Italian Sausage, Kale and Potato Soup (adapted from Radiance Nutrition)
Roasted garlic adds a huge boost of flavor to Italian Sausage, Kale and Potato Soup. A hearty soup that is super easy and healthy!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
- 1 head of roasted garlic (see note below)
- 1.25 lbs . hot italian chicken sausage ( remove from casing if not using bulk sausage)
- 1 large onion , diced
- 1 tbsp . fennel , crushed
- 1 tbsp . italian seasoning
- 2 tbsp . tomato paste
- 1 (14.5 oz) can of fire roasted crushed tomatoes
- 1 large yukon gold potato , diced
- 6 cups low-sodium chicken stock or water ( I usually just use water)
- 1 bunch of kale , stemmed and diced ( I used a bag of frozen kale)
- salt to taste
Instructions
- About fifteen minutes prior to starting the soup, begin roasting a head of garlic in the oven. Heat 1 tbsp. coconut oil (or olive oil) over medium high heat. Add the chicken sausage, breaking it up as it browns. When it's just about completely browned, add the onions and cook for 5-6 minutes more. Add the crushed fennel, italian seasoning and mix together. Stir in the tomato paste, crushed tomatoes, roasted garlic, potatoes and water. Ten minutes before the soup is done, stir in the kale (if using frozen kale, add in with the potatoes) Bring to a simmer and cook for about ten minutes more, or until potatoes and kale are tender.
Notes
How to roast a head garlic: Preheat oven to 400°. Slice the top of a head of garlic off ( about a 1/4 slice) so that the tops of the garlic cloves are exposed. Place onto a square sheet of foil. Drizzle with about 1 tsp of olive oil. Wrap up the head of garlic in the foil. Place directly onto rack on a baking sheet. Bake for 35 to 50 minutes. Remove from oven, let cool before handling. Squeeze cloves into a bowl and mash before adding to soup.