
Spicy Kale Soup with Sausage is a complete meal in a bowl that’s nutritious, satisfying, and super easy to make … plus it’s got real heat.
This Spicy Kale Soup with Sausage is a spicy-hot meal in a bowl that is super satisfying; we’ve been living off this dish for a couple days now. It’s not at all a typical Southwestern dish; kale is pretty much a European and Mediterranean green. But the flavors go very well together. The soup in this photo includes the eggplant, mainly because I had an eggplant I wanted to use. The eggplant is not very noticeable because it’s mild compared to other ingredients, but it does blend in well.
I made this particular batch in a 6-quart Hamilton Beach slow cooker that has a removable inner pot. So I cooked the sausage and vegetables on the stove in the inner pot, then added the chicken broth and remaining ingredients and transferred the inner pot into the slow cooker. Then I cooked it on high for an hour. It was a very simple, effortless way to cook it.
This is a very chunky soup without a lot of liquid; you can always add more chicken broth if you want a more liquid soup. Kale, sausage and eggplant also tend to look rather drab. Garnish with more chopped tomato if you want to brighten it up.
Hope you enjoy this!
- 1 lb hot Italian sausage or chorizo, cut into thin slices
- 1 large onion, chopped (about 1½ cups)
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 2 heads kale, stemmed and chopped (about 6-7 cups)
- 4 cups chicken broth
- ½ cup diced green chiles
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 3 roma tomatoes, diced
- optional: 1 small eggplant, peeled and diced
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 3 minutes, then add the onion and cook for 2 more minutes.
- Add the garlic and sweet potatoes and cook for 2 minutes.
- Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, green chiles, eggplant (if desired), vinegar and salt, then bring to a boil, reduce heat, cover and simmer for 1 hour.
- Season with pepper. Stir in the tomatoes, cook for 15 minutes.
- Serve & enjoy!
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