Sausage and kale soup tastes even better after a night in the refrigerator – make it over the weekend and enjoy it for lunch all week! Don't forget some crusty bread to sop up every last drop.
This sausage and kale soup focuses on the flavors of the new world: chicken (or turkey) sausage, kale, quinoa, and sweet potato. On their own, the ingredients might not sound like anything special, but together they create a symphony of flavor that result in one of the most delicious and satisfying soups around.
When it comes to creating new recipes and playing with flavor combinations, I like to follow the motto “if it grows together, it goes together.” I can’t remember the first place I heard it, but it works! Ingredients grown in similar climates tend to pair together beautifully and one item in common can often act as a bridge between two ingredients that wouldn’t typically go together. In this recipe, the sausage serves as a bridge to tie the kale, quinoa, and sweet potato together with white beans and Italian herbs.
Since this soup is so hearty – and since it gets better after a night in the refrigerator – I love to make a big pot of it on Sunday afternoon and enjoy it for lunch all week long. It’s also a great make-ahead meal to tackle a busy weeknight with ease. As it sits the soup gets thicker and thicker – by the end of the week it’s almost more like a stew – but the flavor only seems to get better.
Since the components of this sausage and kale soup and so simple, you’ll want to use the best quality ingredients that you can. If you have homemade chicken stock on hand, now’s the time to pull it out!