Brothy Sausage, Kale and Sweet Potato Soup
A thin, clear, golden broth with browned Italian sausage coins, cubes of sweet potato that hold their shape, and dark green kale ribbons stirred in for the last four minutes.
Servings 6 bowls
Ingredients
For the Soup
- 1 lb Italian pork sausage links sliced into ½ inch coins
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 ½ lb sweet potatoes peeled, cut into ¾ inch cubes
- 8 cups low sodium chicken broth
- 1 bunch lacinato kale ribs removed, torn into wide ribbons, about 5 cups
- 2 teaspoon apple cider vinegar
- salt and black pepper to taste
- ¼ cup heavy cream optional
Instructions
Brown the Sausage
- Heat the olive oil in a heavy pot over medium high heat. Lay the sausage coins flat in a single layer and leave them undisturbed for 3 to 4 minutes, until browned underneath, then flip and brown the second side. Work in two batches if the pot is crowded. Lift the coins out to a plate.
Build the Base
- Pour off all but about 1 tablespoon of the rendered fat. This is what keeps the finished broth clear rather than greasy.
- Add the onion to the pot and cook for 5 minutes until softened. Stir in the garlic, red pepper flakes and thyme and cook 30 seconds more.
Simmer and Finish
- Add the sweet potato cubes and the chicken broth, and return the browned sausage coins to the pot. Bring to a bare simmer, with lazy bubbles at the edge rather than a rolling boil.
- Simmer for 15 to 18 minutes, until a knife tip slides into a cube with no resistance and the cube still holds its shape.
- Stir in the kale ribbons and cook for exactly 4 minutes, until wilted but still dark green.
- Take the pot off the heat, stir in the apple cider vinegar, and season generously with salt and black pepper. Stir in the heavy cream now if you want a richer bowl.
Notes
- Pour off the fat: all but 1 tablespoon. This is the single step that keeps the broth clear.
- Coins, not crumbles: half inch slices stay visible in the bowl. Chill the links 15 minutes before slicing for clean cuts.
- Bare simmer only: a hard boil knocks the corners off the sweet potato and clouds the broth.
- Four minutes of kale: set a timer. Longer turns it olive drab.
- Season at the end: a thin broth needs more salt than a thick stew.
- Freezing: up to 3 months. Hold back the kale and add it fresh at reheating.