During the colder months, my husband and I have one particular dinner obsession: soup. Soups are among my favorite comfort foods and can be as healthy or decadent as you want them to be. I make a lot of veggie and fiber-filled soups that are really filling and full of flavor, but not overly heavy or calorie-laden.
Once I figured out how simple (and delicious) it is to whip up a big pot of homemade soup (as opposed to the sodium-filled canned variety), I couldn’t stop. (I will admit that we store get Pho for take-out every now and then, because I can never make it taste as delicious as our local Vietnamese restaurant!) I make a lot of soups that are basically a combination of whatever is left in the fridge, which surprisingly almost always turn out well. There’s one “go-to” soup that I end up cooking about once a week, because it’s SO good and easy to make. I actually never measured out the ingredients until I sat down to write this recipe, but you can feel free to alter to your tastes.
There are three ingredients that really make this soup special: kale, chicken sausage and yukon gold potatoes.
Actually, the real star of this soup is the spicy Italian chicken sausage. Be sure to buy pre-cooked chicken sausage, because it will reduce your overall cooking time. Since the sausage is so highly seasoned, you don’t need to add many more spices to the soup to achieve delicious, bold flavor. The soup itself (from start to finish) takes less than an hour to make! Sometimes I serve it with a side of bread, but honestly, the soup is filling enough on it’s own. Feel free to add in additional ingredients (like white beans, lentils, leftover chicken or turkey, carrots or mushrooms) to bulk it up even more.