Roasted Tomato, Kale, Sausage, and Potato Soup

By Pikachutherecipereader

I dug into my mental recipe box and recreated it the best I could but with a few updates that make it more 2013 than 1993 but without any additional effort and the result is this Roasted Tomato, Kale, Sausage, and Potato Soup – no matter what era it’s from, I can tell you it’s a keeper.

Ingredients

• Ingredients
• 2 tablespoons neutral oil (like grapeseed)
• 20 ounces fresh (uncooked) Italian-style turkey or pork sausage
• 2 medium yellow onions small dice
• Kosher Salt and Freshly Ground Black Pepper
• 4 celery stalks small dice
• 8 garlic cloves thinly slided
• 1 teaspoon crushed red pepper flakes
• 1 cup dry white wine such as a Sauvignon Blanc
• 4 cups low-sodium vegetable broth, chicken broth, or water
• 1 (14 ounce) can diced fire-roasted tomatoes
• 2 cups water
• 12 ounces small red or buttercream potatoes cut into 1-inch pieces
• Piece of Parmigiano-Reggiano cheese rind plus cheese for garnish (optional)
• 4 ounces kale stemmed and thinly sliced, chicken broth, or water
• 1 (14 ounce) can diced fire-roasted tomatoes
• 2 cups water
• 12 ounces small red or buttercream potatoes cut into 1-inch pieces
• Piece of Parmigiano-Reggiano cheese rind plus cheese for garnish (optional)
• 4 ounces kale stemmed and thinly sliced

Details

Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from aidamollenkamp.com

Preparation

Step 1

Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 8 minutes. Remove to a plate and set aside.

2. Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, aInstructions

Heat the oil in a large, heavy-bottomed pot over medium heat. When it shimmers, add the sausage and cook, turning occasionally, until well browned all over, about 8 minutes. Remove to a plate and set aside.
Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in the celery, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Add the wine and stir, scraping up any browned bits on the bottom of the pan and cook until the alcohol smell is gone, about 2 minutes.
Add the broth, tomatoes and their liquid, water, potatoes, and cheese rind (if using) and bring to a boil over high heat. the potatoes, the tomatoes, their juices, and broth and bring to a boil. When the soup boils, reduce the heat to low, partially cover and cook until the potatoes are knife tender, about 15 minutes.
Tip I always buy Parmigiano-Reggiano cheese with the rind on so that 1) I know it's the authentic stuff 2) I can save the bit of rind and throw it in broths or sauces to add more flavor.
Slice the reserved sausage into 1/2-inch rounds then add it and the kale to the pot. Cook until the sausage is heated through and the kale is wilted, about 5 minutes. Taste, adjust seasoning, grate cheese over the top, as desired, and serve. bout 3 minutes. Stir in the celery, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Add the wine and stir, scraping up any browned bits on the bottom of the pan and cook until the alcohol smell is gone, about 2 minutes.

3. Add the broth, tomatoes and their liquid, water, potatoes, and cheese rind (if using) and bring to a boil over high heat. the potatoes, the tomatoes, their juices, and broth and bring to a boil. When the soup boils, reduce the heat to low, partially cover and cook until the potatoes are knife tender, about 15 minutes.

....Tip I always buy Parmigiano-Reggiano cheese with the rind on so that 1) I know it's the authentic stuff 2) I can save the bit of rind and throw it in broths or sauces to add more flavor.

4. Slice the reserved sausage into 1/2-inch rounds then add it and the kale to the pot. Cook until the sausage is heated through and the kale is wilted, about 5 minutes. Taste, adjust seasoning, grate cheese over the top, as desired, and serve.