Spicy Potato Soup with Kale and Sausage is one of my favorite ways to warm up the whole family on a chilly evening. There’s something so comforting about a big pot of this hearty soup simmering on the stove, filling the kitchen with the most wonderful aromas.
What makes this soup truly special is the combination of spicy sausage and earthy mushrooms, all brought together with good olive oil and a generous handful of fresh kale. The sausage gives you that wonderful savory depth, while the kale adds such a lovely nutritious boost that even the pickiest eaters don’t seem to mind.
I love serving this soup in big bowls with a slice of crusty bread on the side, and watching my grandchildren come back for seconds. It’s the kind of dish that brings everyone to the table together, and I often make a double batch because it’s just as delicious the next day.
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Spicy Potato Soup with Kale and Sausage
Ingredients
- 1 cup Water
- 1 pound Pork Sausage
- 1 tablespoon Olive Oil
- 1 cup Onions
- 8 ounce Mushrooms
- 1 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Red Pepper
- 10 cup Kale
- 2 pound Potatoes
- 8 cup Vegetable Shortening
- 0.25 cup Parsley
Instructions
- 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 1/4 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!
