Chicken Sausage Kale Soup
I use kielbasa instead of Italian sausage because Polish sausage is superior. This is not up for debate. Every recipe on the internet for "chicken sausage kale soup" calls for Italian chicken sausage, and every single time I substitute Polish kielbasa and the soup is better. Smokier. Meatier. More flavourful. This is my hill and I will die on it with a bowl of soup in my hand.
Ingredients
- 1 pound Polish kielbasa, sliced into coins 450g
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 3 medium potatoes, cubed Yukon Gold or red
- 6 cups chicken broth 1.5L
- 1 bunch kale, stems removed, leaves torn
- 1 teaspoon Italian seasoning
- Juice of half a lemon
- 1/4 cup heavy cream optional
- Salt, pepper, red pepper flakes
- Parmesan for serving
Method
Brown the Kielbasa
- Heat olive oil in a large pot over medium-high heat. Add the kielbasa coins and cook 3-4 minutes per side until deeply browned. Transfer to a plate.
Build the Base
- In the same pot with the kielbasa fat, add onion and carrots. Cook 4-5 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes. Cook 1 minute. Scrape up all the brown bits.
Simmer
- Add potatoes and chicken broth. Bring to a boil, reduce to a simmer, cook 15-18 minutes until potatoes are tender. Add kale and kielbasa. Cook 5 more minutes until kale wilts.
Finish
- Squeeze in lemon juice. Stir in cream if using. Season with salt and pepper. Serve with parmesan.