Kale, Sausage & Potato Soup

This soup is surprisingly hearty and flavorful, and will probably be made once a week during the winter at our house. If you’ve noticed a recurring theme with out recipes, it’s this: they’re fairly quick, they taste good, and they’re packed with protein and/or vegetables, with a little bit of a good carb or starch.

Monotonous? Maybe. But this is how athletes need to eat, both in terms of nutrients and lifestyle.

I spend 40+ hours a week either working out or actively recovering and I teach classes at a local crossfit. Even in my days of being in the “working” world, I would teach all day, coach in the evenings, and still try to get training sessions in. Spending a lot of time cooking is just not something most athletes have time for. But because food and nutrition is so important, you have to figure out ways to make a lot of food that will fill you up and power your workouts without emptying your wallet.

This soup fits all of the above. Thirty minutes at the stove will yield you with enough soup for dinner, lunch, and probably dinner again the next day. If you’re on the fence about kale, give it a shot in this and I guarantee it will win you over. The recipe below is what we followed to make this, but we made a few (unnecessary) substitutions. We used an asiago-spinach chicken sausage, and also added about a 1/2 cup of heavy cream to the soup towards the end of the cooking time. If you need to get more calories in your diet, that will help!

Kale, Sausage & Potato Soup

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Main Dish, Soup
Misc Serve Hot
Website Food & Wine
Rich and hearty, this soup is perfect for a fall or winter weeknight meal. Packed with kale and potatoes, this offers lots of nutrients with the great taste of sausage.

Ingredients

  • 1 tablespoon olive oil
  • 1lb hot italian sausage links (sliced into coins)
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 quart water
  • 2 cups chicken broth (in a pinch you can substitute water)
  • 2 teaspoons salt
  • 1.5lb red potatoes (washed and sliced to be the same thickness as the potatoes)
  • pinch red pepper flakes
  • 1lb kale (stems removed, leaves chopped)
  • 1/2 teaspoon freshly ground black pepper

Directions

Step 1
In a large stockpot, heat oil over medium-low heat. Add the sausage and cook, stirring frequently for about 10 minutes.
Step 2
Remove the sausage, and saute the onion in the oil left in the pan. After onions are translucent, add the garlic and stir for another minute.
Step 3
Add the water, broth and salt and bring the soup to a boil.
Step 4
Add the cooked sausage, potatoes and red pepper flakes. Cook, partially covered for 2 minutes.
Step 5
Add the kale and bring the soup to a simmer.
Step 6
Cook, partially covered, until the potatoes and kale are tender, about 6 minutes. Add the black pepper, then serve.
  1. Protein-Packed Garlic Parmesan Quinoa | The Strength Agenda left a comment on October 11, 2012 at 8:16 am

    […] you tried quinoa yet? I hope so. If not, you are missing out. Much like my love for kale, I believe that quinoa is another highly underrated nutritional […]

  2. Brock left a comment on November 25, 2012 at 4:57 am

    Just made this, and while good, my results look nothing like the above photo. Is anything supposed to be pureed or is that just a picture of a different soup?

    • The Strength Agenda left a comment on November 26, 2012 at 12:11 am

      Nope, I did exactly what I posted. I will say the picture might be a tad deceiving, as our soup was very liquidy, and not thick like similar recipes. You can definitely puree 1/4-1/2 of the potatoes if you’d like to make it thicker, or add a few tablespoons of cornstarch while the soup is boiling, then just turn it down to simmer!

      • Brock left a comment on November 26, 2012 at 4:53 pm

        My potatoes never really broke down. I’ll just cook them longer next go round. It was delicious as all get out.

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