Italian Sausage, Kale, and Potato Soup (aka James’ Soup) is an easy make at home soup with limited ingredients and packed with vegetables.
I know this gal from my “real” job and she’s pretty darn awesome. One of those people you hope you’re always friends with. She’s also a genius; her guy is an amazing cook. Trying out for Master Chef Canada amazing cook. It’s pretty sweet when two people are so fantastic independently, but are also awesome as a team. I so do love hanging out with people who enjoy food and wine. It can take a simple meal and turn into a wonderful event. Her guy, James, told me about this amazing soup he loves to make for his lady. This Italian Sausage, Kale, and Potato Soup (aka James’ Soup) is that very soup! It’s completely satisfying and delicious!
James shared this recipe with me and we all loved it. I blended it up for the babies who enjoyed it for three separate meals. A perfect hearty bowl of soup for these cold winter months.
The recipe shown below is all James’. Here’s a little bit about James … James Peters is a EX-restauranteur of 20 years and a mature chef that now coaches men to be better in their relationships and marriages. Author of the book, “How to Get Your Wife in Bed”, he is a big believer that cooking for people is a great way to show them that you love and care for them.
Need more soup inspo? Here’s a few of our favourites:
- Roasted Chicken Minestrone Soup
- Instant Pot Split Pea and Ham Soup
- Roasted Carrot Soup
- Slow Cooker Cream of Leek Soup with Chorizo Croutons
Italian Sausage, Kale, and Potato Soup is an easy make at home soup with limited ingredients and packed with vegetables.
- 1/2 lbs bacon, thinly sliced approx. 225 grams
- 4 links Italian Sausage, casings removed and roughly chopped
- 1 medium yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 lbs nugget or small potato, halved if small or quartered if larger
- 1.5 liters boiling water or chicken broth
- 1 head kale
- 1 tsp fresh ground black pepper
- 1 large lemon, sliced for serving
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Grab a deep large frying pan with a lid and put on medium-high heat with bacon and sausage in pan. Cook for about 10 minutes, stirring frequently and breaking up sausage meat with a wooden spoon. Add onion and continue to cook, stirring occasionally for about 10 minutes more or until onion becomes translucent. Push all the ingredients over to one side and remove as much excess fat from the pan as possible with a spoon (very carefully!).
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Add garlic and stir to combine. Cook for 1-2 minutes until fragrant.
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Add potatoes and water/broth. Bring to a boil, reduce heat to medium and cover. Cook for 20 minutes or until potatoes are soft when poked with a knife.
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Meanwhile, wash the head of kale under the tap but leave it all bundled together. Grab the leaves near the top and scrunch it as small as you can making sure to angle your thumb and index finger towards the bottom of the beast. This will ensure you don’t cut yourself. Cut 1/2 inch strips while moving your hand downwards after each cut. When you hit stem, stop cutting and just trim sides to use as much of the head as possible.
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Add kale and black pepper to soup, stirring to combine. Cover and cook for 2-3 more minutes or until kale is just wilted and a brighter green. Immediately remove from heat and serve with lemon slices.
