Lazy Sausage and Kale Soup
This creamy soup is perfect for busy fall nights!
Equipment
- Dutch Oven
Ingredients
- 2 tbsp butter
- 1 bag frozen chopped onion Approximately 1/2 fresh yellow or white onion
- 1 tbsp pre-minced garlic Can also use fresh
- 1 lb ground Italian style sausage
- 1 1/2 lb baby red potatoes, cut into 1/2 inch wedges
- 1 tsp black pepper
- 1 tsp garlic salt
- 1 tbsp Italian seasoning
- 1 tsp Old Bay
- 1 1/2 tsp poultry seasoning
- 8 cups chicken stock
- 1 bunch kale, stemmed and roughly chopped
- 1 bag frozen diced peas and carrots
- 1 can corn, drained
- 2 cups heavy cream
Instructions
- In a large dutch oven (6 qt or larger), melt butter over med-hi heat.
- Add sausage, onion and garlic. Stir together and cook until the sausage is browned, approximately 5-7 minutes.
- Add potatoes, stirring to combine with sausage and onions. Cook for an additional 5 minutes, stirring frequently.
- Add broth and seasonings. Bring to a boil over high heat. Once boiling, reduce heat to med-lo. Cover and simmer for 1 1/2 - 2 hours, stirring occasionally. Make sure to check the seasonings as all of the flavors come together and adjust accordingly.
- After simmering, mix in remaining veggies and cream. Simmer an additional 30 minutes covered, stirring frequently to prevent the cream from burning. Serve!
Notes
- To make this in the instant pot, use the saute function for the beginning steps. After adding the broth and seasonings, pressure cook on high for 10 minutes. Allow to naturally release 20 minutes, then quick release remaining pressure. After releasing pressure, switch to the saute setting on medium heat and add remaining ingredients. Simmer for 30 minutes.
- You can replace the kale with a few cups of chopped spinach or other leafy greens.
- Feel free to add any frozen or canned veggies you have laying around!