OhYaGood

Whole Food Lover + Recipe Hacker

  • Home
  • About Me
  • Recipes
  • Blog

Sausage & Kale Soup

December 4, 2015 by ohyagood Leave a Comment

sausage kale soupOh how funny the creative process can be. As you may have noticed, I took a little break from posting after Thanksgiving. I just wasn’t feeling it in the kitchen like I normally do. Most of my recipes were turing out mediocre and frankly, I was feeling lazy. Yesterday was a complete shift from that. I wasn’t really in the mood to cook what I had planned but I knew the rest of my family could use some good homemade soup to combat their colds. So, I opted for a quick soup recipe and ended up spending most of the night in the kitchen having fun with a few new creations. I have fond memories during my art school days staying up to the crack of dawn, working tirelessly on projects because you just. can’t. stop.

I made this soup for a new momma not too long ago and thought something was missing. Lo and behold, the addition of the egg. Just like in a hot bowl of ramen. There’s probably a more technical way to doing it but I found the microwave easy enough. Soup for breakfast anyone?

Sausage & Kale Soup
 
Save Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: OhYaGood
Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • ¾ lb sausage of your liking (I used italian pork links and removed the casing)
  • 2 bay leaves
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 large russet potatoes, diced (peeled if preferred)
  • 1 bunch kale, dino or lacinato, stems removed and coarsely chopped
  • ½ teaspoon dried rosemary or oregano
  • salt and pepper
  • chili fake (optional)
  • 4-6 large eggs
Instructions
  1. Add oil to a soup kettle or dutch oven over medium heat. Add onion and cook till softened.
  2. Add garlic and cook for another minute. Add sausage and bay leaves (Remove from casing if using links).
  3. Cook until brown, about 10 minutes.
  4. Add stock, water and potatoes and bring to a boil.
  5. Lower heat to a simmer and add kale, rosemary, salt and pepper, and chili flake, if using. Add more warm water if kale isn't mostly submerged.
  6. Cook for another 20-30 minutes, or until potatoes are soft and kale is tender.
  7. Scoop each serving into a microwave-safe bowl and carefully place an egg on top of the soup.
  8. Microwave each bowl on high for 1½-2 minutes or until the egg whites turn white and the egg is to your liking.
3.3.3077

 

Filed Under: Blog, Breakfast, Dairy Free, Gluten Free, Main Dishes, Paleo, Soup, Whole30 Tagged With: breakfast, dairy free, fried egg on top, gluten free, kale, nut free, paleo, pork, potato, soup, sugar free, whole30, winter

about me

Hey, I'm Jodi- I love to create new recipes and take classic recipes and hack them into good, gut healing ones using whole, simple foods. Thanks for visiting.

Follow by email

Recent Posts

  • Tuscan Tuna Salad
  • Spumoni Ice Cream Pie
  • Sweet Cinnamon Chex Mix
  • Chocolate Tea Latte
  • Sweet Potato Rounds
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress