Description
A copycat version of everyone's favorite sausage, kale and potato soup. Comes together in 30 minutes, perfect for a chilly weeknight dinner. Both stovetop and Instant Pot instructions included!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 lb sausage (I like spicy chicken or italian!)
- 1 medium white or yellow onion
- 3 garlic cloves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 1 lb baby red potatoes
- 4 cups chicken stock
- 2-4 cups water (see note below)
- 1 can evaporated milk OR 1/2 cup heavy cream
- 4-6 cups kale leaves
Instructions
Stovetop
- Heat a large pot over medium high heat and add 2 teaspoons olive oil. Once hot, add 1lb sausage (squeeze out of casings if you have sausage links) and break it up into big chunks. Let cook undisturbed for about a minute before stirring and breaking it into smaller chunks. Lower heat to medium and let cook, stirring/breaking occasionally, until brown and crispy.
- While sausage is cooking, dice 1 medium onion and mince 3 cloves garlic. Every once in a while, stir the sausage and make sure it's cooking evenly. When it's done, remove sausage from pan and set aside. Add onion to pot and cook for 5-7 minutes, stirring occasionally. If your sausage didn't give off too much fat, feel free to add a little more oil to keep the onions from sticking.
- While the onions cook, cut 1lb potatoes. The size is totally up to you, just remember the smaller you cut them the quicker they will cook!
- When the onions are translucent and just beginning to brown, add the garlic, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook for one minute.
- Add 1/4 cup wine and scrape up any brown bits at the bottom of the pan. Let cook for one minute.
- Then add the potatoes and sausage, along with 4 cups chicken stock and 2 cups water (up to 4 if you want a super brothy soup). Crank up the heat and bring the pot to a boil, then reduce it back to a simmer and let cook, uncovered, for 20 minutes or until the potatoes are totally cooked through.
- While the soup simmers cut or tear up 4-6 cups kale into small pieces. This feels annoying, but I promise it's more annoying to try and slurp up huge pieces of kale.
- When the potatoes are cooked, add 1 can evaporated milk (or 1/2 cup heavy cream) and kale to the pot and stir. Cover and let cook for 5 minutes.
- Taste and adjust seasoning as necessary (I almost always add more salt, but that depends on the sausage you use).
- Serve hot!
Instant Pot
- Turn Instant Pot to saute and add 2 teaspoons olive oil. Once hot, add 1lb sausage (squeeze out of casings if you have sausage links) and break it up into big chunks. Let cook undisturbed for about a minute before stirring and breaking it into smaller chunks. Lower heat to medium and let cook, stirring/breaking occasionally, until brown and crispy.
- While sausage is cooking, dice 1 medium onion and mince 3 cloves garlic. Every once in a while, stir the sausage and make sure it's cooking evenly.
- Add onion to pot and cook for 5-7 minutes, stirring occasionally. If your sausage didn't give off too much fat, feel free to add a little more oil to keep the onions from sticking.
- While the onions cook, cut 1lb potatoes. The size is totally up to you, just remember the smaller you cut them the quicker they will cook!
- When the onions are translucent and soft (they might not start to brown in the IP - that's okay!), add the garlic, 1/2 teaspoon oregano, 1/2 teaspoon red pepper flakes (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook for one minute.
- Add 1/4 cup wine and scrape up any brown bits at the bottom of the pan. Let cook for one minute.
- Add the potatoes and 4 cups chicken stock and 2 cups water (up to 4 if you want a super brothy soup).
- Switch Instant Pot to Pressure Cook. Cook on high for 5 minutes.
- While the soup pressure cooks, cut or tear up 4-6 cups kale into small pieces. This feels annoying, but I promise it's more annoying to try and slurp up huge pieces of kale.
- When done, do a quick release (this means you manually release the pressure when done, rather than allowing it to come down naturally) and switch back to saute mode.
- Add 1 can evaporated milk (or 1/2 cup heavy cream) and kale to the pot and stir. Let cook for a few minutes just until the kale wilts.
- Taste and adjust seasoning as necessary (I almost always add more salt, but that depends on the sausage you use).
- Serve hot!
Notes
- For whatever reason, I like this dish really soupy so I always use the full four cups of water. If you want to keep it less so then start with two and add more if you feel the need.
- A lot of the flavor comes from the sausage so use your favorite. I'm partial to spicy sausage and I like this soup on the spicier side, so I almost always go that route.
- With that said, if you want to make this vegetarian you can omit the sausage and add chickpeas or white beans. Both taste good - just make sure to add a little extra seasoning and taste as you go.
- I find that this soup keeps really well in the fridge for a few days so it's great to make a big batch over the weekend and eat throughout the week.
- Prep Time: 5 minutes
- Cook Time: 30 minutes