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RECIPE
17 INGREDIENTS6 STEPS55MIN

Rustic Potato and Sausage Soup

4.9
7 Ratings

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It’s a homey soup that’s warming and hearty, with a rich tomato-laced chicken broth, tender baby potatoes, Italian sausage, and vegetables. Paprika, garlic, and fresh herbs give added depth of flavor to this rustic, chunky soup.
55MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
2
Mild Italian Sausage Links
or Spicy
1 cup
Diced  White Onions
1/2-inch dice
1 cup
Diced  Celery
1/4-inch dice
1 cup
Diced  Carrots
1/2-inch dice
1 clove
Garlic , chopped
2 1/4 cups
Baby Potatoes , quartered
1 Tbsp
Chopped  Fresh Oregano
1 Tbsp
Chopped  Fresh Parsley
1 cup
Canned Tomatoes , crushed
4 cups
Chicken Broth
1/4 tsp
1/4 tsp
up to 1/2 tsp if needed
2 cups
Roughly Chopped  Kale , firmly packed
stems removed beforehand

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Nutrition Per Serving

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CALORIES
401
FAT
23.4 g
PROTEIN
17.3 g
CARBS
31.6 g

Author's Notes

Makes 8 cups.

Cooking Instructions

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Step 1
Over medium heat add Olive Oil (1 tablespoon) to a large pot or dutch oven. Add Mild Italian Sausage Links (2) and cook until golden and no longer pink, turning often, about 15 minutes. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat.
Step 2
To the same pot add remaining Olive Oil (1 tablespoon) over medium heat. Add White Onion (1 cup), Celery (1 cup), Carrot (1 cup), and Garlic (1 clove). Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.
Step 3
Pour in Chicken Broth (1 liter) and Canned Tomatoes (1 cup). Add Baby Potato (12 ounce), Bay Leaf (1), Fresh Oregano (1 tablespoon), Fresh Parsley (1 tablespoon), Paprika (1/4 teaspoon), and Smoked Paprika (1/4 teaspoon). Cover and simmer on low for about 10 minutes until potatoes are almost tender.
Step 4
Chop cooked sausage into bite-sized pieces.
Step 5
Add Kale (2 cup) and sausage to the pot and continue to cook, partially covered for about 5 minutes until kale is cooked but still has some color and bite.
Step 6
Season with Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/8 teaspoon) and serve immediately with crusty bread if desired.

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Nutrition Per Serving
Calories
401
% Daily Value*
Fat
23.4 g
30%
Saturated Fat
6.3 g
32%
Trans Fat
0.1 g
--
Cholesterol
50.8 mg
17%
Carbohydrates
31.6 g
11%
Fiber
5.3 g
19%
Sugars
6.4 g
--
Protein
17.3 g
35%
Sodium
1637.6 mg
71%
Vitamin D
0.6 µg
3%
Calcium
154.2 mg
12%
Iron
3.0 mg
17%
Potassium
801.7 mg
17%
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