drain off all but 1 tbsp of fat and add your leeks and onions. Sautéed for 5 min over medium heat until translucent and add carrots. Cook for 5 minutes and add garlic, red pepper, and salt and pepper (easy on the salt at this point…sausage will add salt!)
Allow the flavors to come together for a few minutes, being mindful to keep veggies from sticking or burning! Add your sausage and cornmeal into the pot. Give it all a good, lovin’ stir, and add your broth.
Bring the soup to a boil and cover for 25 min, keeping an eye for a stir here and there.
Taste for salt!
After 25 min, add kale and cook for 15 additional minutes.
Allow the soup to rest, test for flavor, adding any additional salt or pepper.
Put that delicious soup in a bowl, top with Parmesan cheese, and cuddle up with a slice of crusty bread with butter.
Enjoy!
