A warming soup featuring hearty fall vegetables and sweet Italian sausage for a warm and satisfying meal. Feel free to double this recipe so that you have plenty of leftovers to enjoy in the days to come or to have on stock in your freezer.
1 pound mild or hot Italian sausage links (or Pederson’s Natural Farms Italian Sausage)
2 Tbsp. ghee or olive oil
1 medium onion, diced
2 large carrots, peeled and thinly sliced
2 large celery ribs, diced or thinly sliced
8 ounces cremini mushrooms, sliced
4 cloves garlic, minced
1 pound red or yukon gold potatoes, cut into ½-inch cubes
1 tsp. dried Italian seasoning, or more to taste
½ tsp. salt, plus more to taste
¼ tsp. black pepper
8–10 cups chicken broth, depending on how ‘brothy’ you like it
1 small head kale, washed and torn into small pieces
Place a large pot over medium-high heat and add ghee or olive oil. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes).
Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant.
Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer until potatoes and carrots are tender, about 25-30 minutes.
While the soup simmers, cook sausage links in a skillet. Cool slightly then slice into rounds.
When potatoes and carrots are tender, add cooked sausage and kale. Stir and simmer additional 3 minutes or until sausage is warmed through and kale is wilted
Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.
Serving Size:1/6 recipe
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