I was first introduced to this simple and satisfying combination of sausage, potato, and kale at the most perfectly relaxed dinner party. Ever since, it’s become one of those recipes we make on autopilot, especially now that the seasons have turned. I like this soup heavy on the ingredients and light on broth, keeping the potatoes and sausage in particularly large pieces. Somehow, it’s more rustic and satisfying to eat this way.

This soup is best served with crusty bread and a light-bodied red wine. Consider enjoying a big pot of it with your family by firelight.

*Note: I came up with this recipe on my own. You may need to alter seasonings to your taste!

Ingredients:

– 3 links spicy Italian pork sausage, casings removed
– One bunch dino kale, washed and torn into bite-sized pieces
– Around 5 big(ish) red potatoes, washed, scrubbed, and sliced into 1/4″ pieces
– 1 quart chicken broth
– A generous splash of whipping cream (around 1/3 cup)
– Salt (to taste)
– Pepper (to taste)
– Crushed red pepper (to taste)

Directions:

Coat the bottom of a heavy dutch oven pot with olive oil. Heat the oil over medium heat, then tip in the sausages, breaking up the links with a fork. Brown the sausage until they form a nice brown crust, then transfer the pieces to a plate lined with paper towels. Discard pork grease. Add the sausage back into the pot along with the potatoes and give it a big stir. Cover the sausage and potatoes with chicken broth and bring to a simmer until the potatoes are done but not falling apart. Add cream and torn kale. Stir until kale turns bright green. Season with salt, pepper, and red pepper flakes.

Kate Arends

Kate is the founder of Wit & Delight. She is currently learning how to play tennis and is forever testing the boundaries of her creative muscle. Follow her on Instagram at @witanddelight_.