I have a bowl of my Sausage and Kale Soup with the twist I think I’ve been leaving out – wine.
I’ve been thinking about you guys. How are you doing? Back to work? Any major shifts? Are you finding new comforts in the abrupt changes over the last 6 weeks? Curious…
I have found that this time has been so unprecedented and in so many ways, that major shifts and even the discomfort (the conscious changes that have to be made as a result) they can bring have become normal. At the same time, I imagine this is our lothes feel like when we hit the “Start” button on the dryer – smh. Nevertheless, I remain grateful for all of the gifts and silver linings – being at home with my family; taking the time to really look at Sift! and see how she’s grown…and how she can improve; the stillness; realizing my obsession with the Housewives of New York City is officially over; and, challenging myself in various ways while actually having the time to do so in a thoughtful manner.
I hope your linings are as shiny as mine.
With that said, I bring you Sausage and Kale Soup! I threw this together one day when I realized I wanted to go to Olive Garden for Zuppa Tuscana and salad (and breadsticks), but there was no Olive Garden. So, I had to make do. Since Olive Garden was dark inside and no amount of force would get that door to open, I had to come up with solutions. Back home we went. I had recently been to the store for staples, and figured this soup was a ‘staple dish’ anyhow.
I’m willing to bet you have most of what’s on this list. If I know my readers, that includes the wine! Wine is the perfect addition to this mashup of ingredients, and will take your soup to a different level! While it isn’t totally necessary, I highly suggest it. The flavors really round out with it. It’s added toward the end of the cooking time to preserve the notes. Added to early, it can cook down causing the flavor to mellow too much. What you may not have on hand is seasoned bacon. If anyone is interested in the jalapeno bacon I used for my soup, please let me know. You may even be able to pick some fancy varieties up from your grocery store. Otherwise, the smoked bacon we know from the refrigerated section will work similar wonders.
As for substitutions, if you do not have chicken broth, you might have chicken bouillon. If you don’t have heavy cream, do you have half & half? Although the Italian sausage packs a flavor punch, it is not necessary. Shout out to my vegetarians out there! This staple make-do soup was a hit, and I will be making it again. Non-vegetarians – if you cook the bacon first and reserve the drippings for the soup you are in for a carnivorous treat! If after cooking, you find that the soup is greasier than you desired, allow it to cool. Once cool, just skim off any grease you don’t want.
This is a lightly hearty soup. It’s the perfect lunch bowl, but will satisfy for those that prefer a heftier meal at dinner time.
In short, sausage is browned, and then the onion and garlic is partially cooked. Flour is added to the onion and garlic and browned slightly. This serves as a buffer to the onion and garlic as well as a soup thickener. This soup is intended to be a brothier soup reminiscent of a slightly thicker chicken noodle soup. However, if you want your soup on the thicker side, replace the half & half with heavy cream, or add an extra tablespoon of flour. The flour goes a long way, so be mindful. Broth is added and heated. I like to stir with a whisk at this point to make sure all of the flour is even dispersed throughout. From there, you will add your sliced potatoes, and allow them to soften to your liking. It took me about 35 minutes to get to the al dente tenderness where the potatoes could be bitten easily but were not falling apart. Just before you get to that softness, return the sausage to the soup. Add the wine. Boil until desired tenderness.Then, add your cream and kale. Done!
When you have your bowl of soup in front of you, don’t forget to have someone ask you (or you can ask yourself), “Would you like some fresh cheese?” (o:
Sausage, Sauvignon, and Kale Soup - kinda like Olive Garden...kinda
Italian sausage, potatoes, and wilted kale. We all know it! A delightful bowl of a familiar delicacy is more than welcome during these turbulent times...
- 1 1/2 pounds Italian sausage
- 1/2 pound bacon
- 1 large onion chopped
- 3 large cloves garlic minced
- 2 tbsp flour all-purpose
- 5 cups chicken broth
- 5 scrubbed russet potatoes medium in size, peeled here and there
- 1/2 cup sauvignon blanc
- 1 1/2 cup half & half
- 2 handfuls kale
- 1/2 tsp oregano dried
- 1 tsp salt & pepper to taste
- 1 tsp red pepper flakes
Cook the bacon. Reserve 2 Tbsp of drippings for the soup. (Optional)
Brown the sausage in a large pot over medium-high heat. Drain.
Add the chopped onions and minced garlic to the pot and cook and cook for 3-4 minutes, or until fragrant, over medium heat.
Add about 1/2 tsp salt and mix.
Sprinkle flour over the onion and garlic, and stir continuously for 4 minutes.
Once flour is fully incorporated and slightly browned, pour in the chicken broth. Stir as you pour. Bring to a gentle boil.
Add potatoes, 1 tsp salt, and stir to combine. Cover, gently boiling until potatoes are fork-tender, about 18-25 minutes.
Return cooked sausage to the pot and bring to a gentle simmer under covered pot.
Add that wine and simmer for 5 minutes.
Add half & half. Stir gently.
Add kale, turn heat to low, and allow kale to wilt, covered - about 5 minutes. Then, add red pepper flakes.
Taste and season with salt and pepper.
Once you plate up, put chopped bacon on top and ENJOY!
Notes are in the post text.
As I write this, birthday girls and boys await their Sift! cakes. I made some special Sunday delivery concessions considering they are quarantine birthdays, and happy surprises from their loved ones are extra special right now. So back to work for me!
I love y’all! Now, go make this Sausage and Kale Soup. Don’t forget the wine!
Tristen @ Sift!
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